Vegan Gluten-Free Scones Recipe
Tender, crumbly vegan and gluten-free scones with a golden crust and soft interior, perfect for enjoying with your favorite jam or plant-based cream.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">280g gluten-free flour blend</li><li class="ingredients-single-item">60g almond flour</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">2 1/2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp xanthan gum (omit if your flour blend already contains it)</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">115g cold coconut oil, solid (not melted)</li><li class="ingredients-single-item">180ml cold coconut milk (full-fat, refrigerated)</li><li class="ingredients-single-item">2 tbsp lemon juice</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">2 tbsp plant-based milk for brushing</li><li class="ingredients-single-item">1 tbsp coarse sugar for topping (optional)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Pastry cutter or food processor</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Parchment paper</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. Place your coconut oil in the freezer for 5-10 minutes if it's not already solid. Cold fat is essential for creating those flaky pockets in your scones.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, whisk together the gluten-free flour blend, almond flour, sugar, baking powder, baking soda, xanthan gum, and salt. The xanthan gum acts as a binder, replacing the structure that gluten would normally provide in conventional scones.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Using a pastry cutter or food processor, cut the cold coconut oil into the flour mixture until it resembles coarse crumbs with pea-sized pieces remaining. These small pieces of fat will create steam pockets during baking, resulting in a flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Combine the cold coconut milk, lemon juice (which acts as a vegan buttermilk substitute), and vanilla extract in a small bowl, then pour into the flour mixture. Stir gently with a wooden spoon until just combined – the dough should be slightly sticky but workable. Overmixing will develop the starches in the gluten-free flour, making your scones tough.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Turn the dough onto a lightly floured surface (use your gluten-free flour blend) and gently pat into a circle about 2.5cm (1 inch) thick. Don't use a rolling pin, as your hands will apply less pressure, resulting in a more tender scone.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Using a sharp knife, cut the circle into 8 wedges like a pizza. Transfer the wedges to your prepared baking sheet, allowing about 2.5cm (1 inch) between each scone to allow for expansion.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Brush the tops with plant-based milk (this creates a golden crust without using eggs) and sprinkle with coarse sugar if desired. Place the baking sheet in the freezer for 5 minutes to re-chill the coconut oil – this step is crucial for achieving height and flakiness.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 15-18 minutes until the scones are golden brown and a toothpick inserted into the center comes out clean. Gluten-free baked goods can sometimes take longer to develop color, so don't be tempted to remove them too early.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack. This resting period allows the starches to set and prevents your scones from crumbling when moved.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Serve warm or at room temperature with your favorite jam, plant-based butter, or whipped coconut cream. The scones are best enjoyed the day they're made, but can be stored in an airtight container for up to 2 days or frozen for up to 1 month. To reheat, warm in a 160°C (320°F) oven for 5 minutes.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why is cold coconut oil essential for making flaky scones?
Cold coconut oil creates pockets of fat within the dough that, when baked, melt and release steam. This creates air pockets and separation between layers, resulting in that coveted flaky, tender texture. Warm oil would simply blend into the dough, eliminating this crucial structural element.
Can I add fruits or other mix-ins to these gluten-free pastries?
Absolutely! Fold in 100g of fresh or frozen berries, dried fruit, chocolate chips, or chopped nuts after combining the wet and dry ingredients. For citrus versions, add 1-2 tablespoons of zest. Be gentle when incorporating to maintain the light texture of your scones.
How can I ensure my scones rise properly without gluten?
For proper rise in gluten-free scones, ensure your baking powder is fresh, don't overmix the dough, use xanthan gum as a binder, chill the shaped dough before baking, and bake at a high temperature (200°C). The cold fat technique is particularly important for creating steam and lift.
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