These Oatmeal Date Scones are a vegan-friendly, easy-to-make, perfect morning or mid-afternoon snack. They are flakey, buttery, and delicious with hints of sweetness and the perfect moist crumb. Fail-proof and omnivore approved!
Disclosure: This post may contain affiliate links.
This post was sponsored by Bob's Red Mill. All thoughts and opinions are mine.
For years I worked in bakeries. My favorite bakery of all was a small mom-and-pop shop in Michigan. The bakery sold all sorts of delicious and decadent treats and one of the most popular items on the menu was the oatmeal date scones. Sadly, they weren’t vegan and so I never had the chance to see what all the hype was about.
Until now.
Today I have veganized this popular date scone recipe by making some simple adjustments. The results? The vegan pastry of your dreams!
These vegan scones are perfectly flakey, melt-in-your-mouth buttery, and simply delicious! Bite into one and you will get hints of sweetness alongside moist crumb, hearty oats, and that signature golden crust.
Best of all? This vegan scone recipe is nearly fail-proof! With no difficult techniques or hard-to-find ingredients, you can be treating yourself to this classic pastry in under an hour!
Table of Contents show
Recommended Ingredients & Equipment
These simple vegan oatmeal scones require 11 ingredients - most of which I’d bet you already have on hand - and all of which can be easily found at your local grocery store.
Here is everything you’ll need.
Ingredients & Substitutions
- Rolled Oats- Bob’s Red Mill is my go-to brand of rolled oats and the only one I recommend. They offer a great selection of non-GMO whole grains to support healthy lifestyles for all. Read all about why I love Bob’s Red Mill below.
- All-Purpose Flour – I also reccommend Bob’s Red Mill all-purpose flour. It is organic, unbleached, and high quality.
- Granulated Sugar – Check out my guide to vegan sugars and sugar alternatives. For a healthier alternative, I suggest coconut sugar.
- Vegan Butter – Look for a high-quality non-hydrogenated vegan butter. I recommend either Earth Balance or Miyoko’s.
- Dates - Use Medjool dates which are sweeter and softer.
- Chickpea Flour - This is used as an egg replacer. Because of its high protein content, chickpea flour gives the scones structure without being too crumbly. It is also flavorless, meaning it won’t affect the taste of the scones itself (unlike some other vegan egg replacers).
- Soy Milk - I recommend soy milk because it curdles the best. Almond milk will often curdle but not as well. This may affect the overall texture of the scones.
- Apple Cider Vinegar - This is my vinegar of choice when making vegan buttermilk (vinegar + soymilk) but white vinegar, white wine vinegar, and lemon juice are great alternatives.
Why I Recommend Bob's Red Mill
Bob’s Red Mill is a 100% employee-owned company, one of only 8,000 companies in the US to achieve this spectacular feat. If that weren’t enough to celebrate, they also have one of the largest lines of organic whole grain foods in the country.
For over three decades, the company has been committed to providing people everywhere with the best quality, whole grain foods available. All of their products are certified Kosher and made with ingredients grown from non-GMO seeds. Their minimally processed foods are about as close to nature as you can get, and they package everything in clear bags so you can see the quality of their products for yourself!
Not only are whole grains packed with nutrition, but they also taste delicious. These oats are the best on the market, and they’re certified gluten-free!
Find Bob’s Red Mill at your local grocery store to see why I’m such a huge fan of their fabulous product line.
Recommended Equipment
You will need a baking sheet, with a silicone baking mat, mixing bowls, a pastry cutter, an 8″ cake pan, and basic kitchen utensils. (<<affiliate links)
Step-by-Step Instructions
Step One – Make the Buttermilk & Chickpea Egg
To begin, make your vegan “buttermilk”. In a small bowl combine the soy milk and apple cider vinegar. Whisk together and set aside to let it curdle.
Pro Tip: I recommend soy milk because it curdles the best. Other readers have had success with almond milk, oat milk, and hemp milk. Getting a good curdle helps give these scones their flaky texture.
Whisk together the chickpea flour with three tablespoons of water until you have a thick gooey paste. Make sure the chickpea mixture is evenly hydrated throughout.
Pro Tip: For best results, mix together your chickpea egg in a small mason jar. Tightly fasten the lid and shake it by hand until you have a smooth egg-like consistency. Alternatively, you can use a small blender.
Step Two - Make the Dough
In a large bowl combine oats, flour, sugar, baking powder, baking soda, and salt. Cut in small chunks of chilled butter and mix with hands or pastry cutter until small crumbs have formed.
Stir in the date pieces.
Combine the flax egg with soy milk mixture and add them to the dry ingredients Stir until just combined. You may need to use your hands to fully incorporate the wet and dry ingredients. Be careful not to overmix or your dough will lose its flakiness.
Step Three – Shape and Bake
Use some additional flour to dust the bottom of an 8-inch cake pan. Press the dough evenly into the pan to shape the scones. Flip the flattened dough onto a floured countertop and cut it into 8 equal pieces.
Place the scones on a parchment-lined cookie sheet and brush the tops with extra non-dairy milk and top with additional oats.
Pro Tip: Place the scones in the freezer for at least 20 minutes prior to baking. This firms up the scones and prevents them from spreading in the oven.
Once the scones are chilled, place them in the oven and bake for 20 to 25 minutes. Remove them from the oven when they are golden brown and sound hollow when tapped.
Serving And Storing
Serving - Serve these scones immediately with some vegan butter and a Chai Tea Latte.
