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 38 reviews

Gluten-Free Vegan Scones with Raspberries

 
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These Raspberry Gluten-Free Vegan Scones are a delicious healthy breakfast or brunch treat. We love them drizzled in a powdered sugar glaze.
Author:
Recipe type: Breakfast, snack
Serves: 12
Ingredients
  • 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):
Instructions
  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.
Notes
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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121 comments

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Rate this recipe (after making it):  

  1. Monika
    08.17.2021

    I’m making this for a camping trip and wondering how long they last either at room temp or in the fridge! So excited to try this recipe. I’m just trying to figure out how much ahead of time I can prep!

    • Jeanine Donofrio
      08.17.2021

      Hi Monika, they’ll be good for 2-3 days at room temp, I usually like to freeze them after that.

  2. Susana
    03.25.2021

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

  3. Jacqueline
    12.12.2020

    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.

  4. Emma
    09.18.2020

    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!

  5. K
    09.12.2020

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

    • Jeanine Donofrio
      09.12.2020

      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.

  6. Michelle
    08.28.2020

    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
      08.30.2020

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

  7. Courtney A
    07.26.2020

    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. 🙂

  8. Mariam
    07.12.2020

    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.

  9. Khyati
    06.24.2020

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

    • Jeanine Donofrio
      06.24.2020

      It should work just fine with cherries.

  10. Solveig
    05.26.2020

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

  11. Laura Wing
    05.21.2020

    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
      05.21.2020

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

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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.