Instructions

Step 1

Crank your oven to 400°F and let it preheat fully—about 10 to 15 minutes—because that initial blast of heat is what gives gluten-free scones their lift without any gluten to hold them up. While the oven warms, line your largest baking sheet with parchment paper so the bottoms don't stick and cleanup stays effortless.

Step 2

In a small bowl, whisk the powdered sugar and almond milk together until you have a smooth glaze that's thick but still drizzles easily off the whisk. If it seems too stiff, add another splash of almond milk a teaspoon at a time until it reaches a pourable consistency. Set the bowl aside so the glaze can thicken slightly while the scones bake.

Step 3

Pour your whole rolled oats into a food processor or blender and pulse until they transform into a fine, fluffy flour—this usually takes about 45 to 60 seconds, and you'll know you're done when no whole oats are visible and the texture looks like sand. Measure out exactly 2 level cups of this oat flour for your dough, then scrape the rest into a small bowl to reserve for dusting your counter later, which keeps the scones from sticking when you roll them out.

Step 4

Grab a large mixing bowl and whisk together the oat flour, coconut flour, sugar, baking powder, and salt until everything is evenly distributed. Add your chilled coconut oil and use a pastry cutter or fork to work it into the flour—you're aiming for a texture that looks like coarse crumbs with some pea-sized pieces still visible, since keeping that fat cold is what creates those flaky layers in your finished scones. Pour in the cold almond milk and stir gently with a wooden spoon just until the dough comes together; a few dry spots are totally fine, because overmixing is exactly what leads to tough, dense scones instead of light, tender ones.

Step 5

Lightly flour your countertop and turn the dough out onto it, giving it a gentle knead for about 30 seconds—add a dusting more flour only if it sticks to your hands, since you want it tacky but not gluey. Divide the dough into two equal portions and set one aside. Working with the first half, pat it into an 8-inch round about 1 inch thick, then scatter ⅓ cup of raspberries over one side. Fold the bare half over the berries and press gently so the dough seals around them, leaving a few raspberries visible through the top for a beautiful marbled effect. Slice the round into six wedges and transfer them to your baking sheet, spacing them 2 inches apart, then repeat with the second half of dough.

Step 6

Slide the pan into the oven and bake for 12 to 15 minutes, until the tops turn a deep golden brown and the edges look crisp and firm. You'll know they're done when the kitchen smells like warm berries and the scones feel set to the touch. Once they're out, let them rest on the hot pan for 10 minutes—this gentle carryover cooking finishes the centers and keeps the bottoms from turning soggy. Transfer them to a wire rack to cool completely; glazing them while they're even slightly warm will make the icing melt and slide off instead of setting into that pretty drizzle.

Best Gluten-Free Vegan Scones with Raspberries

Gluten-Free Vegan Scones with Raspberries