Vegan Scones with Raspberries

Coconut flour is the secret to giving these gluten-free vegan scones the perfect texture. Dotted with raspberries, they're a yummy breakfast treat.

Vegan Scones

My sweet breakfast kick continues. For over a year, I was on a nonstop savory & spicy breakfast kick. Next came the carrot-ey baked goods, and now we’re onto these vegan scones. Or I should say, the royal “we” are on to these scones. Jack loves them too, but my dirty secret is that he only has one or two out of every batch because I hide the extras in the freezer – where I know he will never look (well, until he reads this).

Vegan scones recipe Raspberry Coconut Vegan Scones

Vegan Scones Ingredients

These little treats are vegan and gluten-free. Instead of butter and cream, they’re made with coconut oil and almond milk. To make them gluten-free, I use a combination of oat flour and coconut flour.

Lately, I’ve been getting a lot of comments asking for more (or, um, any) recipes with coconut flour. It’s a funny flour to work with. It’s never a 1:1 replacement in baking recipes because it absorbs so much more liquid than any other kind of flour. Luckily, I found it really helps the texture of these scones. They’re dense in that way that scones should be, but not dry in that way that scones often are.

I finish these vegan scones with baking powder to help them rise, a little sugar, and raspberries to dot them with juicy, sweet bites.

How to make vegan scones

These are lightly sweet on their own, but they’re extra delicious drizzled with an easy almond milk glaze. I know, I know – I’ve wrecked the healthy breakfast, but I highly recommend not skipping the glaze part.

Vegan Scones Recipe

Vegan Scones Serving Suggestions

This recipe makes 2 disks that slice into 6 small-ish scones each. And as I mentioned above, they freeze extremely well. Let them thaw at room temp or pop them in the microwave for no longer than about 10 seconds. They’re great for quick, on-the-go breakfasts on busy mornings.

Otherwise, add them to a big brunch spread with a frittata, breakfast casserole, or shakshuka for something savory. If you want more sweet options, try banana pancakes, French toast, or baked oatmeal with smoothies to drink!

Raspberry Vegan Scones

More Favorite Baking Recipes

If you love these vegan scones, try one of these yummy baking recipes next:

5.0 from 37 reviews

Gluten-Free Vegan Scones with Raspberries

Prep time
Cook time
Total time
These Raspberry Gluten-Free Vegan Scones are a delicious healthy breakfast or brunch treat. We love them drizzled in a powdered sugar glaze.
Recipe type: Breakfast, snack
Serves: 12
  • 3 cups gluten-free whole rolled oats (or 2 cups oat flour + ½ cup for dusting)*
  • ½ cup coconut flour
  • ¼ cup + 2 tablespoons cane sugar
  • 1 tablespoon baking powder
  • 1 teaspoon sea salt
  • ¼ cup + 2 tablespoons chilled coconut oil
  • 1 cup cold almond milk
  • ⅔ cup raspberries, sliced in half
Glaze (optional):
  1. Preheat the oven to 400°F and line a large baking sheet with parchment paper.
  2. In a small bowl, stir together the powdered sugar and almond milk to make the glaze. Set aside.
  3. Using a food processor or a blender, process the whole rolled oats into a fine flour and measure out 2 level cups. Reserve the remaining flour for dusting.
  4. In a large bowl, stir together the oat flour, coconut flour, sugar, baking powder, and salt. Cut in the chilled coconut oil using a pastry cutter or fork until the mixture resembles coarse crumbs. You can also use a food processor for this step, if you prefer. Add the cold almond milk and stir to incorporate.
  5. Turn the dough out onto a floured surface and knead gently several times, incorporating more flour if needed. Separate the dough into two halves. Working with one half at a time, pat the dough down and place ⅓ cup of the raspberries on one side of the dough. Fold the other side of the dough over the raspberries and press gently so that some raspberries show through. Shape the dough into a 1” thick round and slice into 6 triangles. Transfer the scones to the baking sheet. Repeat with the second half of dough.
  6. Bake for 12 to 15 minutes or until golden brown. Remove the scones from the oven and cool on the pan for 10 minutes before transferring to a wire rack to finish cooling. When they are completely cool, drizzle with the glaze and serve.
This one is best if you make the recipe following the exact instructions. If you swap flours, etc, I can't guarantee the results, thanks!




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  1. Jackie

    Can’t wait to try these! I bought a big bag of coconut flour but every vegan recipe I try with it totally flops. Yay scones!

