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Perfect oat and coconut flour scones made with only 5 ingredients! They are vegan, gluten-free, nut-free, easy-to-make, and healthy, plus they can be varied in endless ways.
Table of Contents
- Perfect Gluten-Free Vegan Scones
- Recipe Benefits
- Ingredients
- Step by Step Instructions
- Step One: Preheat Oven & Prepare Pan
- Step Two: Combine Dry Ingredients
- Step Three: Add Wet Ingredients
- Step Four: Shape Dough
- Step Five: Bake
- Step Six: Cool
- Storage
- Flavor Variation Suggestions
- FAQ
- Related Recipes
- Oat and Coconut Flour Scones Recipe
Perfect Gluten-Free Vegan Scones
My husband is remarkably tolerant of my petty food complaints (it may also be selective deafness). Chief among my grievances is coffee shop scones. Sorry, but no amount of decorative icing can disguise dress up those tough dough blocks :).
“That’s not a scone,” I invariably grumble.
“Sure, you’re right,” he says.
“Scones should be freshly baked and tender!” I argue, for the 237th time.
“I know,” he says, savoring the final crumbs.
I’m only now realizing that this is his ploy to make me bake some scones. Well played, Kevin.
Also, thanks. Because my recent scone complaints prompted me to develop these wonderful perfect scones!
I love the scones plain. Well, sort-of-plain. I usually split them and pile on the jam or marmalade). But if you want extra-flavors built into the baking, simply add the mix-ins, spices and other flavors you love.
Recipe Benefits
And besides being delicious, these scones are:
- Vegan (egg-free and dairy-free)
- Gluten-free (use certified GF oats, as needed)
- Nut-free
- Made with 5 ingredients (plus water and salt)
- A cinch to make!
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- rolled oats, (certified gluten-free, as needed)
- coconut flour, (weigh for accuracy, or VERY lightly spoon to measure)
- natural cane sugar
- baking powder, (certified GF, as needed)
- coconut oil, chilled until solid
You will also need a small amount of water to make the dough. I use filtered tap water. I recommend adding a small amount of salt, but it is optional (omit or decrease the salt, as needed, to match your needs and preferences).
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
Step One: Preheat Oven & Prepare Pan
Preheat the oven to 375F (190C). Line a large baking sheet with parchment paper.
Step Two: Combine Dry Ingredients
Place the oats in a food processor; process into a fine flour. Add the coconut flour, sugar, baking powder and salt; pulse to combine.
Step Three: Add Wet Ingredients
Cut the chilled coconut oil into smaller pieces and add to the processor. Pulse until incorporated and mixture looks like slightly damp sand. Drizzle in the ice water, pulsing until completely combined.
Step Four: Shape Dough
Turn the dough out onto cutting board very lightly dusted with coconut flour. Pat the dough together and shape into a 6-inch (15 cm) circle about 1-inch (2.5 cm) thick.
Cut dough into 6 even wedges. Transfer wedges to prepared baking sheet. If desired, sprinkle tops with a bit more sugar.
Step Five: Bake
Bake in the preheated oven for 12 to 16 minutes until golden brown and firm to the touch.
Step Six: Cool
Carefully transfer scones to a wire cooling rack. Serve warm or cool completely.
Storage
Store the cooled scones in an airtight container at (cool) room temperature for 2 days, the refrigerator for 5 days, or the freezer for up to 6 months.
Flavor Variation Suggestions
- Extracts and Citrus Zests: Add extracts (e.g., 1 teaspoon vanilla or 1/4 teaspoon almond extract), 2 teaspoons finely grated citrus zest (e.g., lemon, lime, orange), or 1 teaspoon ground spices (e.g., ginger, cardamom, cinnamon, or pumpkin pie spice).
- Stir-Ins: Add up to 1/3 cup miniature semisweet chocolate chips, 1/2 cup fresh blueberries or raspberries, 1/3 cup chopped dried fruit, or 1/2 cup chopped toasted nuts or seeds.
FAQ
- Can I use oat flour instead of grinding my own oats? Yes! Replace the rolled oat with the same weight of oat flour (150 grams, which is 1 and 1/4 cups oat flour).
