Scones are one of those things that I remember as a key thing in childhood. I’m sure I’ve mentioned this before but remember those tennis club afternoon teas and church morning teas? Nothing like a good creamy scone lathered in butter or jam and cream at one of those gatherings! I was uber-impressed when I went to a church gathering for a friend last year and the food spread was more in line with fresh, zesty cold rice paper rolls! Unreal! He is a chef, mind you, so I’m not sure if that was my friend’s input or if that church is just exceptionally up with the eating culture of the day. Lol!
In any case, there still is nothing like a good scone – and more so when it is plant based and not going to add to one’s cholesterol rising. I find it dififuclt to take a photo that is anywhere near as good as what these taste so you’ll have to take my word for it: these are the most delicious little things ever. And I like them more than muffins.
Now I did think these relied on butter and egg but it turns out, that’s just not the case. You could safely leave out the orange if that doesn’t appeal to you or swap the dates for cranberries or sultanas or something. Do whatever suits! But this recipe is AWESOME.
I didn’t make them gluten free (:( to the GFites) but I will attempt that in the future and see how it holds up. I’m pretty confident that my general GF mix that I like would stand up well with these scones. I’ll let you know! In the mean time…these are fantastic lunch box treats for the kids, or simple to whip up when someone springs a surprise visit and you need something with your cup of tea 🙂 You do, however, need cold coconut cream so perhaps keep some in the fridge incase of emergency unexpected visitors!
2 cups wholemeal Atta flour
1 T coconut palm sugar
1 T baking powder
1/2 teaspoon salt
zest from 1 orange
1 1/4 cups cold coconut cream
8 chopped fresh dates
makes 8-12 scones
Preheat oven to 200 degrees C. Line a baking tray with baking paper.
Combine flour, sugar, baking powder and salt. Toss the date pieces through the flour mix and then pour in coconut milk. Gently mix just until everything’s combined, don’t over mix. Dough will be thick.
Transfer dough onto a floured surface and shape into a disc. Either press out shapes or using a sharp knife, cut disc into 8 or 12 wedges. Place onto prepared baking sheet 2 inches apart. Bake for 15-20 minutes or until golden brown. Serve immediately or store them in an airtight container after they have completely cooled. Enjoy!
Thanks to Transplanted (who I have just discovered) for the beautiful coconut recipe idea!