    • Jeanine Donofrio

      Coconut flour is so tricky to swap into recipes! I hope you like the scones 🙂

    • Ellie

      Yes coconut flour is very hard to use if I’d better to use almond flour

  2. Nancy from

    That is a lot of white sugar in the glaze -yikes. What can you substitute?

    • Jeanine Donofrio

      You can skip it, they’re plenty sweet without the glaze.

      • Andrea

        I did it with coconut milk and two tsp nice

    • Bridget

      Just melt some coconut butter and drizzle that. I do it all the time now instead of bothering with a sugar glaze.

  3. Fernando @ Eating With Your Hands

    Sooo beautiful! Scones for the win!

  4. Libby from

    These are so PRETTY!! Why don’t I ever think about baking with raspberries? They’re so beautiful. I love the oat/ coconut flour combo as well. Very creative work around to lighten them up!

  5. Robyn

    What might be a good substitute for oat flour if one doesn’t eat grains?

    • Jeanine Donofrio

      Hi Robyn, I’m not sure how to make these grain-free, so sorry!

    • Nicole

      what about almond flour?

    • Kelly

      Hi Robyn! I realize this is like a year later, but mind over munch has an almond flour scone that you could try 🙂 Hope that helps!

    • Alana

      Way late response but I used rice flour and they turned out great!

      • SAB

        Did you use all rice flour or did that replace the 2 cups oat flour and you still added the
        1/2 cup coconut flour

      • Lily

        Did you use rice flour instead of the coconut flour, Alana? Thank you.

  6. They look so good! yummy yummy!
    Might try them with strawberries and without being GF, hope they looks just as good 🙂

  7. Awesome recipe to make easy peasy qeema! Looks so scrumptious! Can’t wait to try this!

  8. These scones are so pretty! I’ve tried baking with coconut flour many times but haven’t had any success. You’re right, it’s such a tricky flour! I might give it another try with these scones. They look so cozy and delicious! <3

  9. Jordan from

    These look delicious! Would love to have these as a nice brunch or dessert. Plus I love raspberry, so I’m all for this.

  10. Tanya Sage

    thank you for your wonderful recipes and making the format so easy to print! Can’t wait to buy your cookbook –

  11. Oh, the glaze on these scones just takes them over the edge- why have I never thought to make a vegan glaze with almond milk before!

  12. sherri

    I love how these look super dense and a bit crumbly. I’ve been debating if I should indulge my craving in making (devouring) some scones…my favorite! and there isn’t much control when I encounter these wonderful creations. I think this(recipe) might have pushed me over the edge. I even have all the ingredients! It was meant to be!!! Thanks – great pics!!

  13. Leslie

    i love baking scones and can’t wait to try this recipe. I always have trouble cutting the dough into triangles. What is this wonderful device to cut them that you used and is shown here? I’d like to buy one! Any tricks?

  14. Omg! I can’t wait to try this out! It looks so inviting and the ingredients are all so good, it’s impossible not to like the final result.

  15. Sarah Roberts

    Maybe this will help me use up my coconut flour! I pretty much hate trying to use it, but combining with oats seems like a good idea.

    One thing I’ve thought about when trying to make coconut flour work is whether different brands are different enough textured to make a big difference in results, since the flour is so finicky! What brand did you use? (I have Bob’s Red Mill.)

    • Jeanine Donofrio

      Hi Sarah, I used Bob’s Red Mill’s flour – I haven’t tried enough brands to know if one is better than another. The biggest thing is that it can’t be replaced in baking 1:1 because it doesn’t act like other flours. And it never works as the only flour in a recipe (at least as far as my experiments have gone), which is why I have a a much bigger oat flour to coconut flour ratio here. Hope you like the scones!

  16. I love making scones on Saturday morning. It’s such a great way to start the weekend. I always end up with way too many though, so definitely going to try freezing some next time!

  17. Laura from

    My mother got me a giant bag of coconut flour on a US Costco outing and I’ve been struggling to use it up. It’s such a funny ingredient to work with! I’m excited to try your base scone recipe with all kind of additions (ahem, chocolate). xo

  18. Ana Carolina

    Hi Jeanine!
    This recipe is so great!!! I’ve tried this weekend and is so delicious!!!
    One doubt, what coudl I use to substitute the coconut oil and flour? My sister is very allergic to coconut…

    • Jeanine Donofrio

      Hi Ana, I’m glad you liked it! You could use butter instead of coconut oil, and you could use extra oat flour instead of the coconut, but you will likely have to use more than the 1/2 cup since coconut flour absorbs more moisture. Basically, you will want to add enough oat flour until your dough is workable and not too too sticky. Hope that helps!

