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Sugar-free date and cinnamon scones served
Naturally sweetened date and cinnamon scones

Sugar-free date and cinnamon scones

Author: Flavelo
Recipes Cakes and Desserts
The scone is an essential accompaniment to British tea time, but is often full of refined sugar. This recipe reaches back to natural sweetening: the honey-like, caramel sweetness and fibres of dates give not only flavour but also texture. Paired with wholemeal flour and oats, this is a slow-release, energising cake that, with the warmth of cinnamon, is the perfect autumn-winter breakfast.
🕒 Prep Time 15 mins
🍳 Cook Time 18 mins
⌛ Total Time 33 mins
🍽️ Servings 6 servings
🔥 Calories 53 kcal
🌍 Cuisine British (Reform)

Ingredients

Equipment Needed

  • Large mixing bowl
  • Baking tray with baking parchment
  • Knife
  • Food processor (optional for dates)

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Nuts (Almond milk)

Instructions

1 ✓

Preheat the oven to 200°C. Chop the dates into very small pieces. If too dry, soak in hot water for 10 minutes, then drain thoroughly.

Tip: The natural sugar content of the dates (fructose, glucose) caramelises during baking, flavouring the dough.
2 ✓

In a bowl, mix the two types of flour, baking powder, salt, and cinnamon.

Tip: Even distribution of baking powder is critical to avoid large holes in the dough.
3 ✓

Add the solid coconut oil and rub it into the flour with your fingers until you get a wet sand texture. Stir in the date pieces.

Tip: It is important that the fat does not melt completely; small pieces should remain. These melt in the oven, leaving space for steam (layered structure).
4 ✓

Mix the almond milk with the egg, then pour into the flour mixture. Fold together with quick movements, just until combined.

Tip: DO NOT knead! If you overwork it, the gluten strands strengthen and the scone will be hard and rubbery, not crumbly.
5 ✓

On a floured board, flatten the dough into a disc approx. 2-3 cm thick. Cut into 6 wedges, like a cake.

Tip: Flattening by hand is gentler than a rolling pin, keeping more air in the dough.
6 ✓

Place on the baking tray lined with parchment and bake for 15-18 minutes until the bottom and top are golden brown.

Tip: The scone is good if it is crispy on the outside and soft inside.
7 ✓

Leave to cool on a wire rack. Best served lukewarm.

Tip: The wire rack ensures air flow, so the bottom of the scone doesn't get soggy from condensation.

Recipe FAQ

Can I use butter instead of coconut oil?
Yes, in fact, it will have an even tastier, buttery flavour. Use the same quantity, and it must be ice cold.
Why didn't it rise?
Wholemeal flours are heavier and contain less gluten, so the scone will be denser than its white flour counterpart. The freshness of the baking powder is also key.

Ingredients

  • 200 g Wholemeal wheat flour
  • 50 g Oat flour
  • 10 g Baking powder
  • 1 pinch Salt
  • 5 g Ground cinnamon
  • 100 g Dates (dried, pitted)
  • 80 g Coconut oil (solid state)
  • 120 ml Almond milk
  • 1 pc Egg