Medjool Date Scones
This recipe I dedicated to my VEGAN friends, and to those who seek to avoid dairy. These scones do lean to a slightly coconut flavour due to the addition of the coconut oil – which I refrigerate in order to make it easier to weigh and manage during the process of making scones. I used almond milk as the non-dairy alternative but please use whatever you like best – soya, oat or coconut but do be aware that if you use coconut milk your scone will have a much stronger coconut flavour once baked.
Regarding the flour, I use a quality organic plain white flour but again, if you prefer to be more ‘healthy’ substitute with a quality wholemeal and if you wish to use a gluten free flour, not at all a problem but do expect a slightly heavier and more dense scone after baking. It is also acceptable to use a standard plain white flour.
Finally, I prefer to use Medjool dates for this recipe, as they are a variety of date with a unique natural sweetness and plumpness of flesh. They are larger, darker, and more caramel-like in taste than other common types like Deglet Noor, which makes them so suitable for baking.
As with all scones, best eaten immediately or at least within 24 hours, and will last a day or two longer especially with a warm up via a 10 second blast in the microwave, but do not expect them to stay fresh for any longer than that as they are 100% natural and contain nothing artificial to ‘preserve’ them – remember its the horror preservative which keep bakes soft and fresh for days (poison to the body) and I never recommend to use any of these in my recipes.
Please read the ingredients and then watch the video to find out how to make these delicious scones at home.
Finally, if scones are a favourite as they are to me, please try the following recipes:
Simple Cheese Scones Simple Cheese Scones
Yoghurt Wholemeal Scones Yoghurt Wholemeal Scones
Ingredients
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150g Medjool dates- stone removed and thinly chopped
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450g organic plain white flour- sifted
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6 tsp baking powder
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Pinch of salt- optional
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1 tbsp coconut sugar
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½ tsp ground cinnamon powder
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75g coconut oil- chilled in the fridge
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200 ml almond milk- or any alternative non dairy brand
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Extra almond milk- to glaze the tops of the scones
Instructions
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01 Sift the flour, baking powder and cinnamon into a large bowl. Add a pinch of salt (optional).
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02 Add the chilled coconut oil and cut into the flour with two flat bladed knives. When ready rub between the fingers until resembles fine breadcrumbs.
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03 Now add the chopped dates, sugar and finally the almond milk. Bring together to form a soft dough. If too dry add more almond milk (50ml should be enough).
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04 Turn the dough out onto a lightly floured board and with medium sized floured cutter, cut the dough into 8 round shapes. If cutter not available cut into squares with a knife.
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05 Place each scone onto a lightly floured flat baking tray and brush each top with a light wash of extra almond milk.
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06 Place in a preheated hot oven and bake until golden brown.
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07 Delicious on their own or halved and enjoyed with your favourite jam.
Notes
I like to always bake with chilled coconut oil, and this way you can be accurate with the quantity and manage in a more traditional way i.e rub in to the flour as you would if using butter. I recommend to use a Medjool date as they are always plump and moist which makes them a softer eat inside the scone after baking. It is also possible to bake the scones on non stick baking parchment, omitting the floured tray. Finally, I used a 7cm round cutter to make these scones.
