GF/DF Date Scones

Hello Everyone,

It’s been cold and gloomy these last few days, so I thought what better than baking to lift the spirits!

I’ve been searching for a while for a good gluten free, and dairy free recipe, and it’s been a challenge. I came across a few different GF/DF scone recipes a few weeks ago, and have moulded them together to make one I really love, and hope you do too!


I hope you all enjoy this, let me know if you made them and what you thought of them!
Love B x


  • 2 eggs (if egg free, you can make chia eggs, or another alternative of your choice)
  • 1 and 3/4 cup of plain gluten free flour
  • 2 tsp of baking powder
  • 1/2 cup of butter (I use a dairy free olive oil butter)
  • 1/3 cup of milk (and a little extra to brush over the scones later)
  • 1 tsp vanilla extract
  • A pinch of salt
  • 2 tsp of sugar (or a refined sugar free alternative such as agave nectar/maple syrup)
  • 1/2-3/4 cup of your chosen filling (Dates, ginger, chocolate chips, cinnamon, blueberries etc)

Let’s bake:

Makes 4 big Scones, or 8-10 little Scones

  • Preheat your oven to 205 c (400 F) and line a baking tray with baking paper
  • Sieve your flour and baking powder, sugar, and salt and mix until combined
  • Gently add the cold butter to the flour mix until the mixture is like bread crumbs
  • In a seperate bowl, whisk the milk, eggs, and vanilla until frothy
  • Add the wet ingredients to the dry until well blended
  • Now is the time to add your chosen filling (I’m adding dates!)
  • The dough should now be very sticky
  • Place your dough on a floured surface, and pat out until 1inch thick, (do not attempt to roll your dough on the floured surface as it will make the scones dense)
  • Use a biscuit cutter to cut into circles, or, mould into a shape you desire
  • Brush a little milk over the scones before putting them on the baking tray and into the pre heated oven
  • Bake for 15-20 minutes (or until golden brown, and not gooey in the centre)
  • Enjoy!

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