Orange, Pecan & Date Gluten-Free Scones

By the musician who cooks
June 10, 2011
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Author Notes: I adapted this recipe using a favorite scone recipe from Annie Somerville's cookbook Field of Greens. The flour mix is a formula from the cookbook GEMS of Gluten-Free Baking by Wendy Turnbull. The GEMS formula can be customized using different gluten-free flours depending on what flavors you're going for in a recipe. I like this flour mix because it is entirely whole-grain and creates a really nice texture and flavor for the scones.the musician who cooks

Serves: 8 scones

  • zest of 1 orange
  • 1/4 cup fresh orange juice
  • 1/2 cup Medjool dates, pitted and chopped
  • 3 cups GEMS flour mix (2-3/4 c. brown rice flour, 2/3 c. sweet white sorghum flour, 1/3 c. buckwheat flour, 3 Tbsp. millet flour)
  • 1-1/2 teaspoons guar gum powder
  • 1/4 cup honey
  • 2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons neutral-flavored oil
  • 2/3 cup unsweetened almond milk
  • 1/4 cup pecans, coarsely chopped
  • 1/4 cup additional unsweetened almond milk
  • 2 large baking sheets, stacked together
  • 1 sheet parchment paper
  1. Preheat the oven to 350ºF.
  2. Mix chopped dates with orange juice in a small bowl, separating the dates in the juice; let soak.
  3. Mix dry ingredients together in a large bowl.
  4. Mix oil and honey in a separate bowl, add orange zest to almond milk, then add to oil/honey mix, and whisk to blend well.
  5. Add wet ingredients to dry ingredients, and stir just until ingredients come together in a ball.
  6. Lightly flour surface with a little GEMS flour, turn dough out of the bowl, and gently form into an 8-inch round.
  7. Brush round with almond milk, and sprinkle with chopped pecans.
  8. Cut round into 8 wedges, and brush cut sides with almond milk.
  9. Place wedges about 1 inch apart on a parchment lined doubled baking sheet to prevent bottoms of scones from burning.
  10. Bake until scones are lightly browned, about 20 minutes.

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