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Citrusy Orange and Medjool Date Scones

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.
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Course: Breakfast
Cuisine: American
Keyword: date and orange scones, date scones, gluten free scones. gluten free scone recipe
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 6 Scones
Calories: 259kcal


For the scone

  • 1 egg - plus one more for egg wash, optional
  • cup coconut milk - full fat
  • 3 Tbsp orange juice - fresh
  • 1 tsp vanilla
  • cup coconut sugar
  • 2 cups almond flour
  • ¾ cup tapioca flour
  • ¼ cup coconut flour
  • 2 tsp baking powder
  • 1 Tbsp orange zest
  • 6 dates - pitted and chopped into small pieces (about ½ cup)

For the glaze

  • 1 cup powdered sugar
  • ½ 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.


Calories: 259kcal | Carbohydrates: 55g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 182mg | Potassium: 109mg | Fiber: 3g | Sugar: 32g | Vitamin A: 64IU | Vitamin C: 6mg | Calcium: 94mg | Iron: 1mg
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