These deliciously easy and crumbly soft cinnamon roll scones are so decadent you won’t believe they are gluten free AND vegan. Like a cross between a Snickerdoodle and the British breakfast pastry, this is a scone recipe you’ll want to make all autumn long.
Whether you eat a scone first thing in the morning with your cup of coffee or as an afternoon pick me up when the 3 o’clock slump hits, one thing is for certain: scones are delicious. It’s quite easy to see why they are so popular far beyond their birthplace in Scotland.
What is a scone?
The traditional scone is a dish hailing from across the pond. Most Scottish or UK scones are quite similar to American biscuits. They achieve their crumbly, flaky quality by cutting cold butter into flour, salt, sugar and leavening, and then slowly add cold milk to mix until just combined.
I can’t even tell you how many different flavors of scones I’ve come across in my day: from cranberry white chocolate to pear gorgonzola, chocolate chip to ham and cheese. They can be as versatile as your imagination, landing them squarely among my favorite things to make.
How do you make scones gluten free and vegan?
Alas, since entering the world of food allergies, things like butter, flour and milk have been deemed off limits. Today I am here to proudly announce to you my perfectly allergy friendly scone recipe! With just a few tweaks, it’s totally possible to make scones without any of the ingredients that make your life miserable.
First up, you’ll want to combine all of your dry ingredients into a large bowl. Because I’m using King Arthur Gluten Free Baking Mix, that means you only need to measure out the mix, flour and salt. Hooray for shortcuts!
Next up, you’ll want to incorporate 4 tablespoons of solid coconut oil to your dry mix. I know this sounds like a strange step, but it will help to achieve a flakier texture than the creaming method. If you’ve ever made a homemade pie dough, you should be relatively familiar with this process.
TIP: While you can use either a fork or a pastry cutter for this step, you can also get in there with your hands and rub the pieces of coconut oil between flour to make small pieces. Just be sure to work quickly so as not to melt the oil. Alternatively, you can also blitz the dry ingredients with the solid oil in a food processor by pulsing about 10 times.
Next up, you’re going to add in your milk of choice. For best results, make sure your milk is extra cold. And if you’re going for vegan options, I find that I prefer the So Delicious Coconut Milk Beverage to work the best. While stirring, slowly add in the cold milk, mixing until just combined.
It will be a very wet dough, and you’ll want to loosely shape it into a ball at the bottom of your mixing bowl. Next up, you’ll make the cinnamon sugar paste by combining the melted coconut oil, brown sugar and cinnamon.
Dot the cinnamon sugar all over the dough. Using a spatula, slowly swirl the cinnamon sugar throughout. Try not to over mix, or you’ll lose out on the pretty swirl pattern in the scones.
Now here’s the best tip I’m about to give you: the secret to making perfectly even scones is using a muffin scoop!
TIP: Buy a few scoops (also known as dishers) in different sizes. I love using them for making evenly sized cookies and filling my muffin cups too!
Line a cookie sheet with parchment and preheat your oven. Using a medium scoop, dish out 8 even scones and space them evenly across the cookie sheet. Sprinkle the tops of the scones with a bit of sugar for a bit of shine and crunch. Granulated is just fine, bonus points for turbinado sugar!
These scones are delicious warm from the oven, but they also reheat beautifully. Serve them with a tab of vegan butter, with your favorite fruit preserves, or just a great cup of coffee.
Frequently Asked Questions
Can I customize these scones?
Absolutely! The beauty of scones is their near inexhaustible variety. Feel free to omit the cinnamon sugar if you prefer. Here are just a few ideas:
- Add chocolate chips of your choice
- Add in dried fruit
- Add toffee bits of nuts
- Roll them in flaked sweetened coconut
- Some flavor combos: cranberry and white chocolate, apricot and white chocolate, coconut and milk chocolate, dark chocolate and pecan
- Keep them simple and serve them with lemon curd or clotted cream for a truly European experience.
I’m not kidding here folks! The sky is truly the limit when it comes to these gluten free scones.
What if I’m not gluten free?
If you’re not gluten free, feel free to substitute in your favorite baking mix. If you opt for AP Flour, be sure to add leavening to the mix.
Can I use other kinds of milk?
Yes! Here at Wright Things, we embrace the desire to customize our recipes to your needs. While I prefer coconut milk, you could use any variety of milk – oat, almond, soy or even dairy.
Need more recipe inspiration? Check out these other deliciously healthy breakfast treats:
If you’re loving the allergy friendly recipe inspiration, please follow me on social media for more regular inspiration! And if you made this vegan, gluten free scone recipe, please be sure to rate and review it below so I know how they turned out!
- 2 cups King Arthur Gluten Free Baking Mix
- 1/4 cup white sugar
- 1/2 teaspoon salt
- 3/4 cup So Delicious Coconut Milk Beverage (cold works best)
- 4 Tablespoons solid coconut oil
- 2 Tablespoons liquid coconut oil
- 1/4 cup brown sugar
- 1 Teaspoon cinnamon
- Preheat oven to 375F and line a baking pan with parchment.
- Combine King Arthur Gluten Free Baking Mix, white sugar, and salt in a bowl to for combine the dry ingredients.
- Measure 4 tablespoons of solid coconut oil,
- Mix the 4 tablespoons of solid coconut milk into the dry mixture as shown, until texture is crumbly. I usually do it with a spatula and a chopping motion to start, but don't be afraid to use your hands!
- Add the So Delicous Coconut Milk Beverage mixture to the dry ingredients and mix until well combined. The texture will be a very wet dough, and press together into a loose ball.
- Mix the 1/4 cup brown sugar, 2 tablespoons of liquid coconut, and 1 teaspoon cinnamon.
- Spoon the brown sugar mixture over different areas of the dough.
- Mix the mixture into the dough until just combined, and you can see swirls.
- Measure out 8 scones with a muffin scoop. Yes, you read that right. Muffin scoops are the secret ingredients to prefect scones.
- Sprinkle top of scones with sugar.
- Bake for 23 minutes or unti internal temperatuer of scone reaches 210 F
This is a great base scone recipe without butter. This recipe, which is also gluten free and eggless is also a great base for anything you may want to add, like chocolate chips, coconut, or dried fruit.
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Amount Per Serving: Calories: 230Total Fat: 17gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 1mgSodium: 596mgCarbohydrates: 40gFiber: 1gSugar: 16gProtein: 4g
Nutrition information is estimated.