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Gluten Free Date and Buckwheat Scones

Makes 8

Free from Gluten, Egg, Soya, Wheat, Nuts
Vegetarian, Wholemeal

Ingredients

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  1. Line a large baking tray with parchment and pre-heat the oven.
  2. Dust the dates with some flour and finely chop them.
  3. Put the flour, baking powder and sugar into a bowl and blend together well.
  4. Add the butter and blend with a fork until the mixture resembles breadcrumbs.
  5. Add the prepared dates, grated orange rind and stir until they are covered in flour.
  6. Squeeze the orange into a jug and add water to make 100ml of liquid.
  7. Pour the liquid into the mixing bowl and stir to make a soft, spongy mass of dough.
  8. Spoon the dough into 8 piles on the prepared baking tray.
  9. Gently tease the piles of dough into circles and brush the tops with water.
  10. Bake for 20 – 22 minutes.

Equipment

Large oven tray and parchment

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

20-22 minutes
The scones don't really rise unfortunately so you would need two of them to make a proper scone. I find these recipes use a lot of baking powder which I can taste coming through. I also didn't have an orange so I used lemon instead which gave a nice favour. Overall a nice result but I would tweek.
By Lucy
25 Apr 2020
I just tried this recipe and it was amazing and so moist. Just put a dab of butter on top yummo
By Jan
11 Jan 2020
These scones are delicious, the only problem is that they are very crumbly and difficult to cut and put butter or cream etc on. If you do not need to avoid eggs, it may be worth substituting some of the orange juice/water for an egg maybe?
By Meryl Zawistowicz
19 Oct 2019
Delicious and very easy!
By Jane
08 Apr 2018

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