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 41 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!




Leave a comment:

Your email address will not be published. Required fields are marked *

Rate this recipe (after making it):  

  1. 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!!

  2. 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!

  3. 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!

  4. 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

  5. Tracey

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

  6. 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.

  7. 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!!

  8. 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.

  9. 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.

  10. Deb6

    These are delicious! Any idea of the nutritional information?

  11. 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.

  12. 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!

  13. 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?

  14. 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!!!

  15. Lisa H.

    Can I use coconut sugar instead of cane sugar?

  16. 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.

  17. 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 🙂

  18. 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. 🙂

  19. 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!

  20. 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!!

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.