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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.
4.75 from 4 votes
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Prep Time: 10 minutes
Cook Time: 25 minutes
Freeze Time: 20 minutes
Total Time: 55 minutes
Servings: 8 scones
Calories: 295kcal
Author: Sarah McMinn

Ingredients

Scones

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