Go Back
+ servings
Overhead view of two dark bown scones with one open. They're on a small white plate with balls of dairy free butter.
5 from 4 votes

Date Maple Scones

Easy Vegan Scones are a comfort food with deep rich flavors.
Course Bread
Cuisine Scones
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings 16 Scones
Calories 112kcal
Author Ginny McMeans


  • 1 egg substitute - I use a chia egg - *see below - you can also use flaxseed meal or any of your favorite substitutes.
  • 2 cups whole wheat flour
  • 1 tablespoon baking powder
  • cup dairy-free butter - melted
  • cup dairy-free milk
  • cup maple syrup
  • ½ cup dates - pitted and chopped


  • Mix the non-dairy egg and set aside. 1 tablespoon chia seed meal and 3 tablespoons water makes one 'egg'
  • Lightly oil a baking sheet, I use coconut oil.
  • 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.




Serving: 1Scone | Calories: 112kcal | Carbohydrates: 19g | Protein: 2g | Fat: 3g | Sodium: 34mg | Potassium: 181mg | Fiber: 2g | Sugar: 7g | Vitamin A: 190IU | Calcium: 53mg | Iron: 0.7mg