• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Contact
  • Work With Us
  • Shop
  • Subscribe

My Darling Vegan logo

  • Recipes
  • Vegan Resources
  • eBooks
Home » Recipes » Vegan Baking » Vegan Oatmeal Scones w/ Dates

Vegan Oatmeal Scones w/ Dates

by Sarah McMinn / Posted: September 6, 2021 / Disclosure: This post may contain affiliate links. Jump to Recipe Print Recipe Total Time: 55 mins

366 shares
  • 54

These Oatmeal Date Scones are a vegan-friendly, easy-to-make, perfect morning or mid-afternoon snack. They are flakey, buttery, and delicious with hints of sweetness and the perfect moist crumb. Fail-proof and omnivore approved!

Stack of finished scones on a white plate with a glass of milk in the background.

Disclosure: This post may contain affiliate links.

This post was sponsored by Bob's Red Mill. All thoughts and opinions are mine.

For years I worked in bakeries. My favorite bakery of all was a small mom-and-pop shop in Michigan. The bakery sold all sorts of delicious and decadent treats and one of the most popular items on the menu was the oatmeal date scones. Sadly, they weren’t vegan and so I never had the chance to see what all the hype was about.

Until now.

Today I have veganized this popular date scone recipe by making some simple adjustments. The results? The vegan pastry of your dreams!

These vegan scones are perfectly flakey, melt-in-your-mouth buttery, and simply delicious! Bite into one and you will get hints of sweetness alongside moist crumb, hearty oats, and that signature golden crust.

Best of all? This vegan scone recipe is nearly fail-proof! With no difficult techniques or hard-to-find ingredients, you can be treating yourself to this classic pastry in under an hour!


Table of Contents show
Recommended Ingredients & Equipment
Step-by-Step Instructions
Serving And Storing
Tips And Tricks
Frequently Asked Questions
More Vegan Scone Recipes
Oatmeal Date Scones
Scones

Recommended Ingredients & Equipment

These simple vegan oatmeal scones require 11 ingredients - most of which I’d bet you already have on hand - and all of which can be easily found at your local grocery store.

Here is everything you’ll need.

Ingredients for date scones measured out and placed on a marble countertop.

Ingredients & Substitutions

  • Rolled Oats- Bob’s Red Mill is my go-to brand of rolled oats and the only one I recommend. They offer a great selection of non-GMO whole grains to support healthy lifestyles for all. Read all about why I love Bob’s Red Mill below.
  • All-Purpose Flour – I also reccommend Bob’s Red Mill all-purpose flour. It is organic, unbleached, and high quality.
  • Granulated Sugar – Check out my guide to vegan sugars and sugar alternatives. For a healthier alternative, I suggest coconut sugar.
  • Vegan Butter – Look for a high-quality non-hydrogenated vegan butter. I recommend either Earth Balance or Miyoko’s.
  • Dates - Use Medjool dates which are sweeter and softer.
  • Chickpea Flour - This is used as an egg replacer. Because of its high protein content, chickpea flour gives the scones structure without being too crumbly. It is also flavorless, meaning it won’t affect the taste of the scones itself (unlike some other vegan egg replacers).
  • Soy Milk - I recommend soy milk because it curdles the best. Almond milk will often curdle but not as well. This may affect the overall texture of the scones.
  • Apple Cider Vinegar - This is my vinegar of choice when making vegan buttermilk (vinegar + soymilk) but white vinegar, white wine vinegar, and lemon juice are great alternatives.

Why I Recommend Bob's Red Mill

Left: Bag of Bob's Red Mill All-Purpose Flour. Right: Bag of Bob's Red Mill Old Fashioned Oats

Bob’s Red Mill is a 100% employee-owned company, one of only 8,000 companies in the US to achieve this spectacular feat. If that weren’t enough to celebrate, they also have one of the largest lines of organic whole grain foods in the country.

