Date Maple Scones are a comfort food with deep rich flavors. Tender and moist inside and they will melt in your mouth. Easy, tasty, perfect!
My name in Ginny McMeans and I am a carboholic. It started in my early years. In grade school even. A pile of spicy Spanish rice, chili beans poured over a toasted bun, big chunks of crusty sourdough bread, sweet squares of cornbread.
My head is spinning. I can go on and on.
Fortunately or unfortunately, it wasn’t until I was older that I found scones in a restaurant. After that I was on the lookout.
You could eat them with a fork or with your hands. They could be smeared with jam or have nothing at all.
Come to the dark side and add some carbs to your day. You have to have them. They are good for you. They help you sleep.
Slip some in between your proteins and fats and, please, don’t forget your Date Maple Scones.
Date Maple Scones
Ingredients
- 1 egg substitute - I use a chia egg - *see below
- 2 cups whole wheat flour
- 1 tablespoon baking powder
- 1/3 cup dairy free butter, melted
- 1/3 cup dairy free milk
- 1/3 cup maple syrup
- 1/2 cup dates, pitted and chopped
Instructions
- *A chia egg is actually made with chia seed meal/flour not the bare seed. The way you make meal/flour is by grinding the chia seed in a processor such as one for your coffee beans or a spice grinder. I use mine to strictly grind seeds so that I do not mix flavors. Grind until it is a fine meal. I do about 4 ounces at a time and keep it in a little freezer safe canning jar - in the freezer. When I need a Tablespoon or so it is all ready to go.
- tablespoon chia seed meal and 3 tablespoons water makes one 'egg'
- Lightly oil a baking sheet, I use coconut oil.
- Mix the non-dairy egg and set aside.
- In a large bowl add the flour and baking soda.
- In a small bowl add the melted but cooled non-dairy butter, non-dairy milk, maple syrup and prepared non-dairy egg.
- Pour the liquid mixture into the flour and mix until just blended. Do not over-mix.
- Fold in the dates.
- Divide the dough into 16 parts. Roll each into a loose ball. Place on the prepared baking sheet. Press down, slightly.
- Bake at 400° for 12 to 14 minutes.
Notes
Nutrition
Jacque says
November 21, 2017 at 7:22 amLooks amazing! I love the addition of chia seeds.
Hannah Hossack-Lodge says
November 21, 2017 at 1:54 amThey look delicious! I could eat far too many of them!
Brian Jones says
November 21, 2017 at 1:08 amThey look great, so very different to what we know as scones in the UK… Although we go jam and cream and not just jam 🙂
Jillian says
November 20, 2017 at 9:19 pmThis looks amazing! Thank you for sharing!
Tina Lindquist says
November 20, 2017 at 9:09 pmI have not tried the chia seed trick yet, I love the idea of making this vegan. Looks yummy!
Ginny McMeans says
January 19, 2017 at 9:37 pmHahaha! Thanks Jenny! So glad you found them and I think your carb loving family will be really happy with them.
Jenny says
January 19, 2017 at 8:49 pmI love your introduction! We are a carb family too! Thank you for the recipe, it looks fantastic! I can’t wait to try it.
Ginny McMeans says
October 1, 2016 at 6:51 amYes noam, you sure can. I have done this before and it works great.
noam heller says
September 30, 2016 at 10:20 pmCan I sub the butter for coconut oil?
This looks delicious!!
Meg @ The Housewife in Training Files says
February 25, 2015 at 5:00 pmHi Ginny! I am carboholic too! And these scones? Yes to everything!