  19. Jona from

    Ohhh so tempting, want to make it soon, but I was wondering if I could substitute raspberries for strawberries.

    • Jeanine Donofrio

      Hi Jona, I didn’t try this with strawberries, so I can’t say for sure – but they might be too watery and add too much moisture to the dough. (The flour here is measured specifically for the water-factor in raspberries). Another fruit (say blueberries), would be easier to sub in.

      • Jona from

        Thanks Jeanine, I did find local raspberries and used them for the recipe, turned out amazing. Made them a couple of times by now, with just a couple of tweaks. Great recipe 🙂

  20. Nina

    Hi & Greetings from the UK.

    I have to avoid coconut oil,and butter. Do you think the recipe would work using another oil i.e., Rapeseed (canola) or light olive oil? Also I am now making my own unsweetened almond milk using a Vitamix blender will the consistency of this be similar/same to brand suggested? Many thanks.

    • Jeanine Donofrio

      Hi Nina!

      I haven’t tried this with other oils, but I think it’s really important to use chilled hardened coconut oil (or butter) because they’re both solid fats. This step is really important for the texture of the scones: “Cut in the chilled coconut oil using a pastry cutter or fork until the mixture resembles coarse crumbs,” and I it wouldn’t be possible to achieve this with oil that’s in a liquid form.

      I’m not sure what the consistency of your almond milk is, so it’s hard for me to say from here :). But homemade almond milk should work fine.

  21. Jen Jones from

    I’m so excited about this recipe. I’ve had a lot of success making gluten free cookies and muffins and quick breads, but gf scones have given me so much trouble and my family loves scones! I will be trying these very, very soon, may swap out the raspberries for blueberries. What do you think of adding in some slivered almonds?

  22. Vanessa L from

    I just made these and while the flavor is delicious, I had a few roadblocks. Chilling the coconut oil made a solid mass so hard, it was impossible to work with by hand. Bent my pastey cutters, evaded two knives- I had to squeeze each piece with my fingers so tight to just smooch them smaller. Food processor is a must. They needed about 10 extra min to cook and came out flatter and spread thin. Any ideas why? I followed all ingredients to a tee.

    • Jeanine Donofrio

      Hi Vanessa, you coconut oil shouldn’t be so hard that it’s difficult to work with – I suggest letting it melt a little until it’s a more workable consistency. Or use the food processor instead, just be sure to pulse only until coarse crumbs form. If they spread while baking it means that the dough got worked a little too much. Hope that helps!

  23. ML from

    I just made these–no raspberries, so I used peaches, and they were delicious! The texture is divine.
    However, I found that the taste of the baking powder was really strong and overpowering. Do you think they can be made with less–maybe 1 or 1.5 teaspoons?

    • Jeanine Donofrio

      Hi ML, they might not rise as much, but you could try using half (1.5 teaspoons). I didn’t taste baking powder, but maybe one brand is stronger than another…

  24. Émilie

    I made them with blackberries instead because that was i had and it was still DELICIOUS. I had to restrain myself to make another batch instantly.

    • Jeanine Donofrio

      Yay, I’m so glad! Thank you for sharing..

  25. Karen

    I am trying to avoid cane sugar. is there another substitute like Stevia I can use instead? I am dying to make these scones

    • Jeanine Donofrio

      Hi Karen, I’ve never baked with stevia, but I’ve heard that it’s not a 1:1 swap. For this recipe, I recommend following it exactly so that the texture will work out. A few other recent recipes use maple syrup instead of cane sugar, you might want to check those out! (the carrot breakfast cookies, the no-bake bites). Hope that helps!

  26. abbie

    Delicious… and texture is amazing! I did sub coconut sugar for cane sugar & canned coconut milk for almond milk. Thanks for recipe!

  27. Sarah from

    Oh my gosh! These are delicious! I have been looking for more gluten-free recipes, especially with coconut flour because I have so much of it, and this recipe is FANTASTIC! I added some chia seeds for more protein and some chunks of dark chocolate instead of the glaze and I was not disappointed. Thank you for this recipe, it will be added to my regular rotation.