- Can I make the scones without a food processor? Yes, if you have ready-to-use oat flour (see note above for amount). Whisk the dry ingredients in a bowl, then use traditional method of cutting in the fat (chilled coconut oil) into the dry ingredients. Stir in water with a fork and proceed as directed.
I hope you love these scones as much as I do! Happy baking.
Related Recipes
- Vegan Coconut Flour Banana Scones {Grain-free}
- Coconut Flour Oat Gingerbread Scones (Vegan, Gluten-Free)
- Rustic Irish Oat Scone Bread {Vegan, Gluten-Free}
- Coconut Flour Lentil Cookies {Grain-free, Vegan}
- Healthy Chocolate Banana Oat Cookies {vegan, oil-free, GF}
- Vegan Almond Flour Zucchini Muffins {grain-free, oil-free}
Oat and Coconut Flour Scones
Ingredients
- 1 1/2 cups rolled oats, (certified GF, as needed)
- 1/4 cup coconut flour, (weigh, or VERY lightly spoon to measure)
- 3 tablespoons natural cane sugar , (optional: more for sprinkling on top)
- 1 1/2 teaspoons baking powder, (certified GF, as needed)
- 1/4 teaspoon salt
- 3 tablespoons coconut oil, , chilled until solid
- 1/2 cup ice water, (more, of needed)
Instructions
- Preheat the oven to 375F (190C). Line a large baking sheet with parchment paper.
- Place the oats in a food processor; process into a fine flour. Add the coconut flour, sugar, baking powder and salt; pulse to combine.
- Cut the chilled coconut oil into smaller pieces and add to the processor. Pulse until incorporated and mixture looks like slightly damp sand. Drizzle in the ice water, pulsing until completely combined.
- Turn the dough out onto cutting board very lightly dusted with coconut flour. Pat the dough together and shape into a 6-inch (15 cm) circle about 1-inch (2.5 cm) thick.
- Cut dough into 6 even wedges. Transfer wedges to prepared baking sheet. If desired, sprinkle tops with a bit more sugar.
- Bake in the preheated oven for 12 to 16 minutes until golden brown and firm to the touch.
- Carefully transfer scones to a wire cooling rack. Serve warm or cool completely.
Video
Notes
cup(125 mL) fresh blueberries or raspberries, 1/3 cup (75 mL) chopped dried fruit, 1/2 cup (125 mL) chopped toasted nuts or seeds.
Hi! I want to try this recipe so bad, but I don’t have a food processor (or mixer at the moment). Can I just mix these by hand, the old fashioned way?
Sincerely,
Maria
Hi Maria! Yes, you definitely can, so long as you have ready-to use oat flour instead of rolled oats (the oats need to be ground into flour). I have added the instructions in the post, but as you mention, you would use the traditional method of whisking the dry ingredients, cutting in the fat, and then adding the liquid until combined. Cheers!
I can’t have oats. Could I just use ground pumpkin seeds as a replacement flour?
Hi Kyme! I am not sure how ground pumpkin seeds will work as a replacement for the ground oats in the recipe–if you try it, it would have to be an experiment. A better option that is oat free: replace the ground oats with chickpea flour. Chickpea flour works really well in combination with coconut flour. Use the same weight of chickpea flour as the oats (150 grams; this is 1 1/4 cups of chickpea flour; very lightly spoon to measure if you do not have a scale for measuring). I think you will have success! 🙂
I made these as written with a couple of add in you mentioned. 1/3 cup wild blueberries and 1tablespoon of chopped rosemary. Served to my lovely brother and his wonderful wife as a breakfast before they went back home. My husband already asked me to make another batch.
We devoured them.
Thank you,
Trina
I am beyond delighted, Trina! I am do glad that you and your husband both loved the scones, hooray! 🙂
Fabulous recipe. Super adaptable. I’ve used it to make cranberry orange, lemon, and a ham and cheese scones.
