Tag Archives: Scones

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. 

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Blueberry Almond Oatmeal Scones with Blueberry Mascarpone

Blueberry Almond Scones topped with Blueberry Mascarpone

Blueberry Almond Scones topped with Blueberry Mascarpone

It occurs to me that maybe I should have named this blog Lemon & Oats or Oatmeal & Zest, considering how many of my recipes here include both oats and lemon. So, here’s one more for you… Blueberry Almond Oatmeal Scones, and yes they even have lemon zest!  I really do love scones, probably even more than muffins or cookies, they make a tasty little breakfast treat or afternoon snack.  They are delicious on their own or even better topped with a little cream cheese and jam, like the mascarpone cream cheese jam I used here.  blueberry almond oatmeal sconesFor a more substantial breakfast, serve with a side of yogurt and berries OR as a “breakfast dessert” with your eggs.  Some people in my home have even been known to top theirs with a smear of peanut or almond butter, also quite tasty.  If you’re a traditionalist or hail from the British Isles, you may question my use of the term scone here, but to me these are my perfect Americanized interpretation with a nice crumby texture, not too moist and not too dry.  I use a lot less butter than many versions, but the yogurt adds extra moisture and a little tang, plus some protein to boot.  I love scones with all kinds of mix ins and though the rest of my family will almost always opt for chocolate, I prefer a mix of fruit and nuts, which often leads to multiple versions being made all on the same morning! Blueberries and almonds are one of my favorite combinations, they just work well together and lemon zest adds a little bit of extra flair to the flavor.  I use a combo of vanilla and almond extracts here, but you could easily go with all of one or the other if you prefer.  A quick and easy recipe perfect for any lazy weekend morning.  blueberry almond oatmeal scones

Blueberry Almond Oatmeal Scones

Author: Sweet Green Kitchen’s Jen Jones

Makes 16 scones


1 cup whole wheat pastry flour

½ cup all purpose unbleached flour

1 cup old fashioned oats

1 Tablespoon baking powder

¼ teaspoon salt

1 teaspoon cinnamon

¼ cup natural cane sugar

2 Tablespoons brown sugar

Zest of ½ lemon


3 Tablespoons cold unsalted butter – cut into small cubes


1 extra large egg

½ cup plain yogurt (Greek or regular is fine, vanilla would be ok too, just a little sweeter)

¼ cup milk of your choice (I use plain soy milk, but cow, almond, etc should work just fine)

1 teaspoon pure vanilla extract

½ teaspoon almond extract


¼ cup slivered almonds

1 cup blueberries – fresh or frozen

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Maple Drizzled Gingerbread Scones

 Maple Drizzled Gingerbread Scones

maple gingerbread scones with maple drizzle

maple gingerbread scones with maple drizzle

Happy 2015 to you all, and to start off the New Year, here’s another taste of the holiday season with these maple gingerbread scones. maple gingerbread scones

I love making gingerbread cookies this time of year, something I was introduced to when I spent my first Christmas Eve with Colin’s family way back when we met in college.  A few years later, my mother in-law “faxed” (that gives you an idea of how very long ago this was…) me a recipe she found for a very traditional Scandanavian gingerbread complete with cardamom and then she gifted me my first jar of the very same spice, a rare and expensive find at the time.  I’ve seen so many recipes for various gingerbread cookies, cakes, etc that do not include cardamom, but to me gingerbread just isn’t the same without.  It is an intense spice, a very small amount is all you need and if it’s not to your taste or you have trouble finding it, you could certainly skip it.  If you like Indian food, cardamom pods are those strange looking green things found in many restaurant’s “fragrant basmati rice”.

