Fluffy, soft, and ultra buttery. These date-sweetened scones are embedded with gooey chunks of dark chocolate and soft dates, and crunchy bits of sliced almonds. Also, vegan and refined-sugar free.
During my elementary school years, I would go out to tea rooms with my grandma multiple times a year. It was a tradition that we had to try a new tea room and I absolutely loved it. It not only exposed me to all those tiny, delicious tea sandwiches, buttery scones and shortbread cookies, but it taught me table manners and dining etiquette. My grandma would teach me to not put my elbows on the table, use certain silverware for various foods, and to eat slowly and cherish the food with every bite. Those were memorable times.
So, you could say scones are pretty nostalgic for me. Every buttery, flaky bite takes me back to those tea room days. I love it.
These date scones are refined sugar-free and vegan, which makes them that much better. However, as I try to advocate, no food is bad for you and of course go enjoy those traditional scones to your liking! All about balance my friends.
But these scones, might make you second guess your choice.
These Almond Chocolate Date Scones are…
- Buttery
- Flaky
- Chocolatey
- Nutty
- Simple
- Refined sugar-free
- Vegan
- Oh so delicious!
Fluffy, soft, and ultra buttery. These date-sweetened scones are embedded with gooey chunks of dark chocolate and soft dates, and crunchy bits of sliced almonds.
- ½ cup non-dairy milk
- 1 tsp apple cider vinegar
- 1 cup pitted, medjool dates soaked in boiling water for 20 min.
- 1 tsp vanilla extract
- 2 ½ cups unbleached, all-purpose flour
- ½ cup coconut sugar
- 1 tbsp baking powder
- 1 tsp orange zest
- ¼ tsp salt
- ½ cup chilled vegan butter such as Earth Balance
- ½ cup sliced almonds
- ½ cup chopped, dark chocolate
- ¼ cup chopped dates
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Preheat the oven to 400 degrees. Line a baking sheet with a silicone baking mat or parchment paper.
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Measure out non-dairy milk in a liquid measuring cup. Whisk in apple cider vinegar. Set aside for 5 minutes to curdle. To a high-speed blender, add soaked dates and 3 tbsp of water. Blend until a smooth paste forms. Add a tbsp or two more of water if needed to help blend.
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To a small bowl, whisk together milk mixture, date paste, and vanilla until smooth. To a large bowl, combine flour, sugar, baking powder, orange zest, and salt. Cut chilled butter into small cubes. Using your hands or pastry cutter, cut the butter into the flour until they're pea-sized pieces. Pour in the wet mixture. Stir until the dough just starts to come together. Mix in the almonds, chocolate, and chopped dates until combined.
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Transfer the slightly shaggy dough onto a lightly floured surface. Press dough together and form into a 1.5" thick circle/mound (Make sure not to knead the dough too much. The less you do the more flaky and buttery it will be!). Cut into 8 wedges. Place on the prepared baking sheet. Brush tops with a bit of non-dairy milk and a sprinkle of sugar. Bake for 22-25 min. until golden brown. (Optional): Drizzle with icing.
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