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.
And besides being delicious, these scones are:
Vegan (egg-free and dairy-free)
Gluten-free (use certified GF oats, as needed)
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!
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!
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.
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.
Hi! I was wondering if I would be able to incorporate orange zest and fresh orange juice into this recipe?
What measurements would you suggest?
Also super late to the game but I just stumbled upon this recipe. Thank you! ☺️
Sunday 7th of February 2021
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.
Tuesday 26th of January 2021
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!
Sunday 31st of January 2021
Vanilla and blackberries??!! Sounds heavenly to me, Roxanne! So glad you enjoyed the recipe— I’m going to have to try your variation 🥰
Friday 18th of December 2020
Hi! Can I make the batter two days before baking?
Sunday 27th of December 2020
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.
Wednesday 25th of November 2020
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!