These zesty orange and date scones make the best pastry item to add to your brunch spread! They're soft and tender with crispy edges, a bold citrus flavor, and sweet dates in every bite. This date and orange scone recipe is easy to follow and made with healthy ingredients like almond flour and coconut milk.
Brunch season is upon us and these orange flavored date scones NEED to be apart of the party! They're soft and moist with the most deliciously zesty flavor accompanied by specks of date pieces laced throughout.
Yes, I just called these orange and date scones moist because, let's be honest here, these aren't your grandma's scones. They have those crispy edges that define them as "scones" and a buttery tender inside with a drizzle of of orange-infused icing on top. DROOL!
- Almond flour + Tapioca flour + Coconut flour - This combination of gluten-free flours provides the best fluffy texture to the date and orange scones without drying them out. If needed, the tapioca flour can be substituted for arrowroot starch.
- Coconut milk - Make sure to use full-fat milk in this date ad orange scone recipe.
- Coconut sugar - used to add a touch of sweetness to the date scones.
- Dates - Make sure to use pitted dates or remove the pit by hand.
- Orange - Both orange juice and zest is used in this date and orange scone recipe. Fresh orange juice is best, not store-bought.
Step by step directions
These orange and date scones are so easy to make! All you need is a large mixing bowl and a flat working surface for the dough.
Step 1 : Mix the wet ingredients
In a large mixing bowl, whisk together the egg, coconut milk, coconut sugar, orange juice, and vanilla. Continue to mix until the coconut sugar is dissolved into the batter.
Step 2 : Fold in the dry ingredients
Add the almond flour, tapioca flour, coconut flour, and baking powder to the bowl. Fold until no flour clumps remain. Be carful not to over-mix this step. The batter will look a little moist at this point which is okay!
Step 3 : Fold in dates and orange zest
Next, add the orange zest and chopped dates to the bowl and fold into the batter. Make sure to break up any large date pieces so they are evenly distributed throughout the batter.
Step 4 : Slice into triangles
Transfer the dough onto a working surface, lightly floured with a little extra tapioca flour. Form the dough into a large circle about an inch and a half thick.
Use a sharp knife and cut the circle in half. Then make two more slices to make an 'X' in the center of the circle. This makes 6 standard size date and orange scones. You can also make 8 smaller scones, just be sure to adjust the baking time as they won't take as long to cook.
Press a few extra pieces of date into the tops of the scones if desired.
Step 5 (optional) : Brush with egg wash
This step is optional but I recommend going the extra mile to ensure a golden brown toasted top layer to your orange and date scones.
Whisk an egg in a small bowl. Then use a pastry brush to brush the tops of the date and orange scones. Bake in the oven until golden brown!
Step 6 : Drizzle with glaze
Finally, it's time to add the glaze on top of these date scones. Make sure the scones have cooled down to room temperature before adding the glaze or it will melt.
To prepare the glaze, mix together powdered sugar with orange juice and almond milk. You want the consistency to be slightly thick and not too runny. If it's too thin, add a little more powdered sugar and if it's too thick, add another teaspoon of almond milk.
Why dates are amazing in scones
I love a nice lightly flavored scone, like my vegan chai spiced scones, and even a chocolate scone like my chunky monkey scones but adding a few dates to your scones really adds a little something special.
Dates are soo much better than raisins (ewww). They provide the perfect amount of sweetness to these date and orange scones. When baked, the dates almost caramelize making their sweetness even more potent.
These date and orange scones keep really well and still taste soft and buttery even after a few days! To store, make sure the glaze has hardened to prevent a big sticky mess. Place the scones in an air-tight container and store out on the counter for up to 5 days. You can also store the container in the fridge where they will keep for up to a week. When ready to enjoy, warm them up in the microwave for 8 seconds.
Frequently asked questions
To ensure a soft and fluffy scone that rises when baked, make sure the oven is at 375 F and use coconut milk that is slightly chilled (aka not watery). On top of that, be careful not to over-mix the dough or the scones can come out dry and hard.
Yes, you can prepare the dough for these date and orange scones ahead of time and bake them in the oven right before you're ready to enjoy them. Prepare the dough as directed below and slice into the triangles. Store the triangles in the fridge. When ready to bake, let the dough come back to room temperature then place the scones on a baking sheet. Brush with egg wash if using, and bake in the oven until golden!
I have not tried this recipe using a different flour. Check out these chai spiced scones which uses gluten-free oat flour. They are vegan too if you are looking to make a vegan scone!
Arrowroot starch can easily be substituted for the tapioca flour if needed.
For more breakfast treats, check out my:
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Citrusy Orange and Medjool Date Scones
For the scone
- 1 egg - plus one more for egg wash, optional
- ⅓ cup coconut milk - full fat
- 3 tablespoon orange juice - fresh
- 1 teaspoon vanilla
- ⅓ cup coconut sugar
- 2 cups almond flour
- ¾ cup tapioca flour
- ¼ cup coconut flour
- 2 teaspoon baking powder
- 1 tablespoon orange zest
- 6 dates - pitted and chopped into small pieces (about ½ cup)
For the glaze
- 1 cup powdered sugar
- ½ tablespoon orange juice
- 1 -2 tablespoon almond milk - plain unsweetened
For the scone
- Preheat oven to 375 F. In a large mixing bowl, whisk together the egg, coconut milk, orange juice, vanilla and coconut sugar until well mixed.
- Add the almond flour, tapioca flour, coconut flour, and baking soda to the bowl and fold into the batter until no flour clumps remain. Make sure not to over-mix this step.
- Fold in the orange zest and date pieces. Again, make sure not to over-mix the dough.
- Lightly flour a working surface with some extra tapioca flour. Transfer the dough onto the working surface and form the dough into a large circle about an inch and a half thick. Use a sharp knife and cut the circle in half. Then make two more slices to make an 'X' in the center of the circle. This makes 6 standard size scones. Press a few extra pieces of date into the tops of the scones if desired.
- If desired, prepare the egg was by whisking an egg in a small bowl. Then use a pastry brush to brush the tops of the scones. Bake in the oven for 14 - 15 minutes until golden brown! Let cool before drizzling with the glaze.
For the glaze
- Mix together powdered sugar with orange juice and almond milk in a bowl. You want the consistency to be slightly thick and not too runny. If it's too thin, add a little more powdered sugar and if it's too thick, add another teaspoon of almond milk. Drizzle over each of the scones and enjoy!