So Easy 4 Ingredient Oat Scones (Vegan, Oil-Free, GF)

so easy 4 ingredient oat scones on a white plate

5 from 6 votes

So Easy 4 Ingredient Oat Scones (Vegan, Oil-Free, GF)

Quick and easy vegan almond flour scones! They are gluten-free, grain-free, variable (with different add-ins), plus 7 grams protein each!

Prep Time5

Cook Time15

Total Time20

Course: Grain-Free Vegan Baking

Cuisine: American

Keyword: 3 ingredient wfpb bread, coconut cream, coconut milk, cream scones made with oat flour, easy scones, easy vegan recipes, egg-free scones, oat scones, oil-free scones, the best oat scones, vegan cream scones, vegan gluten-free scones, wfpb baking, wfpbno, wfpbno baking

Servings: scones

Author: Camilla

Ingredients

2 cups oat flour (superfine / very finely ground)
1/4 cup coconut sugar (see notes for options)
2.25 teaspoons baking powder (certified GF, as needed)
1/4 teaspoon optional: 1/4 teaspoon salt
3/4 cup canned coconut cream or full-fat coconut milk (room temperature, NOT CHILLED)

US Customary - Metric

Instructions

Preheat the oven to 400F (200C). Position a rack on the top slot of the oven. Line a large baking sheet with parchment paper. Lightly sprinkle the paper with oat flour (to prevent sticking when cutting, in step 6 below)
Whisk the room temperature (not chilled) coconut cream or full fat coconut milk until smooth with no visible lumps. Measure the amount needed for the recipe. (Note: other nondairy milks will not produce the same results)
In a large bowl, whisk the oat flour, coconut sugar, baking powder and optional salt until combined.
Add the well-stirred, room temperature coconut cream or full fat coconut milk. Stir until completely combined and the mix comes together into a moist (not wet) dough. If the dough seems dry, add a small amount more coconut cream / milk.
Scoop the dough out onto the center of the prepared baking sheet. Press, shape and flatten the dough into a 6-inch (15 cm) circle. Dip fingertips in water and smooth the top so that it is even.
Cut dough into 6 equal wedges. Using a spatula, move the wedges so that they are spaced out onto the baking sheet (at least 1 inch/2.5 cm apart). If desired, prinkle the tops of the scones with a little bit more coconut sugar.
Bake in the preheated oven for 14 to 17 minutes until golden brown (watch closely during the final few minutes; the scones will brown quickly at the end).
Carefully transfer scones to a wire cooling rack. Serve warm or cool completely.

Notes

VERY IMPORTANT: (1) Use canned coconut cream or full fat coconut milk; (2) use at room temperature; and (3) whisk or stir well so that it is well blended. This recipe is a akin to cream scone recipes that use heavy whipping cream in place of butter. The fat content in coconut cream or full fat coconut milk is similar to heavy whipping cream. If you eat dairy (not following a plant-based diet), you can replace the coconut milk with heavy whipping cream.

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.

Sugar Options: An equal amount of granulated sugar, brown sugar, or measure-for-measure granulated sugar replacement can be used in place of the coconut sugar.

Some Flavor Ideas: Use different extracts (e.g., vanilla, lemon, orange or 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: 1/3 cup miniature semisweet chocolate chips or finely chopped dark chocolate, a few tablespoons of cacao nibs, 1/3 cup (75 mL) chopped dried fruit, 1/3 cup (75 mL) chopped toasted nuts or seeds.

Nutrition