When I saw Pinch of Yum’s recipe for maple glazed gingerbread scones, I knew I just had to try them, since I both love gingerbread and scones!  Of course I changed up the recipe a bit, adding oats as I seem to do with almost every baked good and of course adding in cardamom as I do with my gingerbread cookies (you’ll have to wait until next Christmas for that recipe!).  I also cut back a bit on the butter and sugar and swapped out the milk for buttermilk.  What you end up with is a dense, cakey textured scone (which is just perfect to me) with a good hit of spice.  The scones themselves are just lightly sweet, so the maple drizzle adds a nice extra bit of moist sweetness without making them cloyingly so.

heart shaped cookie cutterThese maple gingerbread scones make a nice breakfast treat with a little side of yogurt if you like.  Also perfect for an afternoon snack.  I like to make mine with a heart shaped cookie cutter, but you could use a square or round cutter if you prefer or even just cut them by hand into squares or triangles. 

maple gingerbread scones

Maple Drizzled Gingerbread Scones

Author: Sweet Green Kitchen’s Jen Jones

Adapted from “Pinch of Yum” Maple Glazed Gingerbread Scones

Makes about 11-12 scones


1 cup whole wheat pastry flour

1 cup all purpose unbleached flour

1 cup old fashioned oats

1 Tablespoon baking powder

½ teaspoon baking soda

1/2 teaspoon salt

2 teaspoons cinnamon

½ teaspoon ground cloves

¾ teaspoon ground ginger

¼ teaspoon ground cardamom (optional)

4 Tablespoons frozen unsalted butter – grated

1 extra large egg

¼ cup real maple syrup

¼ cup molasses

½ cup buttermilk (I use lowfat)

1 teaspoon pure vanilla extract

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Oatmeal Maple Scones

WP_20140427_043 Maple Oatmeal Scones

Oatmeal Maple Scones

inspired by the Barefoot Contessa

Author: Sweet Green Kitchen’s Jen Jones

Inspired by the Barefoot Contessa’s Maple-Oatmeal Scones, but with a whole LOT less butter, Ina also tops her scones with a maple glaze while I do not.  I’m personally not a big fan of glazes as they tend to be a little too sweet for me, instead I chose to make a little maple mascarpone spread based on the idea of a traditional British scone being served with clotted cream, but totally different.  If you like the idea of a glaze, you can find it here http://www.foodnetwork.com/recipes/ina-garten/maple-oatmeal-scones-recipe.html , you could also skip the mascarpone spread and just use a little butter on the warm from the oven scones or jam of your choice.  This recipe bakes just as scones should (in my opinion at least), a little bit dense, a little bit moist and (preferably eaten) a little bit warm from the oven.  If Goldilocks were here in the kitchen, I think she might feel compelled to utter “just right”.



1 1/2 cups Unbleached Flour

1/2 cup Whole Wheat Pastry Flour

1 cup Old Fashioned Rolled Oats (regular Oatmeal not instant)

2 Tablespoons Brown Sugar

1 Tablespoon Baking Powder

1 teaspoon Cinnamon

1/4 teaspoon Salt

4 Tablespoons cold unsalted Butter (1/2 stick)

2/3 cup Plain Greek Yogurt (I use non fat)

1/4 cup Maple Syrup (the real stuff)

1/4 cup Low Fat Milk (I used unsweetened Almond Milk, since that’s what I have)

1 large Egg

1 tsp Vanilla Extract

1/4 heaping cup chopped Walnuts


Preheat oven to 400 F.  Lightly butter or spray a large baking sheet, or cover with parchment.

IMG_4721 Maple Oatmeal Scones Dry MixIn a large bowl stir together dry ingredients (flours through salt).  Cut the butter into 1/2 inch cubes and cut them into the flour mixture, until the mix resembles coarse crumbs.


In a small bowl stir together yogurt, egg, maple syrup, milk and vanilla extract.  Add to the flour & butter mixture.  Stir to combine.  Mix in the nuts.  The dough should come together to form a slightly sticky ball.WP_20140427_005

IMG_4736 chopped walnutsIMG_4737

IMG_4742Gently roll out the dough to about 3/4 to 1 inch thick. Cut dough into whatever shape you like.  I used heart shaped and round fluted cutters about 3 inches across, because when your baking assistant is a tyrannical/terribly sweet not quite 5 year old, mama does not get to choose and why use one shape when three are better (for the record I insisted on the fluted edge heart cutters).

IMG_4743Place scones on prepared baking sheet.  Sprinkle with a little coarse raw sugar if you like.