  28. Deanna from

    These were really really good and my 12 an 15 year old LOVED them. I used blueberry and sour cherry from our tree and yum! I am going on a trip to the Okanagan and plan on using this recipe with some fresh picked fruit and I want to try raspberry next. I omit the glaze and used a bit of margarine instead- but make sure your scone is warm so it melts

  29. Sara

    These are delicious!!! We’re not as pretty as yours but tasted amazing. I have a lot of food allergies and often find it hard to recreate treats without allergens. This was an exception. Tasted better than mainstream scones for sure! I added a decent amount of almond extract, ground flax, and chopped almonds. I also used a frozen berry medley instead of just raspberries because it’s what I had. I put toasted coconut flakes on top and it was a nice touch. Thanks for the great recipe!

  30. Sarah

    Do you have any suggestions for what to serve these with? Can’t wait to try them. Thanks!

  31. Lori

    Can another type of milk be substituted for almond milk? If so, do you suggest a specific milk?

  32. Sisley from

    These sound delicious! Just wondering, what recipe plugin do you use? I really love yours and am unhappy with mine at the moment 🙂 thanks!

    • Jeanine Donofrio

      HI Sisley, it’s Easy Recipe

  33. Kathryn63

    I was so excited to find a recipe that is gluten-free, egg free, dairy-free, and nut free that everyone in the family can enjoy. In place of the berries I used a chopped apple, plus I added 1/2 tablespoon of cinnamon to the dry ingredients. I also used xylitol in place of the sugar. This was delicious! Thanks so much for this recipe.

    • Jeanine Donofrio

      I’m so happy you enjoyed them!

  34. Raj

    Hi, I just made these and they turned out so yummy! It’s so nice to be able to eat wheat-less scones! I’ve so missed scones, so thanks for sharing your recipe! Anyway, I was wondering, what is the best way to store these and how long will they last, if you’re not freezing them?

    • Jeanine Donofrio

      Yay, I’m so glad you enjoyed these! Store them in an air tight container – they should last about 4 days – although I like to freeze them after the first day and just heat one up as needed.

  35. Angelaerin

    These are delicious! I added 1/2 teaspoon lemon extract and the zest of one lemon. Also used coconut milk instead of almond milk. Used frozen raspberries. So good! My husband loved them and he’s not gluten free or vegan. Thanks for the recipe!

    • Jeanine Donofrio

      Hi Angelaerin, I’m so glad you and your husband loved them!

  36. Monica

    I just made these using blueberries instead of raspberries, subbing in coconut milk and then coconut sugar in place of the cane. No glaze. YUM. This will be a new go-to recipe. I’m gluten free, dairy free, and needing to stay away from processed flours and sugars. But I LOVE my baked goods. So glad to have a yummy scone again! I think it would be really yummy with the lemon added in when using blueberries or to sprinkle some coconut sugar on top before baking.

    • Jeanine Donofrio

      Hi Monica – I’m so happy you loved the recipe!! Agreed, about the lemon!

  37. Jen

    Sooooo happy with these. I’m home sick and craving scones. I didn’t have any berries so I added 1 tsp vanilla and cinnamon, and a little nutmeg and cardamom. Delicious! Loved the texture. My coconut oil was very solid ( I had it in the fridge overnight) so I used a box grater until it got warmer then used forks…it was fine. This is a wonderful recipe Jeanine…I can’t wait to try it with raspberries! Right now, I’m going for a second scone while they’re still warm. Thanks so much for giving me delectable gf scones!

    • Jeanine Donofrio

      Hi Jen! Yay, I’m so glad you loved these! That’s a great tip about using a box grater for the coconut oil – thanks!!

  38. Magda

    THESE ARE AMAZING! I am so so happy. They turned out perfect, although I had to bake them about 5 minutes longer. I added cranberries instead and 1 tablespoon of flax and about 1/2 tablespoon more coconut oil as it wasn’t binding. A staple! Perfect texture.

    • Jeanine Donofrio

      I’m so glad you loved the scones! Thank you for sharing!

  39. Hen

    Swapping to oat flour and swapping the coconut flour with ground flax seed worked really well. Good luck to everybody making this!

    • Hen

      Oh also I swapped regular sugar with coconut sugar and it was perfect.

      • Jeanine Donofrio

        I’m so glad you liked them! Thank you for sharing your modifications!

      • Lisa H.

        Did you still use the same amount of coconut sugar then?

