Oat and Coconut Flour Scones (Vegan, Gluten-Free)

Reliable oat and coconut flour scones made with only 5 ingredients! They are vegan, gluten-free, nut-free, straightforward-to-make, and nourishing, plus they can be varied in endless ways.

Reliable 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 thesewonderfulreliable scones!

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 satisfying, 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!

Ingredients

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.

• rolled oats, (certified gluten-free, as needed)
• coconut flour, (weigh for accuracy, or VERY lightly spoon to measure)
• naturalcane sugar
• baking powder, (certified GF, as needed)
• coconut oil, chilled until solid

You will also need a small amount of water to make the dough. I use filtered tap water. I recommend adding a small amount of salt, but it is optional (omit or decrease the salt, as needed, to match your needs and preferences).

Step by Step Instructions

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

Step One: Preheat Oven & Prepare Pan

Preheat the oven to 375F (190C). Line a largebaking sheetwithparchment paper.

Step Two: Combine Dry Ingredients

Place the oats in afood processor; process into a fine flour. Add thecoconut flour, sugar,baking powderand salt; pulse to combine.

Step Three: Add Wet Ingredients

Cut the chilledcoconut oilinto 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.

Step Four: Shape Dough

Turn the dough out onto cutting boardverylightly dusted withcoconut 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 preparedbaking sheet. If desired, sprinkle tops with a bit more sugar.

Step Five: Bake

Bake in the preheated oven for 12 to 16 minutes until golden brown and firm to the touch.

Step Six: Cool

Carefully transfer scones to a wirecooling 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.

Flavor Variation Suggestions

• Extracts and Citrus Zests: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).
• Stir-Ins:Add up to 1/3 cup miniature semisweet chocolate chips, 1/2 cup fresh blueberries or raspberries, 1/3 cup chopped dried fruit, or 1/2 cup chopped toasted nuts or seeds.

FAQ

• Can I use oat flour instead of grinding my own oats?Yes! Replace the rolled oat with the same weight of oat flour (150 grams, which is 1 and 1/4 cups oat flour).
• Can I make the scones without a food processor?Yes, if you have ready-to-use oat flour (see note above for amount). Whisk the dry ingredients in a bowl, then use traditional method of cutting in the fat (chilled coconut oil) into the dry ingredients. Stir in water with a fork and proceed as directed.

I hope you love these scones as much as I do! Happy baking.