Bake for 12-14 minutes, or until top is lightly browned and toothpick comes out clean.

Remove baking sheet from oven and allow to cool a few minutes, before transferring scones to a wire rack.  Enjoy!  

Makes about 12 – 15 or maybe even 18, scones depending on the size.

Click here to view printable version

IMG_4752 Maple Oatmeal Scone


Recipe Notes:  I served my scones with both Blueberry Mascarpone and Maple Mascarpone Spreads.  For the blueberry version, I simply stirred together a few tablespoons of mascarpone with some really good blueberry preserves and then for the maple version, just a little maple syrup and a sprinkle of cinnamon into the mascarpone, amounts to your desired taste and stirred until creamy.   IMG_4753 Maple Oatmeal Sone

A Note on Shapes:  I rolled out my dough and used a combination of fluted edge round and heart shaped cutters measuring about 3 inches across and also a smaller 2 inch heart shaped cutter.  If you don’t have cutters of this size on hand, you can use the open end of a juice glass or tea mug as makeshift cutters or if you like simply free cut squares out of the shaped dough with a sharp knife.  I would stick to shapes that are fairly uniform across and steer clear of pointed edges such as stars or trains with their pesky smoke stacks (if you have a young boy at home you’ll know just what I’m talking about).     

Additional Notes:  A recipe for Baking Powder

So on my last test of this recipe, I found myself in the very unfortunate situation of reaching into my baking powder container and coming up with a Tablespoon measure only 2/3 of the way full. My baking powder was empty! Now my policy is to always stock up on sale and never ever ever not have a backup of frequently used (and some not so frequently used) items and this is especially the case in the kitchen.  Plus I was so certain that I had an extra container of baking powder hidden away which is probably why I ignored the fact that it was nearing empty on my recent trips to the market.  I searched and searched through my overstocked pantry, the baskets on top of the fridge and everywhere else I could think of, to only come up empty on the baking powder front.  Mind you this was all taking place early on a Sunday morning when I sometimes like to spend a little alone time in the kitchen before the family chaos begins and my time before my four year old invaded my world was ticking by fast.  After a bit of panic, I remembered that my brother-in-law Josh had sent me a link to an article about the difference between baking powder and baking soda a month or two ago.  So I went to my computer, waited for it to wake up (this actually takes awhile, as I’m repeatedly told by my husband and daughter that it’s old and it sucks and it desperately needs to be replaced, but that’s a story for another day), and then searched through all my old emails for the one in question, the one that would hopefully save the day.

So according to the link sent by Josh, http://shine.yahoo.com/shine-food/what-s-the-difference-between-baking-soda-and-baking-powder-144950994.html,one can make baking powder using a recipe of baking soda and cream of tartar, great!  One problem, I had no cream of tartar, in fact my dad had given me some not too long ago for a cake decorating class I was taking (don’t even remember what it was supposed to be used for), but then I gave it back to him, d’oh!  But, then I read on and discovered that in the absence of cream of tartar, lemon juice could be used, and lemon juice is one thing I am never out of, woo hoo, my morning and my scones were saved!.   I’m not going to get into the science of it all and the exact ratios, for that you can go to the link above, but long story short, for my missing 1 teaspoon of baking powder, I replaced it with ½ teaspoon of baking soda plus 2 teaspoons of lemon juice.  I added the baking soda in with my dry ingredients and the lemon juice in with my wet.  The recipe worked, I noted no discernible difference between this batch of scones and previously tested batches using the full Tablespoon of baking powder.  So now you know, no need to panic if out of baking powder, but if you end up with an empty box of baking soda, you’re on your own. : – )


Oatmeal Blackberry Almond Scones

IMG_3680 Blackberry Almond Oatmeal Scone

Oatmeal Blackberry Almond Scones

Author: Sweet Green Kitchen’s Jen Jones

Endorsed by my four year old, who took one bite and pronounced (unsolicited, I might add) “mmm, these are really tasty”, what more could you ask for.  I make a lot of different scones and these are my latest variation.  These are by no means traditional Irish scones, but my very Americanized version with whole grains and less fat, I would agree with the four year old they are “really tasty”, but also a little bit healthy to boot.  A nice breakfast treat, perhaps with a little yogurt or a lovely afternoon “teatime” or after school snack.  I use frozen blackberries here which stay intact a little bit more than fresh berries would, plus using frozen berries makes it a great year round recipe when perfect summer berries are not available.

