Gluten-free Egg-free Dairy-free Soy-free Cardamon Date Scone Recipe

This Tuesday I realized I had eaten most of my store of gluten-free baked goods left over from my adoption of Karina, the Gluten-free Goddess, so I decided to spend a few hours baking up a replacement store. I made her English Muffins,her Irish Soda Bread, and tried a new recipe for un-rye bread. While i was in the kitchen, I started thinking about scone recipes. Maybe it was the recipe on the back of the Bob’s Red Mill Sorghum flour, maybe it was the hint of spring in the air lately, but for some reason I felt like a nice scone. I tried using coconut cream for the first time as a dairy/yogurt substitute and it worked beautifully as a rich liquid. And then, because I had some lovely medjool dates, and cardamon is one of our favorite spices, I added that to the mix. The result was a lovely, unique scone basted with creamy coconut and sparkling with organic sugar. After tasting it, I can honestly say I didn’t miss the devonshire cream, but if you like you could serve it with some Cashew Cream or use coconut cream from a second jar of coconut, with powdered sugar and vanilla added. Enjoy!

Gluten free Vegan Coconut Date Cardamon Scone Recipe
1 1/4 cup sorghum flour
1/2 cup arrowroot starch
1 1/2 tsp. cream of tartar
3/4 tsp. baking soda
1 tsp. xanthan gum
1/4 tsp. salt
4 tbsp. sugar
4 tbsp. Palm Oil Shortening
2/3 cup coconut milk cream (leave canned coconut in refrigerator for a few hours and let solids rise to the top)
1 Ener-g Foods Egg Replacer Egg
1/3 cup chopped dates
1 tsp. freshly ground cardamon
sprinkle of nutmeg

extra coconut cream for brushing scone, organic sugar for sprinkling on top

Preheat oven to 400F.

Gently blend dry ingredients in a medium bowl. Then blend in shortening until you have course meal. Whisk together egg replacer (1 1/2 tsp. powder, 2 tbsp. warm water) and then add your coconut cream. Fold together and add your dates and spices.

Fold dough together until it is workable and put into a gallon freezer bag, rolling until you have a rectangle 3/4 inch thick. Cut out the sides of the bag, and then cut the dough into rectangles.

Baste dough with coconut cream and sprinkle generously with sugar.

Bake for 12-14 minutes.


You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

AddThis Social Bookmark Button

10 Responses to “Gluten-free Egg-free Dairy-free Soy-free Cardamon Date Scone Recipe”

  1. I do a pumpkin pie using soy milk. Works great.

  2. Yum! Do you have any ideas for a dairy/coconut milk substitute? I’ve noticed coconut appearing in lots of recipes lately on blogs, but I’m really sensitive to it. Sadly. :(

  3. Hi Iris! Gosh, that’s a tough one. How about substituting one of the rice or soy milk yogurts for the coconut cream and basting with rice or soy milk?


  4. This looks delish! way to go, Sea!

  5. MMM – looks lovely!! I love using coconut milk & oil to make scones, & cardamom is one of my favorite spices, too! My daughter got some of the palm oil, & we used some to make frosting for some GF brownies last week, She’s sensitive to egg yolks, & her best friend is caesin sensitive, so this is a great option!

  6. Those scones look lovely! I love cardamon- such a delicate flavor- sounds perfect! xox

  7. Nothing beats the nice aroma of freshly baked scones!

  8. Wow. These are really lovely and quite unique. I just pulled my first batch out of the oven and I will have to say they’re light, and just the right amount of sweet. The exotic flavors blend beautifully.

    I did have to bake them longer then the recipe called for but it was worth the wait. Also Iris could try using Earth Balance to sub for the coconut cream if the alternate yogurts don’t work out for her. Anyway, wonderful recipe. Thank you for sharing your kitchen creativity with us!!

  9. Yumm! The first batch went so quickly I doubled the recipe for the second. I didn’t have all the right ingredients, so made a few substitutions: cinnamon for cardamon, tapioca starch flour for arrowroot and 2/3 c light coconut milk with 1/3 c coconut butter for the coconut cream. With the second batch, I found putting regular coconut milk in the freezer while preparing the ingredients worked very well for last minute separation.

  10. [...] are some other gluten free scone recipes you might enjoy: -Gluten Free Vegan Coconut Date Cardamon Scone Recipe from Book of Yum -Honey Chai Scones from GF/BFF (Gluten-Free Best Friends Forever) -Sweet Vanilla [...]

Leave a Reply