scones are a delightful treat, perfect for breakfast, brunch, or an afternoon snack. Made with oat flour and coconut flour, they have a slightly nutty flavor while remaining light and tender. The combination of chilled coconut oil and almond milk ensures a flaky texture, while the juicy raspberries add a tart sweetness that pairs beautifully with the lightly sweetened dough. Whether served fresh out of the oven or with a spread of jam or dairy-free butter, these scones are a wonderful addition to your baking routine.
Ingredients
- 3 cups gluten-free rolled oats
- 1/2 cup coconut flour
- 1/4 cup + 2 tablespoons cane sugar
- 1 tablespoon baking powder
- 1 teaspoon sea salt
- 1/4 cup + 2 tablespoons chilled coconut oil
- 1 cup cold almond milk
- 2/3 cup raspberries, sliced in half
Instructions
- Preheat and Prepare: Preheat your oven to 400°F. Line a large baking sheet with parchment paper to prevent sticking.
- Make Oat Flour: Using a blender or food processor, pulse the rolled oats until they reach a fine, flour-like consistency. Measure out exactly 2 cups of oat flour for the dough.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the oat flour, coconut flour, cane sugar, baking powder, and salt.
- Cut in the Coconut Oil: Using a pastry cutter or your fingers, cut the chilled coconut oil into the flour mixture until it resembles coarse crumbs. This step is essential for achieving a flaky texture.
- Mix the Dough: Slowly pour in the cold almond milk, stirring gently with a spatula until the dough comes together. Avoid overmixing, as it can make the scones dense.
- Add the Raspberries: Lightly flour a clean surface and turn the dough out onto it. Knead gently a few times. Divide the dough into two halves. Flatten one half slightly and place half of the raspberries on top. Fold the other half of the dough over, pressing gently so that the raspberries are distributed but not crushed.
- Shape and Cut: Shape the dough into a 1-inch thick round. Use a sharp knife to slice it into 6 even triangles.
- Bake: Arrange the scones on the lined baking sheet, spacing them slightly apart. Bake for 12 to 15 minutes, or until golden brown and firm to the touch.
- Cool and Serve: Remove the scones from the oven and let them cool on the baking sheet for about 10 minutes before serving.
Serving Suggestions
These scones taste amazing on their own, but you can enhance them with a drizzle of honey, a dollop of dairy-free yogurt, or a spread of almond butter. They pair beautifully with coffee, tea, or a refreshing glass of almond milk.
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. They can also be frozen for up to a month—just reheat in the oven before serving for the best texture.
Enjoy your homemade gluten-free raspberry scones!
