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Vegan Gluten-Free Cardamom Scones with Dates and Walnuts
Prep Time
15 mins
Cook Time
20 mins
Chill time
10 mins
Total Time
45 mins
 

These Vegan Gluten-Free Cardamom Scones with Dates and Walnuts are perfectly spiced, sweetened, and delicious! They have a great texture and pair perfectly with a cup of tea or coffee!

Keyword: Baked Good, Dessert, Gluten Free, Scones, Vegan
Ingredients
  • 1 3/4 cups Bob's Red Mill 1 - 1 GF Flour Blend
  • 1/4 cup corn starch
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cardamom
  • 1/2 cup earth balance, or other vegan butter, cold
  • 1/2 cup chopped dates
  • 1/2 cup walnuts, chopped into small pieces
  • 3/4 cup coconut milk, full fat from a can
  • 2 tbsp maple syrup
For finishing
  • 1 tbsp Bob's Red Mill 1 - 1 GF Flour Blend
  • 1 tbsp non-dairy milk
  • 1-2 tbsp granulated sugar
Instructions

  1. In a large bowl, whisk together the flour, corn starch, sugar, baking powder, baking soda, salt, and cardamom. 

  2. Cut the vegan butter into small chunks. Using only your finger tips, squish and flatten the chunks of vegan butter. The vegan butter shouldn't be completely incorporated into the flour, just make sure all the butter has been "flattened" into the flour.  

  3. Stir in the dates and walnuts.

  4. Make a well in the mixture and add the coconut milk and maple syrup.

  5. Gently mix together until the dough comes together - don't go in there and knead it together with your hands! With gentle stirring, it will come together.

  6. When the dough has come together, gently form it into a disk that is about 8-9 inches wide and wrap it in cling wrap.

  7. Place the disk in the freezer for 10 minutes to firm up.

  8. Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.

  9. Once the dough has chilled, carefully remove from the cling wrap and transfer it onto the the baking sheet. You may need to gently press the dough back together if there are any cracks. 

  10. Slice like you would a pice to get 8 triangular scones.

  11. Lightly coat the top of the dough with the 1/2 - 1 tbsp of flour. Then brush the tops with 1 tbsp of non-dairy milk and sprinkle with granulated sugar.

  12. Bake the scones in the preheated oven for 20 minutes. Remove from the oven and let cool for at least 15 minutes before serving.

  13. These scones are great with a pat of extra vegan butter!