Date Scones

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5 from 6 votes

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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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Prep Time10

Cook Time11

Total Time21

Servings: scones

Calories: 417.9kcal

Author: Carine Claudepierre

Ingredients

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

US Customary - Metric

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.

Nutrition