3-Ingredient Date Scones (No Eggs, 9g Protein)

These 3-Ingredient Date Scones are super-simple egg-free, dairy-free scones sweetened with dates and rich in protein from dairy-free Kefir.

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While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

Date Scones

These 3-Ingredient Date Scones are super-simple egg-free, dairy-free scones sweetened with dates and rich in protein from dairy-free Kefir.

5 from 4 votes

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Prep Time: 10 minutes mins

Cook Time: 11 minutes mins

Total Time: 21 minutes mins

Course: Breakfast

Cuisine: American

Servings: 7 scones

Calories: 417.9 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 3 ½ cups Self-Rising Flour - (note 1) + 1/4 cup to work the dough
• ▢ 1 ½ cups Dairy-Free Kefir - (note 2)
• ▢ 15 Medjool Dates - soaked, drained, chopped (note 3)

Optional

• ▢ ⅓ cup Chopped Walnuts - (note 4)
• ▢ 2 tablespoons Coconut Sugar - (note 5)
• ▢ 1 teaspoon Vanilla Extract

Instructions

• Preheat the oven to 425°F (230°C). Line two large baking sheets with parchment paper. Lightly oil the paper with oil spray. Set aside.
• Place pitted medjool dates – or any date variety – in a glass bowl. Pour boiled water on top. Soak for 5 minutes. Drain. Place on a chopping board and chop into pieces. It will look mushy and sticky, that's ok.
• Add self-rising flour to a large mixing bowl, add the chopped dates, kefir, and use a rubber spatula to stir and form a moist sticky scone dough. It will form lumps of dough first. At this stage, knead the dough to form a dough ball. If too sticky, add a bit more flour. If too dry, add a bit more cream. The dough should be soft, lightly sticky, and consistent.
• If you like, flavor the dough, add 2 tablespoons of sugar for sweeter scones, or 1 teaspoon of vanilla extract. You can also stir chopped nuts now, and knead to incorporate.
• Lightly flour your work surface and place the dough on it. Sprinkle a bit more flour on top and roll the dough with a rolling pin into about a 1/2-inch to 3/4-inch (from 1.2 cm to 2cm) thick shape, and use a 3.5-inch (9 cm) round cookie cutter to cut out round shapes.
• Gather the leftover dough, reform a dough ball, roll it again, and cut out more scones. I made 7 scones.
• Place each scone on the prepared baking sheet, leaving them two inches apart. They rise in the oven.
• Brush the top with kefir.
• Bake the scones for 11-14 minutes at 425°F (230°C) until golden brown on top.

Notes

Note 1: You can make self-rising flour at home. One cup of self-rising flour is equivalent to 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder. For a gluten-free option, use my gluten-free converter, but don’t forget the baking powder.

Note 2: I bake with dairy-free kefir, made of coconut milk, but any kefir will work in the recipe. If you use Greek-style yogurt or any yogurt thicker than kefir, you will need 2 cups of Greek-style yogurt for the amount of flour listed in this recipe. If you swap kefir for a liquid with similar consistency, like thin liquid yogurt or canned coconut milk, the flour ratio should be very similar.  If you do a swap, and you are unsure, start with 1/2 cup less self-rising flour, add extra gradually until it forms a dough.

Note 3: Any date variety works.

Note 4: Or chopped pecans, almonds, or other dried fruits like figs.

Note 5: I found the scones sweet enough with dates, but feel free to add a bit of sugar for a sweeter dough.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.

Storage: You can store the scones in the fridge up to 4 days or freeze them for up to 1 month in Ziploc bags and thaw them at room temperature the day before serving.

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Nutrition

Serving: 1scones | Calories: 417.9kcal | Carbohydrates: 87.8g | Protein: 9.3g | Fat: 4.8g | Saturated Fat: 0.5g | Polyunsaturated Fat: 3.1g | Monounsaturated Fat: 0.6g | Sodium: 9mg | Potassium: 445.9mg | Fiber: 5.3g | Sugar: 36.9g | Vitamin A: 79.4IU | Vitamin C: 0.1mg | Vitamin D: 0.1µg | Calcium: 48.1mg | Iron: 1.2mg | Magnesium: 52.3mg | Phosphorus: 111.8mg | Zinc: 0.9mg

Ingredients and Substitutions

You only need a few simple ingredients to make this recipe. Here’s how to pick and swap them.

• Self-Rising Flour – This is the base of the scone and provides the structure. It already includes leavening agents, which is what makes the scones rise and become fluffy. I’ve included a note on how to make your own if you only have all-purpose flour.
• Dairy-Free Kefir – This is the main liquid and binder. Its acidity reacts with the leavening in the flour to create a very light, fluffy scone. It also adds a nice, subtle tang. You can also use canned coconut milk (shaken well) or a thin plant-based yogurt.
• Medjool Dates – These provide all the sweetness for the scone, along with a lovely soft, chewy texture. Soaking them makes them easy to chop and mix in. Any date variety works, or you could even use other dried fruits like figs or apricots.

How to Make Date Scones (in Pictures)

Carine’s Baking Tips

Let me share a few more tips for perfect scones.

• Kefir Alternatives – The kefir really helps make these scones fluffy. If you don’t have it, canned coconut milk is a great plant-based swap because it has a similar consistency. If you use it, shake the can very well before opening, as the cream and liquid often separate. You’ll want to stir them together first. You might also need a little less flour, so I recommend starting with 3 cups and only adding more if the dough is too sticky.
• Changing Kefir – You can use different types of plant-based kefir, like coconut-based or cashew-based. Each one will give the scones a slightly different flavor. If you’re not strictly dairy-free, traditional dairy kefir also works perfectly.

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