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Healthy Whole Grain Scones

Whole Grain Scones with Coconut Walnuts and Dates

If you can't find teff flour, feel free to substitute another mild-tasting whole grain flour or up the amount of whole wheat flour to 1 1/2 cups. These are best served while still warm, preferably with apricot, sour cherry, raspberry, or another tangy jam.
Course Breakfast
Prep Time 22 minutes
Cook Time 30 minutes
Total Time 52 minutes
Servings 10 scones
Calories 290 kcal


  • 1/2 cup teff flour or buckwheat flour
  • 1 cup whole wheat flour
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup firmly packed brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground cardamom
  • 1/2 cup cold butter, cut into small cubes
  • 1/2 cup buttermilk
  • 1/2 cup chopped pitted dates (about 7 Medjool dates)
  • 1/2 cup chopped walnuts or pecans


  1. Preheat oven to 375 degrees. Cover two baking sheets with a Silpat or parchment paper.
  2. Into a large bowl, measure the teff (or buckwheat) flour, whole wheat flour, coconut, brown sugar, baking powder, baking soda, salt, and cardamom. Blend the ingredients well with a fork. 

  3. Add the cubes of butter to the bowl and toss to coat with the flour mixture. Use your fingers or a pastry cutter to break the butter into the flour until it is in tiny, pea-size pieces evenly distributed into the flour mixture (sort of like coarse, wet sand). 

  4. Drizzle the buttermilk over the dough and gently stir with a fork just until the ingredients are mixed. Don't over mix or the scones will be tough. Add the dates and walnuts and stir just until combined. 

  5. Spread a little flour over a cutting board and invert the scone dough on top. Gently pat the dough together into a round so it is about 8 inches in diameter. Use a large knife to cut it into 10 triangles. Transfer to the 2 baking sheets using a spatula.

  6. Bake until the scones are deeply browned and cooked through, about 22 minutes.

  7. Remove and enjoy while still warm with your favorite jam.