- 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 teaspoon fine sea salt
- 1 tablespoon baking powder
- 1/2 teaspoon 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 tablespoons raspberry juice (from thawed frozen raspberries)
- Preheat oven to 375˚F. Line a large baking sheet with a silicone mat or parchment paper; set aside.
- 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.
- 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.
- Turn the dough out onto a flat surface lined with parchment paper and pat into a disk that’s about 1” thick. Using a sharp knife, slice the dough crosswise – four ways – then transfer to the prepared baking sheet.
- Brush scones with almond milk and sprinkle with vanilla sugar, if desired, then bake at 375˚F for 18-20 minutes. Transfer to a wire rack to cool.
- While the scones are cooling, prepare the raspberry glaze by whisking together the powdered sugar and raspberry juice, then smear or drizzle over top and enjoy.
- Scones will keep for up to 3 days in an airtight container.