For over three decades, the company has been committed to providing people everywhere with the best quality, whole grain foods available. All of their products are certified Kosher and made with ingredients grown from non-GMO seeds. Their minimally processed foods are about as close to nature as you can get, and they package everything in clear bags so you can see the quality of their products for yourself!

Not only are whole grains packed with nutrition, but they also taste delicious. These oats are the best on the market, and they’re certified gluten-free!

Find Bob’s Red Mill at your local grocery store to see why I’m such a huge fan of their fabulous product line.

Recommended Equipment

You will need a baking sheet, with a silicone baking mat, mixing bowls, a pastry cutter, an 8″ cake pan, and basic kitchen utensils. (<<affiliate links)


Step-by-Step Instructions

Step One – Make the Buttermilk & Chickpea Egg

Apple cider vinegar poured into a glass of soy milk and stirred together with a fork.

To begin, make your vegan “buttermilk”. In a small bowl combine the soy milk and apple cider vinegar. Whisk together and set aside to let it curdle.

Pro Tip: I recommend soy milk because it curdles the best. Other readers have had success with almond milk, oat milk, and hemp milk. Getting a good curdle helps give these scones their flaky texture.

Chickpea flour and water mixed together in a small bowl to created a chickpea flour egg.

Whisk together the chickpea flour with three tablespoons of water until you have a thick gooey paste. Make sure the chickpea mixture is evenly hydrated throughout.

Pro Tip: For best results, mix together your chickpea egg in a small mason jar. Tightly fasten the lid and shake it by hand until you have a smooth egg-like consistency. Alternatively, you can use a small blender.

Step Two - Make the Dough

Left: Flour and oats in a metal bowl with chunks of butter cut in. Right: Mixed up batter with date pieces scattered over the top.

In a large bowl combine oats, flour, sugar, baking powder, baking soda, and salt. Cut in small chunks of chilled butter and mix with hands or pastry cutter until small crumbs have formed.

Stir in the date pieces.

Finished scone dough pressed into an 8" cake pan.

Combine the flax egg with soy milk mixture and add them to the dry ingredients Stir until just combined. You may need to use your hands to fully incorporate the wet and dry ingredients. Be careful not to overmix or your dough will lose its flakiness.

Step Three – Shape and Bake

Use some additional flour to dust the bottom of an 8-inch cake pan. Press the dough evenly into the pan to shape the scones. Flip the flattened dough onto a floured countertop and cut it into 8 equal pieces.

Scones cut into triangles and placed onto a parchment-lined baking sheet.

Place the scones on a parchment-lined cookie sheet and brush the tops with extra non-dairy milk and top with additional oats.

Pro Tip: Place the scones in the freezer for at least 20 minutes prior to baking. This firms up the scones and prevents them from spreading in the oven.

Once the scones are chilled, place them in the oven and bake for 20 to 25 minutes. Remove them from the oven when they are golden brown and sound hollow when tapped.

Finished scones on a parchment lined baking sheet placed on a marble countertop.

Serving And Storing

Serving - Serve these scones immediately with some vegan butter and a Chai Tea Latte.

Storing - Store leftover scones in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months.

Tips And Tricks

  1. Don’t over mix the batter. This can cause the scones to become dense and lose its flakiness.
  2. Use chilled vegan butter. This prevents the butter from melting too much in the oven, providing the scones their signature flakiness.
  3. Press the scone dough into an 8″ cake pan to ensure a perfect circle. More importantly, this step allows you to press the dough together so that it holds better in the oven.
  4. Chill scones in the freezer for at least 20 minutes before baking to allow scones to keep their shape in the oven.

Frequently Asked Questions

Can regular flour be swapped for chickpea flour?

Unfortunately, no. Chickpea flour is uniquely dense in protein and works as an egg replacer in a way that all-purpose flour cannot. You should be able to find chickpea flour at your grocery store. Or you can pick some up online at Bob's Red Mill.

