For baking I like to use Deglet Noor dates, rather than Medjools, both because they are not as sweet and because they hold their shape better when cut and baked. Obviously, any kind of date will work for this.
To make the dough I cut together a half cup of the coconut oil with 2 cups of flour, a pinch of salt, two teaspoons of baking soda, a teaspoon of vanilla extract, and a third cup of brown sugar. You want this to look like course meal:
Next I blended in two-thirds of a cup of almond milk (coconut milk would make that flavor even stronger, if you like), plus a cup of the chopped dates. This will make a crumbly dough, so don’t expect it to fully pull together. I gathered the dough into a ball and then turned it out onto a pizza pan that I had lightly sprayed with cooking spray, just to be safe. Press the dough into a round that is about two inches thick, then use a knife to score it into eight wedges:
I baked this at 400 degrees for around 30 minutes–look for browned edges and a top that feels firm.
Remove and cool for a few minutes before placing the wedges on a rack to glaze. I used a cooling rack placed over wax paper to catch the drips, as shown at the top. The glaze is very simple but adds a ton of flavor from the vanilla bean. If you don’t want to splurge on a bean you can just add in a little extract instead, but you will be missing out. I cut the end off of a vanilla bean, used a knife to split it in half, and scraped out the seeds:
Your hands will smell so delicious after this! Stir the vanilla seed and pulp into a two tablespoons of almond or coconut milk, and then stir in a cup of powdered sugar, or enough to get a smooth, pourable glaze.
Drizzle over the scones and let the glaze harden a bit before devouring. These are so delicious, and even if you have no desire to do vegan baking they are well worth your time. They are flaky, crispy, and tender, with a lot of flavor. I think you will enjoy.
Thanks for reading,