Heart shapes seemed to be in order since the blackberries “bleed” quite a bit into the dough, coloring it a nice pinkish red. I resisted the urge to title this recipe “Bleeding Hearts”, but maybe for Halloween…Otherwise you can share the love all year long with these tasty little scones.




1 Cup Unbleached White Flour

½ Cup Whole Wheat Pastry Flour

1 Cup Old Fashioned Rolled Oats (not instant)

¼ Cup Almond Flour (see note below)

1 Tablespoon Baking Powder

¼ teaspoon Fine Sea Salt

1 teaspoon Cinnamon

¼ teaspoon Ground Ginger

Zest of 1 Lemon

¼ Cup Sugar (I use a minimally processed and Organic sugar)

2 Tablespoons Brown Sugar


3 Tablespoons Coconut Oil (Solid) OR cold Butter OR Vegan Butter


¼ Cup Slivered Almonds

1 Cup Partially Defrosted Frozen Blackberries


½ Cup Buttermilk (I use lowfat)

1 Extra Large Egg

1 teaspoon Vanilla Extract

1 teaspoon Almond Extract

About 1 Tablespoon Lemon Juice



Measure out 1 cup Frozen Blackberries and set aside in a small bowl.  Leave at room temperature while preparing other ingredients.

Preheat Oven to 400 F

In a medium – large bowl combine all the dry ingredients (Flour through Sugars) with a whisk.

Next, measure out the Coconut Oil or Butter and cut into small pieces.  Add to the flour mixture and incorporate through using a pastry cutter or I find a potato masher works great too or even the back of a fork, leaving small pieces throughout, about the size of peas. 

Next, stir in Almond slivers.  Then add in the partially defrosted Blackberries, do not mix in.

IMG_3567 Blackberry Almond Oatmeal Scone dry mix

In a separate bowl or directly in the liquid measuring cup, mix together Buttermilk, Egg, Lemon Juice and Vanilla and Almond Extracts. 

Add the liquids to the flour mixture.  Stir to combine.  At this point, the Blackberries will mash up a bit and color the batter a pinkish hue, try not to completely annihilate them, you want to still be left with some pieces and even a few whole berries is nice.  IMG_3649

Place the batter in the refrigerator for about 15-20 minutes to chill a bit so it will be easier to form into shapes.  


I cut my scones into heart shapes, using a 2 ½ inch heart shaped cookie cutter.  I get about 13-14 scones.  If you plan to cut the scones into shapes as I do, sprinkle a little bit of flour onto a pastry mat.  Pour the batter out onto the mat, it will be very wet.  Spread the batter out using the back of a spoon, spatula or your hands, to about 1 inch thick.  Carefully cut shapes out of the batter and transfer to a parchment lined baking sheet.  I find it easiest to cut out the dough and then move the cutter over to the baking sheet and gently press the batter out of the cutter directly onto the parchment.  Continue and reshape the dough to cut more shapes. IMG_3651

IMG_3590 IMG_3589

Alternatively, you can make “drop” scones, by scooping out some batter with an ice cream scoop or large soup spoon and drop it onto the parchment.

Depending upon the size of your cutter or drop scones you should end up with about 12-16 scones. 

Bake in the middle of the oven for about 12-16 minutes.  Remove from the oven, cool on the pan for about a minute and then transfer to a wire cooling rack. Any leftover cooled scones can be stored in an airtight container for a few days or frozen in a zip top bag.  Enjoy!


Ingredient Note: If you don’t have almond flour on hand, you can make your own by grinding whole or sliced almonds in a spice grinder or food processor.  They should be finely ground when done, just be sure not to process so long that the almonds turn into paste, which would be Almond Butter, also quite tasty.

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