So Straightforward 4 Ingredient Oat Scones (Vegan, Oil-free, GF)

So straightforward 4 ingredient oat scones! They are vegan, oil-free, gluten-free, customizable (with all kinds of different add-ins) & ready in no time.

The Easiest Oat Flour Scones

Congratulations, friend, you just found your new, all time go-to vegan scones recipe!

Satisfying, lightly sweet, and made with four humble ingredients, they are equal parts traditional and new-fangled.

The scones are a traditional treat in that they are inspired by one of my go-to scone recipemade with heavy cream instead of butter. I decided I had to create an equally straightforward, gluten-free, vegan version (there’s the newfangled bit) that tastes every bit as satisfying, if not more so.

Done!

Recipe Benefits

These 4 ingredient scones are:

• Vegan (egg-free and dairy-free)
• Oil-free (no coconut oil, vegan butter, vegetable oil, olive oil, or other oil product)
• Gluten-free
• Made with 4 ingredients
• 6 grams protein and 3 grams fiber per scone
• Ridiculously straightforward to make (total active prep time about 5 minutes!)
• No rolling required
• No cutting in fat /butter (i.e., no pastry cutter required)
• Made in one bowl

Ingredients for So Straightforward 4 Ingredient Oat Scones

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• finely ground oat flour (see tips below for easily grinding your own from rolled oats)
• full fat coconut milk or coconut cream
• coconut sugar (see the recipe card notes for options)
• baking powder (certified gluten-free, as needed)

I recommend adding a small amount of salt, to enhance the flavor of the scones. However, it always optional / adjustable according to your preferences and dietary needs.

Step by Step Instructions

Note that the complete instructions are also in the recipe card below.

Step One: Preheat Oven & Prepare Baking Sheet

Preheat the oven to 400F (200C). Line a large baking sheet / baking tray with parchment paper or a silicon baking mat. Sprinkle / lightly dust the parchment with oat flour.

Step Two: Whisk the Coconut Cream or Full Fat Coconut Milk

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)

Step Three: Whisk the Dry Ingredients

In a large mixing bowl, whisk or stir together the oat flour, coconut sugar, baking powder and optional salt until combined.

Step Four: Stir in the Wet Ingredients

Add thewell stirred coconut cream or full fat coconut milk. If you choose to add any extracts, add them at this point.

Keep stirring until the liquid and dry ingredients are completely combined and the mixture comes together into a dough.

Important:The dough should be moist (but not wet). If the dough is dry and stiff add a tablespoon more coconut milk (this is most likely due to too much oat flour. For the most accurate results, always weigh the oat flour).

Step Five: Shape the Dough

Scrape the dough on the center of the prepared baking sheet. Press, shape and flatten the dough into a 6-inch (15 cm) disc. Dip your fingertips in water to smooth the top so that it is even.

Step Six: Cut Dough into Wedges

Cut the dough into six equal wedges. Use a knife or (one of my go-to tools) a bowl scraper, or a board scraper.

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 you like, sprinkle the tops of the scones with a little bit more coconut sugar.

Step Seven: Bake

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, so be at the ready to remove them from the oven.

Carefully transfer the straightforward 4 ingredient oat scones to a wire cooling rack. Serve warm or cool completely.

Enjoy one of the gluten-free scones as is, or split and spread with strawberry jam, orange marmalade, or somekitchen-made vegan cream cheese. Alternatively, vary the scones with some of my suggested flavor variations and add-ins.

Happy baking, everyone!

Tips for Success

• 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.
• Use Very Finely Ground Oat Flour:Use purchased oat flour or grind your own (using rolled oats–old fashioned or quick oats–in a blender (see below). Note that food processors will not grind oats to the superfine consistency needed for this recipe.

Frequesntly Asked Questions (FAQ)

• How Should I Store Oat Scones?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.
• What are Some Substitutes for Coconut Sugar?An equal amount of natural cane sugar, granulated sugar, brown sugar, or measure-for-measure sugar-free granulated sugar replacement can be used in place of the coconut sugar.
• Can I Use a Different Non-Dairy Milk Other than Coconut Milk or Coconut Cream?No. Other non-dairy milks, such as almond milk, soy milk, cashew milk or hemp milk do not have high enough fat content to work in this recipe.

Flavor Variations

The options for add-ins to these so straightforward 4 ingredient oat scones are vast! Consider one, or a combination of several, of the following options:

• Spices:Add 1/4 to 1 teaspoon of your go-to spice, such as cinnamon, nutmeg, cardamom, allspice, ginger, or pumpkin pie spice. Or add a combination of spices (no more than 1 teaspoon total).
• Dried Fruit:Add up to 1/3 cup of chopped dried fruit, such as raisins, dried cranberries, dried apricots, dried cherries, dried blueberries, or dried figs.
• Chocolate:Add up to 1/3 cup of your go-to chocolate chips or chocolate chunks, or add 2 tbsp cacao nibs. Alternatively, dip, glaze or drizzle the cooled scones with melted dark chocolate.
• Nuts or Seeds:Add up to 1/3 cup chopped nuts or seeds, such as walnuts, pecans, peanuts, pepitas, or sunflower seeds. Alternatively, sprinkle a few nuts or seeds on top before baking.
• Extracts or Zests:Add a tsp vanilla extract, almond extract or lemon extract. Or add one to two teaspoons of finely grated lime zest, lemon zest or orange zest.

Enjoy every bite of these straightforward 4 ingredient oat scones! Happy baking, everyone!

Tip: Grind Your Own Oat Flour in a Blender

You can use ready-made oat flour in this recipe, but I prefer to make my own from rolled oats. It is less expensive and making it requires almost no time at all.

Use the same weight of oats as the amount of oat flour required for this recipe (240 grams). That is just under 2 and 1/2 cups lightly packed cups of old-fashioned style rolled oats.

Place the rolled oats in your blender, press process or blend, and grind until the oats resemble especially-fine flour. Note that you can also use afood processorto grind the oats. However, it will take a little bit longer (i.e., about a minute) to grind them into a superfine flour.