Coconut Flour Oat Gingerbread Scones (V, GF)

close-up of a gingerbread coconut flour scone on a black cooling rack

4.96 from 24 votes

Coconut Flour Oat Gingerbread Scones (V, GF)

Quick and easy coconut flour oat gingerbread scones! They are vegan, gluten-free, nut-free, and perfect for breakfast or afternoon tea!

Prep Time15

Cook Time15

Course: Breakfast

Cuisine: American

Keyword: coconut flour recipe without eggs, coconut flour scones, gingerbread scones, oat flour gingerbread recipe, oat flour scones, vegan coconut flour baking, vegan coconut flour recipe, vegan gingerbread recipe, vegan gluten-free coconut flour scones, vegan gluten-free gingerbread scones

Servings: scones

Author: Camilla

Ingredients

1.5 cups rolled oats certified GF, as needed; see notes for using oat flour)
1/4 cup coconut flour
1/4 cup coconut sugar (see notes for option)
1.5 teaspoons baking powder (certified GF, as needed)
1.5 teaspoons ground ginger
3/4 teaspoon ground cinnamon
pinch ground cloves
1/4 teaspoon salt
3 tablespoons coconut oil, chilled until solid
1/2 cup ice water
Optional: raw turbinado sugar for sprinkling

US Customary - Metric

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 very fine flour. Add the coconut flour, coconut sugar, baking powder, ginger, cinnamon, cloves, and salt; pulse to combine.
Cut the chilled coconut oil into small 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 of raw 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.

Notes

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.

Using Pre-Made Oat Flour: Instead of grinding rolled oats into flour, simply use packaged oat flour. You will need the same weight (150 g) of oat flour, which is 1 and 1/4 cups, to replace the 1 and 1/2 cups rolled oats.

Option for Coconut Sugar: You can use 1/4 cup of lightly packed dark brown sugar to replace the coconut sugar.

Nutrition