Coconut Almond Blueberry Scones – vegan & gluten free

gluten free and vegan! scones bursting with juicy blueberries and dusted with coconut and almonds, yum!

gluten free and vegan! scones bursting with juicy blueberries and dusted with coconut and almonds, yum!

Hallallujah!  The birds in my head are singing and I’m doing a happy dance around my kitchen for I have finally discovered the magic of baking a GOOD gluten free scone. Coconut Almond Blueberry Scones to be exact and not only are they gluten free, but vegan too!!! 

Just baked and oozing blueberries...

Just baked and oozing blueberries…

This simple dough is made from coconut flour (or leftover coconut pulp!) and oats, studded with blueberries and almonds and rolled in a few extra oats, flaked coconut, raw sugar and almonds just for fun and a little extra yum. 

baking sheet sprinkled with oats

baking sheet sprinkled with oats




extra yum - raw sugar, oats, coconut and almonds

extra yum – raw sugar, oats, coconut and almonds

I absolutely love scones and have been baking different variations of my scone recipe for years, but when I finally came to the conclusion that less wheat and a more varied diet of mostly gluten free grains was just better for my overall well being, my scone train came to a screeching halt.  I’ve had a lot of very yummy success recreating my recipes into gluten free cookies, muffins, cakes, crepes, pancakes,  waffles, and more, but for some reason my gf scone experiments have just been a non stop failure.  That is. Until. Today. Scones, vegan, gluten free - blueberry almonds

I had saved Love & Lemons recipe for a vegan gluten free raspberry scone awhile ago (I save new recipes I want to try and tinker with and use for inspiration on a daily basis, sometimes 3,4,5 or even more a day, it’s an addiction I know, but takes up less space then cookbooks.  But there just isn’t enough time to get to them all right away and sometimes never at all!).  

I’ve also been making homemade coconut milk 1 or 2 times a week and end up with A LOT of leftover coconut pulp, which I dry and save for recipes to come.  So, I was looking around for a scone recipe that could also use up some of my coconut pulp hanging around in that little jar in my fridge and that’s when I found my saved recipe from Love & Lemons and lo and behold it had one of my most favorite other ingredients, Oats! 


gluten free, vegan, blueberry almond coconut scones ready to bake

gluten free, vegan, blueberry almond coconut scones just out of the oven

I’m calling this morning’s baking experiment a scream from the hilltops success!  Of course, I tinkered with the recipe a bit to put my own spin and tastes on it.  I followed the basic formula of the original, subbing in dried coconut pulp from my homemade coconut milk in place of the coconut flour, cut the sugar just a tiny bit, added in some cinnamon & vanilla (because, yum), swapped in vegan butter for the coconut oil (just because I didn’t have any chilled coconut oil on hand), used my homemade coconut milk in place of the almond milk and then replaced the raspberries with blueberries and almonds.  I also rolled the dough around some whole oats and topped the scones with a little raw sugar, dried coconut and crushed almonds for a slightly sweet and flavorful crunch.  Smile.  Enjoy!

blueberry, almond, coconut scones - have a slice, enjoy!

blueberry, almond, coconut scones – have a slice, enjoy!


Vegan & Gluten Free Coconut Almond Blueberry Scones

Author: Jen Jones of

Adapted from: Love and Lemons 

Makes 10-12 scones


Dry Ingredients:

2 rounded cups of rolled oats (certified gluten free as needed) – blended into flour

½ cup coconut flour or blended dried coconut pulp

¼ cup natural cane sugar

1 Tablespoon baking powder

1 teaspoon sea salt

1 teaspoon cinnamon

6 Tablespoons vegan butter (from a stick not a tub)

Wet Ingredients:

6 Tablespoons cold vegan butter (from a stick not a tub)

1 cup homemade coconut milk or purchased drinkable not canned coconut milk

1 teaspoon pure vanilla extract

¾ cup blueberries

¼ cup slivered almonds


1 Tablespoon whole rolled oats (certified gluten free as needed)

Scant 1 Tablespoon raw / demerra sugar

Scant 1 Tablespoon shredded unsweetened coconut

Scant 1 Tablespoon crumbled slivered almonds (crumble by hand)

Optional: pinch of blueberry salt


Preheat oven to 400°F.  Line a large baking sheet with parchment paper or a silicone liner. Sprinkle the paper with 1 Tablespoon of oats.

In a small blender or food processor (I use my Nutri Bullet blender), blend oats into a flour.

In a large bowl, add in blended oat flour and remaining dry ingredients.

Cut the cold buttery stick into small cubes and then mash into dry ingredients with a fork or pastry cutter until you have coarse crumbs.

Pour in the coconut milk and vanilla.  Stir completely to combine.  At this point the dough will be very wet and sticky.  Let the dough rest for a few minutes allowing the flours to absorb the liquids, until you see it getting a bit less wet, it will still be quite sticky but you’ll see the transformation.

Roll the dough into a ball, kneading a bit and then place it on the pan and roll over the oats.  Then gently flatten the dough into a circle about 3/4” thick and approximately 10″ in diameter.  Then sprinkle all the toppings (one at a time) over the flattened dough.  Score the circle of dough into about 10-12 triangles.

Bake in the 400°F oven on the middle rack about 12-15 minutes.  Let the baked scones rest on the pan about 10 minutes before enjoying.

Note: the original recipe from Love & Lemons has a glaze, but I’m not a huge fan of sweet glazes so I leave it off.  If YOU like a glaze, feel free to link back to the original recipe or top with any glaze you like.

Full disclosure: I created this recipe back in August, but failed to post it then.  Stay tuned for my gluten free, vegan pumpkin pie scone!

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3 thoughts on “Coconut Almond Blueberry Scones – vegan & gluten free

  1. cookiesnchem November 30, 2016 at 10:56 pm Reply

    WHOA! This is unacceptable. It looks too delicious! Your photography is lovely and this recipe looks like something I really need in my life ASAP. I’ve had coconut flour on hand for a while now, since I normally like to use it in some of my paleo-inspired recipes, and this got me out of my coconut flour rut. I bet this tasted absolutely amazing. Thanks for the inspiration and I look forward to seeing more recipes in the future 🙂 Could I use coconut oil instead of vegan butter?

    Liked by 1 person

    • sweetgreenkitchen December 1, 2016 at 10:24 am Reply

      Thank you so much for your amazing comment, you really made my day! I do bake with coconut oil a lot, but have never used it in my scone recipes. I think it would be okay, but definitely chill your coconut oil in the fridge before adding to the scone dough. Please let me know how they turn out, I hope you love them as much as we do 🙂

      Liked by 1 person

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