        • Jeanine Donofrio

          yep, I’d use the same amount.

          • Hen

            Yes! I did use the same amount. 🙂

  40. Momma Myers

    Absolutely fantastic!
    I made these for a friend’s 50th Birthday Tea, out of all the attendees she is the only one who follows a gluten-free, vegan diet so everyone was highly suspicious of this dish. It ended up being the superstar of the meal. Sharing the recipe with everyone in a few minutes, as they requested.

    • Jeanine Donofrio

      I’m SO SO happy to hear that! So glad everyone enjoyed the recipe 🙂

  41. Sarah

    Hi! I have made these a few times and have loved the results! Is there any way to sub out the coconut flour though?

    • Jeanine Donofrio

      Hi Sarah, I think regular AP flour could work, but it would likely require a higher amount (the coconut flour absorbs tons more moisture than any other flour which is why we ended up adding it here). Let me know what flours you usually keep on hand and I can let you know next time I make these 🙂

      • Sarah

        I am trying to keep them gluten-free, so that definitely complicates things haha. Would something like arrowroot or cornstarch work if I upped the oat flour a bit?

        • Haley

          Hey Sarah! I tried using almond flour instead. Did have to add a bit more oat flour when I went to knead (maybe 1/4 cup?) to make it less sticky, but they turned out awesome! A bit more soft and muffin-y than scone-like, but so so good.

  42. Lisa H.

    Can I use coconut sugar instead of cane sugar?

  43. Anne

    I absolutely love this recipe. I have made it 3 times now and have been extremely satisfied every time. I tried it the last time grinding the gluten free oats in my Vitamix to make the flour. They were very, very moist but not soggy. Amazing! (I did omit the fruit so they were a plain scone this way, not a fruit scone.) Thank you for sharing this recipe!!!

  44. Nona

    I was only able to make 6 out of this recipe? Is that right

    • Jeanine Donofrio

      Hi Nona, if you separate the dough into 2 halves, you will get 12 small scones. If you got 6, they’re just larger than mine – I hope they baked off alright?

  45. Asadah

    These are so great! Gave some to my non-vegan family, and they all loved it! This a must-try!!

    • Jeanine Donofrio

      I’m so glad you all loved the scones!

  46. Natascha

    Can I sub almond milk for coconut milk?

    • Jeanine Donofrio

      they would be more dry because the canned coconut milk contains more fat than regular almond milk.

  47. Deb6

    These are delicious! Any idea of the nutritional information?

  48. Karyn

    Yum scoffing these as I type!
    Should they be kept in the fridge?
    I did some substitutes with what I had on hand and i think it worked grea.
    I subbed the coconut oil for coconut shortening and used cocoquench milk instead of almond milk and used golden caster (cane) sugar.
    Also, I made a glaze with melted coconut butter, vanilla bean paste and honey, which tasted a bit like white chocolate.
    These were delish 🙂

    • Jeanine Donofrio

      I’m glad you loved them! You can store them at room temp for a few days. They also freeze well.

  49. Lilith

    These scones are so easy and delicious! I whipped up a batch and had them with honey. Awesome and nutty!! I even omitted the sugar, salt, and raspberries and they still tasted amazing. I’ll definitely make these again! Mine took a little longer to bake, but that’s probably just the quirks of our oven.

  50. Sarah

    Oh, my, God. These scones are SO SO good. I’ve been having a major scone craving but couldn’t find a recipe that accommodated all my dietary needs (vegan, gluten free, no rice or potato starches). This blend turned out to be amazing!! I did have to do a few subs: I used Melt vegan butter instead of coconut oil, soy milk in place of almond, and frozen blueberries instead of raspberries. I also added some lemon zest and didn’t add the extra 2 TBSP of cane sugar (preference)! Insanely good scone– you can really have the same sort of mouth-feel of regular scones and the pockets of fat inside too. I can’t recommend them enough! My non-V/GF family can’t stop eating them too. 🙂

    • Jeanine Donofrio

      Hi Sarah, I’m so glad you loved the scones!!

  51. Tracey

    This was first attempt at a vegan dessert and I must confess I had low expectations. Turns out these are great scones! Also I enjoyed making my own oat flour. Although I love raspberries they do make the center of the scone a little wetter than I would like. Will try making with no fruit and with something like dried currants for a variation.

  52. Tracey

    I posted my comment without rating the recipe. It deserves a full five stars!