I am so glad to hear it, Sue! I say super YUM to all of your variations! 🙂
These are the best allergy-friendly scones out there. Trust me, I have made many! Thank you for developing this great recipe and sharing it with the world.
I finally got around to making these and I regret waiting so long. They were incredible in texture and flavour and very wholesome.
I added some lemon Cheong when pulsing the ingredients together. It added a nice tang and brightness.
These are for sure going to be a part of my regular rotation. Thanks Camilla!
You are very welcome, Mel! The lemon addition sounds perfect to me, btw–yum!
Great recipe! I made lemon poppyseed ones; I used coconut sugar and reduced the amount of sugar to 2Tb plus a little sprinkle on top. My 13yo son ate three of them in two days, thought they were delicious, and I don’t think even realized they were healthy :). I didn’t use all the water, as it seemed like the dough was getting too wet, but I think they could have been a little moister, so next time (which will be shortly!) I will try the tip of pausing to let the flour absorb the water, then adding more.
So happy you enjoyed these, Gwen–lemon poppyseed is a great way to go!
Can you recommend any good flour to use in place of oats? My father in law is allergic. Thx!
Hi Ingrid,
An equal weight of chickpea flour would work. I have done a lot of baking combining coconut flour and chickpea flour, it works great! The sweet flavor of coconut flour neutralizes any savory flavors from the chickpea flour. Millet flour would likely also work. –How thoughtful of you to make scones for your father in law 🙂
These look perfect. I miss making scones, I’m starting to look for healthier options for my daughter and myself. I will definitely make these, and checkout your site.
Great, Angela! I think you will enjoy these.
I made this recipe this past week and added poppy seeds and lemon rind and they were fantastic. Thank you so much for sharing this wonderful recipe with us! Like you, I am picky about my scones and this did not disappoint! Will be making again and trying to different flavour combinations.
Oh, that sounds wonderful, Kristen!!! I am so happy you like the recipe (here’s to fellow picky scone eaters :))
I don’t have a high-speed blender, so the first time I made these I ground my own oats with a little hand blender processor. The oats did not get super fine and definitely not like flour but I made them anyway. They were fine but then I bought some ready to use oat flour from the grocer, this time around they are simply amazing! I’m going to be making these again and again with all kinds of flavors. Thanks, Camilla.
This is a splendid recipe! The blueberry lemon ones are some of the best! I’ve made them many times to come up with some of my own variations. Try 2 tbs. cocoa powder, a 1/2 tsp. vanilla, an extra tbs. of coconut oil, and a tbs. or two of mini chocolate chips for a double chocolate version. A tsp. of freeze-dried coffee dissolved into the water is good with that sort too. Have you come up with any other favorite combinations making these?
I am thrilled that you like it, Coriander! Oh my goodness, I love the sound of your variations!!! My go-to changes typically involve adding different spices (cardamom is a huge favorite, or pumpkin pie spice in the winter), almond extract (+ dried apricots is a winner), and citrus zest *lemon, lime, or orange). I love scones, glad you love them, too.
Wow! The flavour of these scones is just perfect! I subbed Swerve for cane sugar and vegan melt butter for coconut oil (had none to hand), and while the flavour was gorgeous, they didn’t rise. No idea what happened, but still a delicious accident, if flat. Any ideas what could have happened? Oh well, still making them again tomorrow! Just as delicious as your other recipes 🙂
Hi India! Glad you liked the flavor so much. Hmm, did the scones spread out and go flat? If so, it is because the coconut oil was likely warm instead of very cold. The coconut oil need to remain super cold (hence the use of ice water), otherwise the scones will spread. The scones do not have a dramatic rise, so perhaps you made a circle larger than 6 inches? The scones height will be about an inch high and remain an inch high after baking (smaller scones)
I used 15g sweetener instead of sugar, added a dash of vanilla extract. I whizzed the blueberries in with the last of the water… the moisture from them made the mixture too runny so I poured it out and carefully added about 2 tablespoons of coconut flour until it came together as a dough!
Final result – delicious!! Next time I will blend half the blueberries in the mixture and stir half through! Great recipe thanks!
