Date and Orange Scones with Lemon & Rice Syrup glaze
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.
Ingredients
- 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.
Tried this recipe?Let us know how it was!