Do I have to use dates?

Nope! While I love the combination of dates and oats, feel free to swap them for raisins, pumpkin seeds, chocolate chips, or omit them altogether.

Can I make this recipe in advance?

If you want to make this recipe in advance, you can store unbaked scones in the freezer for up to 2 months. Place them on a parchment-lined baking sheet and let them freeze all the way through. Once they are frozen, transfer them to a large Ziplock bag. When ready to bake, you can bake them straight from the freezer following the instructions below. They may need a few extra minutes in the oven since they will be frozen.

Can I make these scones gluten free?

Yes. I have had a lot of luck with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. In fact, when it comes to gluten-free baking, this is the only 1:1 flour I recommend.


More Vegan Scone Recipes

  • Oatmeal Date Scones
  • Cranberry Orange Scones
  • Chocolate Chip Walnut Scones
  • Lemon Blueberry Scones

Make sure to check out all of my vegan pastry recipes for more inspiration.

Oatmeal Date Scones

These Date Oatmeal Scones are an easy-to-make, perfect morning or mid-afternoon snack. They are flakey, buttery, and delicious with hints of sweetness and the moist perfect crumb.
4.80 from 5 votes
Print Pin Rate
Prep Time: 10 minutes minutes
Cook Time: 25 minutes minutes
Freeze Time: 20 minutes minutes
Total Time: 55 minutes minutes
Servings: 8 scones
Calories: 295kcal
Author: Sarah McMinn

Equipment

  • Mixing Bowls
  • Pastry Cutter
  • Baking Sheet

Ingredients

Scones

  • ½ cup soy milk
  • ½ tsp. apple cider vinegar
  • 1 cup Bob's Red Mill Old Fashioned Rolled Oats
  • 1 ½ cup Bob's Red Mill All-Purpose Flour, plus more for dusting
  • ¼ cup + 2 tbsp. granulated sugar
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ½ cup + 2 tbsp. vegan butter, chilled
  • ¾ cup dates, finely chopped
  • 1 chickpea flour egg*
US Customary - Metric

Instructions

  • Preheat the oven to 375F. Line a baking sheet with parchment paper or silicone baking mat and set aside.
  • In a small bowl mix together soy milk and apple cider vinegar and let sit for 10 minutes to allow it to curdle.
  • Meanwhile, make the chickpea flour "egg". To do this, combine 1 tablespoon chickpea flour with 3 tablespoons of water. Whisk together until the flour is evenly hydrated and you have a thick but pourable paste. Set aside.
  • In a medium-size bowl combine flour, sugar, baking powder, baking soda, and salt. Cut butter into small pieces and add it to the dry ingredients. Mix in with a pastry cutter or your fingers until a fine crumb has formed. Fold in the dates.
  • Whisk together the chickpea flour egg with the curdled soy milk and add it to the dry ingredients Stir until just combined. You may need to use your hands to ensure the batter is evenly mixed.
  • Flour the bottom of an 8" cake pan and press the dough evenly into the pan to shape. Flip onto a floured surface and cut into 8 equal pieces. Place scones on the prepared baking sheet. Place in the freezer for 30 minutes to harden before baking. This ensures the scones keep their shape in the oven.
  • Before baking brush the tops with additional tops with soy milk and sprinkle with extra oats. Bake for 25 minutes, until golden brown. Remove scones from the oven, let cool for 10 minutes before serving.

