gluten free vegan maple oat scones
RECIPE TYPE: muffins & scones
oat scones
  • 1 3/4 cups, plus 2 tablespoons Sarah's gluten free flour blend
  • 1/2 cup certified gluten free quick oats
  • 1/3 cup coconut sugar or brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon sea salt
  • 4 tablespoons vegan butter, chilled
  • 2 tablespoons non-hydrogenated shortening
  • 1 cup So Delicious unsweetened almond milk or coconut milk
  • 1 teaspoon vinegar
maple glaze
  • 1 cup powdered cane sugar
  • 2 tablespoons pure maple syrup
  • 1 tablespoon So Delicous unsweetened almond milk or coconut milk
  1. Preheat oven to 400 degrees. Prepare baking sheet by lining with parchment paper. Set aside.
  2. In large mixing bowl, sift together flour, oats, coconut sugar, baking powder, baking soda and salt. Add chilled shortening and vegan butter. Using pastry cutter, cut in shortening and butter until small pieces remain.
  3. Mix together almond milk and vinegar in small bowl, then pour over flour mixture. Gently blend dough until just comes together. Be careful to not over mix.
  4. On lightly floured surface, place dough. Gently pat into 8-inch circle, about 1 inch thick. Using pizza cutter or sharp knife, cut dough into 8 triangles.
  5. Place scones on prepared baking pan. Bake 16-18 minutes, until tops are golden brown. Remove from oven and cool slightly on cooling rack.
  6. To make maple glaze, mix together powdered sugar, maple syrup and almond milk. Drizzle over cooled scones. Allow icing to set before serving.
Recipe by Sarah Bakes Gluten Free at