Abi, that is some serious brilliance!!! What a great idea! I cannot wait to try that myself now that berries are coming into season. Thank you for the inspiration!
Simply stunning. So so good. I LOVE scones! They are really bad for you! I did the add in of 1t cinnamon, 1/2 C chopped walnuts, 1 t vanilla. They are so amazing! I’m not kidding they have that special scone texture. Perfect base for any scone with the add in ideas given. What a treat with espresso. Recipe for life. I will be sharing with plant based friends. Great healthy baked gift.
A million thank yous to you, Lynn 🙂 🙂 🙂
These scones are amazing, thank you! I have made them so many times now, with different flavors and mixins. They are loved by all. Thank you! ☺️
Hi! Greetings from Northern Ireland! Thank you so much for this recipe, we have been making these every Sunday for over a month, my youngest daughter has a dairy egg and wheat allergy and these are so easy to make! Last week we made lemon cardamom scones and this week it’s cocoa and hazelnut.
Absolutely delicious scones! I made it exactly as written, then added in 1/2 teaspoon vanilla extract and 1/2 cup frozen blackberries. Yummy! I’ll be making this many more times. Thank you so much for the recipe!
Vanilla and blackberries??!! Sounds heavenly to me, Roxanne! So glad you enjoyed the recipe— I’m going to have to try your variation 🥰
Hi! Can I make the batter two days before baking?
HI Saskia!
You can make the dough through the first part of step 3 (
do not add the water
). Cover and refrigerate and then add the ice water and process with the recipe when you are ready to bake.
Delicious! Thank you for a great gluten-free scone recipe. I made it the first time without adding anything, and it still had a great flavor. The second time I made these I added some pecans and dried fruit that I soaked in lemon juice. What great scones!
Yum, Joy! 🙂
An absolutely amazing recipe! Making this every weekend! I made mine with raisins and I reduced the water.
I feel like when I added the water bit by bit until the dough comes together reduces the likely ness of it becoming a pancake batter consistency. 🥰
So glad it is a favorite, Shasha! Great tip about adding the water gradually 🙂
made this soo many times already. Absolutely delicious. I added raisins and reduced the amount of water. Its a definite must try!!!
So happy that these are a favorite!!! 🙂
Hi Mellisa
just found your site the other day ,great recipe very easy to follow thank you
I am so glad you found power hungry, and that the scones worked out for you, David!
did with the exact amounts and ingredients, the dough turned out like pancake butter liquid, is that typo in the amount of water?
Hi Igor,
Oh no, so sorry to hear that you had problems with the dough. No, there is no typo, it is definitely supposed to be 1/2 cup water. With 1 and 1/2 cups of oats and 1/4 cup coconut flour (a super absorbent flour), I am not sure how the mixture could have come out like a wet batter.
Happened the same to me, however I tried again, adding half tbe water first, waiting half a minute and adding the rest while the processor was running.
Sounds good, Daniel. It takes a few moments for the coconut flour to absorb the liquid 🙂
Camilla, this recipe should have a million reviews because it is insane! I shared these with a pastry chef fried and he thought they were stellar. Way to go!
made these today! Super easy and delicious! Thank you!
Wonderful, Lisa! 🙂
These are my go to scones. Delicious with cream and jam or savoury with extra mature cheddar cheese. Made them for non keto friends and they loved them. Thanks.
How wonderful, Stephen, and how generous you are to share with friends! 🙂
LOVED the recipe! I wanted to make it today and was so excited about it, but I’m out of oats. Can I trade them for chickpea flour, maybe rice flour?
Hi Marila,
Chickpea flour would be your best bet (although, admittedly, I have not used rice flour much). But I have used chickpea flour & coconut flour in combination with good results. You might need to tweak the liquid a little bit.
Substituted Stevia for sugar and margarine for coconut oil. Turned out good!
Great, Janel! 🙂
Yum yum yum yum Absolutely delicious Cappuccino. and scones. Second time I make these this time a double batch Thank uou for this delish recipe!