Notes

Serving and Storing – Serve these scones immediately with some vegan butter and a Chai Tea Latte. Store leftover scones in an airtight container at room temperature for up to 5 days.
Make in Advance: If you want to make this recipe in advance, you can store unbaked scones in the freezer for up to 2 months. Place them on a parchment-lined baking sheet and let them freeze all the way through. Once they are frozen, transfer them to a large Ziplock bag. When ready to bake, you can bake them straight from the freezer following the instructions below. They may need a few extra minutes in the oven since they will be frozen.
Recipe Tips
  1. Don’t over mix the batter. This can cause the scones to become dense and lose it’s flakiness.
  2. Use chilled vegan butter that is not at room temperature when mixing the batter. This prevents the butter from melting too much in the oven, providing the scones their signature flakiness.
  3. Chill scones in the freezer for at least 20 minutes before baking to allow scones to keep their shape in the oven.
Variations - Don't like dates? Feel free to swap them for equal parts raisins, pumpkin seeds, chocolate chips, or omit them all together.

Nutrition

Calories: 295kcal | Carbohydrates: 44g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Sodium: 328mg | Potassium: 345mg | Fiber: 4g | Sugar: 15g | Vitamin A: 600IU | Vitamin C: 1.1mg | Calcium: 95mg | Iron: 1.9mg
@mydarlingvegan on Instagram
If you give this recipe recipe a try, snap a photo and share it on Instagram. Make sure to tag @mydarlingvegan so I can see your creations!
« Vegan Stir Fry Noodles
Eggplant Pizza with Caramelized Onions »

Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the 4-Week Vegan Meal Plan.

Follow me on Instagram, Facebook, and Pinterest and read more about me here.

Reader Interactions

Comments

  1. Latrice Springs says

    January 25, 2025 at 1:18 pm

    5 stars
    Excellent recipe. I added 2t ground cardamom...delicious.

    Reply
  2. Carol says

    March 30, 2024 at 5:42 pm

    Sarah just made these again and noticed that in step 4 in the actual recipe you omitted the oats. Thought you'd want to know.

    Reply
  3. Ouaga says

    August 03, 2023 at 4:53 am

    i just made the dough and it was quite sticky compared to other scone recipes i've made...the soy milk amount seems like a lot for this recipe..

    Reply
  4. Jody says

    September 08, 2021 at 9:42 am

    Can't I just use a regular egg? cuz I'm not vegan. Or flax egg which i often do in recipes. Thanks.

    Reply
  5. Pam says

    July 19, 2020 at 6:32 am

    I love it and have tried a few more times since finding it,Thank you for sharing!!!

    Reply
  6. Patty says

    December 12, 2019 at 6:34 pm

    These look great but can I use coconut sugar instead of granulated sugar?

    Reply
    • Sarah says

      December 13, 2019 at 10:02 am

      I believe so. I haven't tried it but I think it should be fine!

      Reply
  7. Carol says

    October 18, 2018 at 1:52 pm

    5 stars
    Sarah - just wanted to let you know I can't keep these in the house. Even the non-vegans love them!. A friend of mine who is a plumber always lets me know when he'll be in the neighborhood because he wants a batch!

    Reply
    • Sarah says

      October 19, 2018 at 7:21 am

      That's amazing! Thanks for sharing.

      Reply
  8. Carol says

    September 11, 2018 at 1:55 pm

    5 stars
    As soon as I saw these I had to make them. They are UNBELIEVABLY delicious! Soft and moist with a nice crumb to them. I love scones and will definitely be making them again and again. Thank you!!

    Reply
    • Sarah says

      September 14, 2018 at 9:26 pm

      So glad to hear that!

      Reply
  9. Vange says

    January 28, 2018 at 3:15 am

    4 stars
    Didn’t see the freezing bit until it was too late. So ended up putting in fridge for an hour as we had no room. Substituted all purpose for whole wheat flour and it turned out sooo well. Thanks for sharing.

    Reply
  10. Sarah says

    September 18, 2014 at 9:33 am

    What is the logic behind freezing it solid before baking? Thanks!

    Reply
    • Sarah says

      September 19, 2014 at 7:30 pm

      You want it frozen so that it keeps it's form in the oven. There is so much butter in the recipe that if the scone is not properly chilled it will melt and lose form. It doesn't need to be frozen all the way through to enjoy, but the more chilled you can get it the better it will hold it's shape in the oven

      Reply
  11. Julie says

    September 14, 2014 at 8:28 pm

    Hi , any substitute for butter? We don't have any up here. Thanks !

