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.
For the scone
- 1 egg (plus one more for egg wash, optional)
- 1/3 cup coconut milk, full fat
- 3 Tbsp orange juice, fresh
- 1 tsp vanilla
- 1/3 cup coconut sugar
- 2 cups almond flour
- 3/4 cup tapioca flour
- 1/4 cup coconut flour
- 2 tsp baking powder
- 1 Tbsp orange zest
- 6 dates, pitted and chopped into small pieces (about 1/2 cup)
For the glaze
- 1 cup powdered sugar
- 1/2 Tbsp orange juice
- 1 -2 Tbsp 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!
Tapioca flour substitute : If needed, replace the tapioca flour with arrowroot flour or starch.
Vegan options : I have not tried this recipe with vegan substitutes and don't recommend using a flax egg in place of the egg in this recipe. Check out my chai spiced scone recipe which is gluten-free and vegan!
Smaller scones : This recipe makes 6 standard large scones but can easily make smaller scones if needed. Instead of cutting 6 scones out of the large circle, I recommend cutting out 8 small scones. They will make for less time - I would check them around 9 minutes to make sure they're golden brown on top.
Storing : 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.
- Category: Pastry
- Method: Bake
- Cuisine: American
Keywords: date scones, date and orange scones, gluten free scones. gluten free scone recipe