Vanilla Bean Scones with Raspberry Glaze Recipe | Yummly
AboutCareersContact UsFAQs
BookmarkletYum Button

Vanilla Bean Scones with Raspberry Glaze

Read Directions
Add to Meal Planner
Vanilla Bean Scones with Raspberry Glaze

Add to Meal Planner


  • 1 1/2 cups all purpose gluten free flour blend
  • 1/4 cup coconut oil (unrefined, melted, but not hot)
  • 1/2 cup rolled oats
  • 1/2 tsp. fine sea salt
  • 1 Tbsp. baking powder
  • 1/2 tsp. vanilla bean (powder)
  • 1/4 cup maple syrup (Grade B)
  • 1/2 cup unsweetened almond milk (cold)
  • unsweetened almond milk (for brushing)
  • vanilla sugar (for sprinkling, optional)
  • 1/2 cup cane sugar (powdered)
  • 2 Tbsp. raspberry juice (from thawed frozen raspberries)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner


    1. Preheat oven to 375˚F. Line a large baking sheet with a silicone mat or parchment paper; set aside.
    2. Add the flour to a large mixing bowl and slowly drizzle in the coconut oil while using the KitchenAid® 7-Speed Hand Mixer – on the low speed – to blend until the mixture resembles coarse meal with pea-sized clumps.
    3. Add the oats, salt, baking powder, and vanilla bean powder then mix again – with the mixer – just until combined. Create a well in the center of the flour mixture and pour in the maple syrup and almond milk; use a spatula to (gently) combine the ingredients. The dough will feel a bit wet, but it shouldn’t take long for the flour and oats to absorb the excess moisture.
    View 4 More StepsDiscover more recipes from KitchenAid