These raspberry scones are not only cute and delicious, they are actually vegan! Before you run away (picky eaters of the world) trust me. I rarely try to eat a indulgent treat or have a completely unhealthy breakfast to start the day, which is why these are perfect for the weekend or during the week as a grab-and-go breakfast to go with your coffee.
Many of us have most of the ingredients already, however there are a few items I recommend splurging on such as oat flour (so you can skip the making your own part), coconut flour (the fresher the better), and fresh organic raspberries (skip the freezer aisle).
I prepared these in a quick 30 minutes or less. The cooling time was the hard part for me (hehe) -- they just smelt so good, I couldn't resist having one while the glaze was still wet. Let me just add that the added glaze totally ruins the semi-healthy treat we're going for but it is totally worth it! Another thing you can do instead of making a glaze is shaking the powdered sugar on top (as shown in the finished product pictures).
I plan on trying this recipe to make other scone varieties such as bananas and chocolate chips or blueberries for a more traditional scone. Once you get that base, instead of added raspberries, add whatever you want to it and call it your own. Be creative, spontaneous and have fun doing it!
Serves: 14 scones (about 2-4 inches each )
- 3 cups gluten free whole rolled oats (or 2 cups oat flour + ½ cup for dusting)
- ½ cup coconut flour
- ¼ cup + 2 tablespoons cane sugar
- 1 tablespoon baking powder
- 1 teaspoon sea salt
- ¼ cup + 2 tablespoons chilled coconut oil
- 1 cup cold
- 1/2 cup raspberries, sliced or whole
- 1 cup powdered sugar
- 2 to 3 tablespoons almond milk
- Preheat the oven to 370°F and line a large baking sheet with parchment paper.
- Using a food processor or a blender, process the whole rolled oats into a fine flour and measure out 2 level cups. Reserve the remaining flour for dusting.
- In a large bowl, stir together the oat flour, coconut flour, sugar, baking powder, and salt. Cut in the chilled coconut oil using a pastry cutter or fork until the mixture resembles coarse crumbs. You can also use a food processor for this step, if you prefer.
- Add the cold almond milk and stir to incorporate.
- Turn the dough out onto a floured surface and knead gently several times, incorporating more flour if needed.
- Separate the dough into two halves. Working with one half at a time, pat the dough down and place ⅓ cup of the raspberries on one side of the dough. Fold the other side of the dough over the raspberries and press gently so that some raspberries show through. Shape the dough into a 1” thick round and slice into 6 triangles. Transfer the scones to the baking sheet and repeat with the other half and the rest of the raspberries.
- Bake for 20 minutes or until golden brown.
- In the meantime, in a small bowl, stir together the powdered sugar and almond milk to make the glaze. Set aside.
- Remove the scones from the oven and cool on the pan for 15 minutes.
- When they are completely cool, drizzle with the glaze and serve.