Wholesome Indulgence with a Citrus Twist

These golden, fruit-filled scones offer a beautiful balance of natural sweetness and bright citrus flavour, making them the perfect guilt-free treat for breakfast, brunch, or an afternoon pick-me-up. Crafted with wholemeal flour, they’re rich in fibre, helping to support healthy digestion and sustained energy release throughout the day.

The addition of baking powder ensures a light, tender crumb without the need for eggs, while unsweetened apple sauce perfectly binds the dough and keeps it moist, cutting out the need for refined fats. Freshly squeezed orange juice and fragrant zest infuse each bite with sunny, uplifting aroma, delivering a natural boost of vitamin C to support your immune system.

We use soy milk for a creamy texture that’s entirely dairy-free, and naturally sweet diced dates not only add chewiness and caramel-like richness but also supply essential minerals like potassium and magnesium. A hint of cinnamon ties the flavours together while offering antioxidant properties and gentle blood sugar support.

Topped with a delicate lemon & rice syrup glaze, these plant-based scones deliver a touch of tangy shine without refined sugar, making them a smarter indulgence for the health-conscious.

High in fibre, free from animal products, and naturally sweetened, these scones prove that wholesome eating can be just as satisfying as it is nourishing.

Perfect for:

• A post-workout energy boost
• Sharing at gatherings or plant-based high teas

Date and Orange Scones with Lemon & Rice Syrup glaze

Catherine Barclay

Soft, crumbly, and naturally sweet, these plant-based scones combine juicy dates with zesty orange for a delightful balance of flavours. Perfect for breakfast, brunch, or an afternoon treat, they’re dairy-free, egg-free, and bursting with wholesome goodness.

Print Recipe Pin Recipe

Course Dessert

Cuisine British

Servings 8 servings

Ingredients

  

1x2x3x

• 3 cups wholemeal flour
• 4 tsp baking powder
• ½ cup apple sauce
• 1 orange juice and zest
• 1 cup plant-based milk we used soy
• 1½ cups dates diced
• 1 tsp cinnamon

Lemon & Rice Syrup Glaze

• 1 tbsp lemon juice
• 1 tbso rice syrup

Instructions

 

• Preheat oven to 220℃ (430℉)
• Finely grate the zest of the orange leaving a small amount that can be hand chopped finely for the top of the scones before baking.
• In a large bowl, gently combine all ingredients.
• On a board, knead the dough, folding it over around four times to ensure all is combined.
• Move dough to a lined baking tray, shape the dough into a circle. using a sharp knife gently press into the dough to cut pizza wedges.
• Bake for 12 minutes or until golden.
• While it is baking, in a jug mix the lemon and rice syrup till combined. Set aside
• Transfer scones to a rack to cool, using a basting brush baste the glaze over the top of the scones while they are still warm.

Keyword plant-based, scone, vegan, wfpb

Tried this recipe?Let us know how it was!