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.
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.
Hi Monica – I’m so happy you loved the recipe!! Agreed, about the lemon!
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!
Hi Angelaerin, I’m so glad you and your husband loved them!
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?
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.
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.
I’m so happy you enjoyed them!
These sound delicious! Just wondering, what recipe plugin do you use? I really love yours and am unhappy with mine at the moment 🙂 thanks!
HI Sisley, it’s Easy Recipe
Can another type of milk be substituted for almond milk? If so, do you suggest a specific milk?
Do you have any suggestions for what to serve these with? Can’t wait to try them. Thanks!
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!
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
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.
Delicious… and texture is amazing! I did sub coconut sugar for cane sugar & canned coconut milk for almond milk. Thanks for recipe!
I am trying to avoid cane sugar. is there another substitute like Stevia I can use instead? I am dying to make these scones
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!
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.
Yay, I’m so glad! Thank you for sharing..
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?
Thanks!
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…
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.
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!
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?
http://www.sweetgreenkitchen.com
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.
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.
Ohhh so tempting, want to make it soon, but I was wondering if I could substitute raspberries for strawberries.
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.
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 🙂
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…
Thanks!
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!
Wow, these look really awesome and probably nice too.