Like many other devoted Royal Family fans, I woke up bright and early to watch the Royal Wedding in action. I couldn’t just wake up and just eat my American waffles, so the night before, I prepared the batter of one of my old favorite recipes: date walnut scones. I hadn’t touched the recipe for a couple months, but I felt that this was the perfect occasion to try to gluten-free and veganize them for the perfect British scones 🙂 I refrigerated them overnight (totally optional!) and at 5 a.m., I popped them into the oven and within 15 minutes, my mom woke up to follow the scent of the bakery-like aroma. Between the gloomy weather and scones, I might as well have been in England (maybe my invitation got lost in the mail?).
These scones are definitely at the top of my list for most beloved recipes. Especially for gluten-free and vegan cuisine, this is a pastry dream-come-true. They are moist and structure, soft inside and ever-so-slightly crisp outside. The scones are perfectly sweetened by the dates and have the pleasant crunch of the walnuts.
Enjoy these like the Brits with tea, or, equally as delicious, with chocolate hazelnut milk or turmeric latte.
I’ve tried multiple times trying to recreate the scones that eight-year-old me discovered and fell in love with (think butter to the max), but they never fully emulated a real scone. They were often much too dense or way too complicated to make.
So here you have it, delectable date walnut scones!
- 1 1/2 cups gluten-free flour blend
- 1/2 cup buckwheat flour
- 3/4 cup gluten-free oats
- 1 tsp salt
- 4 tsp baking powder
- 1/2 cup cold vegan Earth Balance (or another vegan butter)
- 1/2 cup chopped pitted dates
- 1/2 cup walnuts
- 1/3 cup sugar
- 3/4 cup almond milk
- 2 tsp vanilla extract
- Optional
- cinnamon
- dairy-free chocolate chips
- Preheat oven to 350 degrees Fahrenheit.
- In a medium bowl, whisk together flours, oats, salt, and baking powder.
- Cut cubes of earth balance and put it into the flour mixture, and mix until the flour mixture becomes crumbly with pea-sized bits of butter.
- Mix in dates and walnuts.
- Mix in gently with a spatula the sugar, almond milk, and vanilla extract.
- You can bake it right away or refrigerate the dough for either 20 minutes (or overnight).
- Scoop ~1/2 cup portions onto a parchment lined baking sheet.
- Bake for 25-30 minutes or until toasty looking.
Can’t wait to try these!! I love scones!