  53. Tricia

    I made these twice now. Excellent easy recipe. Wanted one with no eggs since we all should in and not supposed to grocery shop.

    Even made them non GF for husband and son. There third time I think I will chill the dough before forming. I used cranberries since I didn’t have any fresh fruit. And put a touch of lemon curd on the top when they came out if the oven. Also added a couple tbs chia seeds.

    This got me baking again! T

  54. Lauren

    Hi Jeanine! I have made these scones before and absolutely love them. Given the whole quarantine situation, I don’t have as easy access to fresh fruit right now and wondering if you have tried to make these with frozen fruit. I’m not sure if they’d make the center too wet but wanted to see if you had any tips. Thanks!

    • Jeanine Donofrio

      Hi Lauren, I haven’t made them with frozen fruit. I’d say let them thaw on a paper towel to soak up the extra moisture. Or if raspberries are too wet, blueberries might work better. Let me know how it goes!

  55. Shannon

    These were amazing! Couldn’t quite get my raspberries to peel through the top tho…more of a raspberry filling. They also freeze and reheating in the toaster oven works beautifully. Thanks for the great recipe!

    • Jeanine Donofrio

      Hi Shannon, I’m so glad you loved them!

  56. Haley

    Jeanine, I know you said not to make substitutions, BUT I tried swapping out the coconut flour for almond flour (because that’s what I had on-hand) and these turned out beautifully! Did have to add a bit more oat flour than called for when kneading to make it less sticky. These turned out soft, and cakey in the best way! I’ve been baking up a storm in this quarantine and the boyfriend says this is the best thing I’ve baked 🙂 Thanks for the awesome recipe, can’t wait to give it a try with other fruits!

    • Jeanine Donofrio

      Hi Haley, haha, I’m so happy to hear that those subs worked well 🙂 And I’m so glad you both loved them!!

  57. Laura Wing

    Each brand of coconut flour reacts very differently compared to the next one. What brand do you prefer that gives you amazing results every time?

    • Jeanine Donofrio

      Hi Laura, I used Bob’s Red Mill coconut flour in these.

  58. Solveig

    Made them for my mom’s b-day! Very good & easy! I would definitely make them again!

  59. Khyati

    Do you suggest I can try this with cherries? It’s very difficult to find raspberries where I live !

    • Jeanine Donofrio

      It should work just fine with cherries.

  60. Mariam

    I have made this recipe about 5 times this month. I’ve served it to 7 omnivores, who don’t need to eat a GF diet.

    They all loved it as much as I do!

    I tend to put a tad more salt, 1.5 – 2x the fruit (blueberries and rhubarb are also delicious) and a splash of good vanilla. I also use Earth Balance instead of coconut oil.

    This is my absolute fav vegan GF baked recipe and I’m sending you all my gratitude for it.

  61. Courtney A

    These scones are amazing!! I have been craving scones for years but haven’t had any since I stopped eating process food and basically all the major food allergens. Thank you SO much for this recipe!
    I used frozen blueberries, added vanilla and a tad extra almond milk the second time around (my oven might just be off because they were slightly dryer than I like the first time) but the second time they were PERFECT! Gonna try more variations of flavours asap. 🙂

  62. Michelle

    I’ve just made these today and they were WONDERFUL! Even without the glaze! I found I needed quite a bit more oatflour but I usually use grams when I bake so I probably just screwed up when I was measuring it out. Such a great way to use up coconut flour (everything else I’ve tried ends up dense and gross). Thank you!!!

    • Jeanine Donofrio

      I’m so glad you loved them! I agree, coconut flour is a hard ingredients to use.

  63. K

    Hi, what can I sub for the oats? I am allergic.

    • Jeanine Donofrio

      Regular flour might work instead of the oat flour (the coconut flour should also be replaced in that case because it’s there to work with the oat flour), but I haven’t tested it this way, so I’m not sure it’ll work without other adjustments to the recipe.

  64. Emma

    These are amazing! The best GF scone recipe I’ve ever tried. I used frozen blueberries instead of raspberries, added cinnamon to the glaze & cut mine into circles with a biscuit cutter. They turned out fantastic. The most success I’ve ever had using coconut flour!

  65. Jacqueline

    These look and taste amazing. I substituted raspberries for blueberries with great success. Sweet enough without the glaze but kids love the glaze.

    Five stars! Don’t substitute flours.

  66. Susana

    Lovely recipe! The scones turned out amazing. I will make this recipe again in the future

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.