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…
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
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.
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 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!
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!
My name is Jen and I never met a recipe I didn’t want to change. I view recipes as inspirational guidelines, not rules to follow. I hope you find some delicious healthy recipes that inspire you to cook and eat and feel free to change at will. If you enjoy what you see, please feel free to subscribe, you’ll receive recipes as my life and time permits and I promise not to fill your inbox or your tummies with any junk. Enjoy!