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Oat and Coconut Flour Scones {5 ingredients, Vegan, GF}

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.

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!

Why Make this Recipe

First and foremost, these are real scones (albeit by my highly subjective definition); tender, lightly sweet (better for piling on the jam later!), crisp at the edges, and full of toasty oat flavor.

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!

How to Make the Scones

The gluten free and egg-free aspects of these scones are key to their tenderness. It is easy to overwork the dough with traditional scones; a little bit of over-stirring activates the gluten and the protein in the eggs, resulting in tough dough blocks! Without eggs or gluten, the dough for these scones can endure a serious workout–and still remain perfectly tender!

Here’s how to make them: in a food processor, process 1 and 1/2 cups rolled oats (quick-cooking or old-fashioned) into a fine flour. Pulse in 1/4 cup coconut flour,  3 tablespoons cane sugar,1 and 1/2 teaspoons baking powder and 1/4 teaspoon salt. Easy so far, right?

Now add 3 tablespoons of cold (hard) coconut oil (cut it into a few smaller pieces before adding). Pulse until the mixture resembles slightly damp sand.

Drizzle 1/2 cup ice water evenly over the oat mixture pulse again. Keep pulsing until the mixture just begins to come together into a cohesive dough.

Dough complete! If you like, you can portion off 6 even mounds (flatten to 1-inch thickness) and bake the scones in a rustic style. If you want traditional wedges. turn the dough out onto a cutting board that has been very lightly sprinkled (1 to 2 teaspoons) with coconut flour.

Use your hands to pat the dough into a 6-inch circle about 1-inch thick. Although these scones are perfect, your circle need not be!

Cut dough into 6 even wedges and place on a baking sheet lined with parchment paper. Use a light colored pan if you have one; darker colored pans will brown the bottoms quickly. The parchment paper helps to regulate the browning, but for best results, stick with a light-colored pan.

If you like, sprinkle the tops with a bit more sugar for added sparkle. I am pro-sparkle, myself

Bake the Scones

Bake in the middle of a preheated, 375F oven for 12 to 16 minutes until golden brown and firm to the touch. Carefully transfer the scones to a wire cooling rack. They are a bit delicate when fresh from the oven, but become more sturdy as they cool.

Hello, real scone.

I hope you love these scones as much as I do! I have tips in the recipe for changing the flavor and incorporating mix-ins like chocolate chips, dried fruit, fresh fruit, and more!

Happy baking, everyone!

Similar Gluten-Free Vegan Baked Goods to Try:

Yield: 6 scones

Oat and Coconut Flour Scones {5 ingredients, Vegan, Gluten-Free}

Oat and Coconut Flour Scones {5 ingredients, Vegan, Gluten-Free}

5-Ingredient (perfect!) scones, made with oats and coconut flour! They are vegan, gluten-free, nut-free, easy-to-make, and healthy, plus they can be varied in endless ways.

Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes


  • 1 and 1/2 cups (150 g) rolled oats (certified GF, as needed)
  • 1/4 cup (28 g) coconut flour
  • 3 tablespoons (45 g) natural cane sugar optional: more for sprinkling on top)
  • 1 and 1/2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt
  • 3 tablespoons (40 g) coconut oil, chilled until solid
  • 1/2 cup (125 mL) ice water


  1. Preheat the oven to 375F (190C). Line a large baking sheet with parchment paper.
  2. Place the oats in a food processor; process into a fine flour. Add the coconut flour, sugar, baking powder and salt; pulse to combine.
  3. 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.
  4. 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.
  5. Cut dough into 6 even wedges. Transfer wedges to prepared baking sheet. If desired, sprinkle tops with a bit more sugar
  6. 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.


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.

Oat Flour in place of Oats: If you like, you can skip part one of step 2 and use oat flour in place of the rolled oats. You will need 1 and 1/4 cups (150 g) of oat flour.

Some Flavor Ideas: 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).

Some Stir-In Ideas: 1/4 cup (60 mL) miniature semisweet chocolate chips, 1/2
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.

Nutrition Information

Serving Size

1 scone

Amount Per Serving Calories 185Total Fat 9gSaturated Fat 6.7gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 228mgCarbohydrates 22.8gFiber 3.7gSugar 7.1gProtein 3.2g

Did you make this recipe?

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Thursday 13th of October 2022

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.


Thursday 13th of October 2022

Oh, that sounds wonderful, Kristen!!! I am so happy you like the recipe (here's to fellow picky scone eaters :))


Saturday 9th of July 2022

I cooked mine 15 min but they still seemed a bit wet inside? Although the outside was firm and cooked. Also, my food processor did not grind my oats to a fine powder, rather it was a tad grainy even after processing for a few min. Next time I'll try pre bought oat flour.


Monday 2nd of May 2022

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?


Wednesday 4th of May 2022

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.


Saturday 23rd of October 2021

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 :)


Thursday 11th of November 2021

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)

Abi Van de Bulk

Tuesday 4th of May 2021

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!


Friday 14th of May 2021

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!

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