Coconut flour is the secret to giving these gluten-free vegan scones the perfect texture. Dotted with raspberries, they're a yummy breakfast treat.
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 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.
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 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!
More Favorite Baking Recipes
If you love these vegan scones, try one of these yummy baking recipes next:
- Blueberry Scones
- Chocolate Chip Muffins
- Healthy Banana Muffins
- Pumpkin Muffins
- Blueberry Muffins
- Oatmeal Breakfast Cookies
- Healthy Banana Bread
- Or any of these 25 Super Fun Baking Recipes!
Gluten-Free Vegan Scones with Raspberries
- 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
- 1 cup powdered sugar
- 2 to 3 tablespoons almond milk
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- In a small bowl, stir together the powdered sugar and almond milk to make the glaze. Set aside.
- 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.
- 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.
- 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.
- 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.
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
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!
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.)
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!
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.
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?
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!!
I am hungry already. Loved the recipe and the idea. 🙂
Golden Rim
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!
thank you for your wonderful recipes and making the format so easy to print! Can’t wait to buy your cookbook –
These look delicious! Would love to have these as a nice brunch or dessert. Plus I love raspberry, so I’m all for this.
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
Awesome recipe to make easy peasy qeema! Looks so scrumptious! Can’t wait to try this!
I meant “scones”. Autocorrect error.
They look so good! yummy yummy!
Might try them with strawberries and without being GF, hope they looks just as good 🙂
What might be a good substitute for oat flour if one doesn’t eat grains?
Hi Robyn, I’m not sure how to make these grain-free, so sorry!
what about almond flour?
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!
Way late response but I used rice flour and they turned out great!
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
Did you use rice flour instead of the coconut flour, Alana? Thank you.
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!
Sooo beautiful! Scones for the win!
That is a lot of white sugar in the glaze -yikes. What can you substitute?
You can skip it, they’re plenty sweet without the glaze.
I did it with coconut milk and two tsp sugar..so nice
Just melt some coconut butter and drizzle that. I do it all the time now instead of bothering with a sugar glaze.
I had no idea that scones could be vegan, but these look delicious!
Kari
http://www.sweetteasweetie.com
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!
Coconut flour is so tricky to swap into recipes! I hope you like the scones 🙂
Yes coconut flour is very hard to use if I’d better to use almond flour
These look gorgeous and I love that they are GF!