WE are birds of a feather, I love a cappuccino and scone combination! So happy you enjoyed these, Ilja! 🙂
Hi! Just ran across your site and am finding all sorts of things to try! These were top on my list and I made them today. Delicious! I’m planning a double batch to freeze and bake on demand for afternoon tea. But they really didn’t rise at all, despite the (if memory serves) 1 1/2 teaspoons baking powder. We’re stuck in Coronavirus quarantine here and my stock of baking powder is getting dangerously low… would it make a big difference if I decreased or left out the baking powder, do you think?
Thanks so much! Looking forward to perhaps trying the Blondies I just found tomorrow! LOL
Hi EMC! Yay, so glad these were a success! Under the circumstances, I would definitely go ahead and leave out the baking powder. They may be a little bit more dense, but still delicious.
Hope you enjoy the blondies today!
Super delicious and easy to make scones! I love them💜. I made them with easter and today again.
Thank you 🙏. How many scones do you get out of the mixter?
Xxx Cher
You are so welcome, Cher!!!
Very good! I added the chocolate chips this time around. Mine took longer to bake (22 minutes) and did not get golden brown (I put them under the broiler for a few seconds at end).
Maybe I had rack too low?
Any suggestions would be appreciated 🙂
These were delicious. I mixed in some dark chocolate and banana. I’m so pleased I’ve found a recipe to use up the coconut flour in my cupboard
Excellent, Jen! I know, I have some stray products in my pantry that I (similarly) need to find a use for. Glad this fit the bill for your coconut flour supply!
Just made this recipe and it’s delicious!!! I added in blueberries and some vanilla.. it turned out perfect! Thanks for the recipe!
Yay, that’s great, Lauren! Yum, blueberries and vanilla sounds like a winning combination to me 🙂
Have just made these and although they taste delicious, they crumbled, what did I do wrong?
Hey, Camilla, these scones are just amazing! I have never imagined that something so simple would be such a masterpiece. The only change that I made was to put 2 TBS of applesauce instead of the coconut oil and it worked pretty good, and I saved us some calories so that we could enjoy the scones without feeling guilty 🙂
Thank you,
Renetta
Oh Renetta, I am so happy to hear it! Thank you, too, for sharing your applesauce sub, I am sure that will be very helpful to others 😊
Hi! This recipe looks great. Pertaining to sugar, would a liquid sweetener such as honey or maple syrup work as a substitute? Thanks!
Hi Tilley Jean,
I think you could make that work just fine, but you may need to add a bit more oat or coconut flour.
Hi Camilla, can I use butter instead of coconut oil instead?
Hi Becca,
Absolutely! Use an equal amount of butter. 🙂
I am alergic to wheat so always on the lookout for recipes with coconut flour These are amazing!!!! I made them with some cinnamon chips that were bought at Christmas and frozen, even my hubby, who never really likes my food said they tasted like an oatmeal cookie.
That is so wonderful to hear, Debi!!! Thanks so much for sharing!
These look amazing and just in time for Mother’s Day!!. I have a couple of questions:
1. I already have oat flour so how many cups of oat flour would I need to equal 1 1/2 cups of oats?
2. Can I substitute non-dairy chilled beverage (eg. oat milk) for the ice water?
Thanks Camilla!
Hi Xena! Using the bag of Bob’s Red Mill oat flour I have as reference:
1 cup of oat flour weighs 120 g. That is the weight of 1 and 1/2 cups rolled oats. So 1 cup oats flour should work. I would suggest using a scale to measure, if you have one, as it will be more accurate! And yes, you can definitely use any kind of milk product (nondairy or dairy, with the exception of canned full fat coconut milk) in place of the water. Cheers!
hi, can I use steel cut oats instead of rolled oats?
Hi Ruth,
I have not tried to grind steel cut oats into flour, I am not sure hw that would work. The measurements would be quite different, since steel cut oats are far more dense than rolled oats. I will try grinding some steel cut oats in the next day or so to see how that works.
Is it possible to replace the cane sugar with coconut sugar or other? Thanks!
Yes, sorry Melissa, I meant to put note to that effect: any granular sweetener of your choice can be used here. 🙂
Thanks! ?
My pleasure!