20% off selected gluten free home baking products

Shop now

Gluten Free Date and Buckwheat Scones

Makes 8

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

Ingredients

Change Quantities:
  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
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

Write a review

Find a recipe

Ingredients

Change Quantities:

You may also like

Our Story

Going gluten free in the 70s...

Learn More
Cookie settings