Storing - Store leftover scones in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months.
Tips And Tricks
- Don’t over mix the batter. This can cause the scones to become dense and lose its flakiness.
- Use chilled vegan butter. This prevents the butter from melting too much in the oven, providing the scones their signature flakiness.
- Press the scone dough into an 8″ cake pan to ensure a perfect circle. More importantly, this step allows you to press the dough together so that it holds better in the oven.
- Chill scones in the freezer for at least 20 minutes before baking to allow scones to keep their shape in the oven.
Frequently Asked Questions
Can regular flour be swapped for chickpea flour?
Unfortunately, no. Chickpea flour is uniquely dense in protein and works as an egg replacer in a way that all-purpose flour cannot. You should be able to find chickpea flour at your grocery store. Or you can pick some up online at Bob's Red Mill.
Do I have to use dates?
Nope! While I love the combination of dates and oats, feel free to swap them for raisins, pumpkin seeds, chocolate chips, or omit them altogether.
Can I make this recipe in advance?
If you want to make this recipe in advance, you can store unbaked scones in the freezer for up to 2 months. Place them on a parchment-lined baking sheet and let them freeze all the way through. Once they are frozen, transfer them to a large Ziplock bag. When ready to bake, you can bake them straight from the freezer following the instructions below. They may need a few extra minutes in the oven since they will be frozen.
Can I make these scones gluten free?
Yes. I have had a lot of luck with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. In fact, when it comes to gluten-free baking, this is the only 1:1 flour I recommend.
More Vegan Scone Recipes
- Oatmeal Date Scones
- Cranberry Orange Scones
- Chocolate Chip Walnut Scones
- Lemon Blueberry Scones
Make sure to check out all of my vegan pastry recipes for more inspiration.
Oatmeal Date Scones
These Date Oatmeal Scones are an easy-to-make, perfect morning or mid-afternoon snack. They are flakey, buttery, and deliciouswith hints of sweetness and the moist perfect crumb.
4.75 from 4 votes
Print Pin Rate
Prep Time: 10 minutes minutes
Cook Time: 25 minutes minutes
Freeze Time: 20 minutes minutes
Total Time: 55 minutes minutes
Servings: 8 scones
Calories: 295kcal
Author: Sarah McMinn
Ingredients
Scones
- ½ cup soy milk
- ½ tsp. apple cider vinegar
- 1 cup Bob's Red Mill Old Fashioned Rolled Oats
- 1 ½ cup Bob's Red Mill All-Purpose Flour, plus more for dusting
- ¼ cup + 2 tbsp. granulated sugar
- 2 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- ½ cup + 2 tbsp. vegan butter, chilled
- ¾ cup dates, finely chopped
- 1 chickpea flour egg*
US Customary - Metric
Instructions
Preheat the oven to 375F. Line a baking sheet with parchment paper orsilicone baking matand set aside.
In a small bowl mix together soy milk and apple cider vinegar and let sit for 10 minutes to allow it to curdle.
Meanwhile, make the chickpea flour "egg". To do this, combine 1 tablespoon chickpea flour with 3 tablespoons of water. Whisk together until the flour is evenly hydrated and you have a thick but pourable paste. Set aside.
In a medium-size bowl combine flour, sugar, baking powder, baking soda, and salt. Cut butter into small pieces and add it to the dry ingredients. Mix in with apastry cutteror your fingers until a fine crumb has formed. Fold in the dates.
Whisk together the chickpea flour egg with the curdled soy milk and add it to the dry ingredients Stir until just combined. You may need to use your hands to ensure the batter is evenly mixed.
Flour the bottom of an8" cake panand press the dough evenly into the pan to shape. Flip onto a floured surface and cut into 8 equal pieces. Place scones on the prepared baking sheet. Place in the freezer for 30 minutes to harden before baking. This ensures the scones keep their shape in the oven.
Before baking brush the tops with additional tops with soy milk and sprinkle with extra oats. Bake for 25 minutes, until golden brown. Remove scones from the oven, let cool for 10 minutes before serving.
Notes
Serving and Storing –Serve these scones immediately with some vegan butter and aChai Tea Latte. Store leftover scones in an airtight container at room temperature for up to 5 days.
Make in Advance: If you want to make this recipe in advance, you can store unbaked scones in the freezer for up to 2 months. Place them on a parchment-lined baking sheet and let them freeze all the way through. Once they are frozen, transfer them to a large Ziplock bag. When ready to bake, you can bake them straight from the freezer following the instructions below. They may need a few extra minutes in the oven since they will be frozen.
Recipe Tips
- Don’t over mix the batter.This can cause thescones to become dense and lose it’s flakiness.
- Use chilled vegan butterthat is not at room temperature when mixing the batter. This prevents the butter from melting too much in the oven, providing the scones their signature flakiness.
- Chill scones in the freezer for at least 20 minutes before baking to allow scones to keep their shape in the oven.
Variations - Don't like dates? Feel free to swap them for equal parts raisins, pumpkin seeds, chocolate chips, or omit them all together.
Nutrition
Calories: 295kcal | Carbohydrates: 44g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Sodium: 328mg | Potassium: 345mg | Fiber: 4g | Sugar: 15g | Vitamin A: 600IU | Vitamin C: 1.1mg | Calcium: 95mg | Iron: 1.9mg
If you give this recipe recipe a try, snap a photo and share it on Instagram. Make sure to tag @mydarlingvegan so I can see your creations!