    Reply
    • Sarah says

      September 17, 2014 at 5:58 am

      The vegan butter is pretty essential in this recipe. Have you ever tried making your own? This is a really good recipe for homemade soy-based butter.

      Reply
  12. East Meets West Veg says

    September 05, 2014 at 12:46 pm

    Truly beautiful scones and photos! I love anything with dates! These would make me want to wake up in the morning which is not an easy task. 😉

    Reply
    • Sarah says

      September 05, 2014 at 2:58 pm

      Thanks! It certainly helps 🙂

      Reply
  13. ameyfm says

    September 04, 2014 at 11:59 am

    oh wow, these look so beautiful, and they also sound so delicious. In the last year or so, I have really fallen in love with dates and now I just want dates in everything. Plus, dates and oatmeal together is such a great combo! 🙂

    Reply
    • Sarah says

      September 05, 2014 at 9:27 am

      Thanks! It took me some time to fall in love with dates too, but once I did my life was changed.

      Reply
  14. Caitlin says

    September 04, 2014 at 9:19 am

    these scones look delicious! i would never think people would choose oatmeal raisin over walnut chocolate chip, but what do i know? i remember when i worked in a bakery (that didn't sell scones), cheese danish were so so popular and i never understood why. aren't the fruit and crumb ones just so much better? but, once again, what do i know because i've never eaten a cheese danish and haven't even eaten a danish in general for *probably* 14 years. 😛

    Reply
    • Sarah says

      September 05, 2014 at 9:25 am

      I don't get the cheese danish thing either. Maybe I should try a vegan version and then I will understand.

      Reply
  15. kimbelina says

    September 04, 2014 at 7:28 am

    Oooh... These look delicious! I think I might need to try these next week for the kids' breakfasts. (They love dates!)

    Reply
    • Sarah says

      September 05, 2014 at 9:24 am

      I hope they love them!

      Reply
4.80 from 5 votes (1 rating without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome to My Darling Vegan. I am a classically trained chef and professional photographer. With 14 years of vegan experience, my goal is to make vegan eating easy, fun, and accessible for all.

More about me →

As Featured In...

Most Popular

  • Stack of three vegan blueberry muffins
    The BEST Vegan Blueberry Muffins
  • Stack of vegan chocolate crinkle cookies
    Vegan Chocolate Peppermint Crinkle Cookies
  • Finished bread cut into slices on a cutting board
    Best-Ever Vegan Zucchini Bread
  • Lemon Poppy Seed Muffin with bite
    Vegan Lemon Poppy Seed Muffins
  • Vegan Vanilla Cupcakes with sprinkles
    Best-Ever Vegan Vanilla Cupcakes
  • Raw carrot cake bites on a cutting board
    Raw Carrot Cake Bites

See more recipes →

Healthy Vegan Recipes

You must use the category name, not a URL, in the category field.

See more Healthy Vegan Recipes →

Vegan Recipe Roundups

  • 12 Classic Vegan Cheese Recipes
  • 20 Best Ever Vegan Cookie Recipes
  • 11 of the BEST Vegan Muffin Recipes
  • Get ready to cross the incredible world of cauliflower with these 11 mouthwatering vegan recipes.
    11 DELICIOUS Vegan Cauliflower Recipes

View more recipe roundups →

Footer

↑ back to top

List of places MDV has been featured in.
  • Recipes
  • Shop
  • Work With Us
  • Contact
  • Privacy
  • Press
  • Accessibility Statement






THIS SITE CONTAINS AFFILIATE LINKS     © 2022 My Darling Vegan — All Rights Reserved

×

Wanna learn how to bake like a pro? Check out Vegan Baking for Everyone for recipes, tips, vegan how-to guides, and much more!

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.