Vanilla Bean Scones with Raspberry Glaze



  • 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)


  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.
  4. 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.
  5. 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.
  6. 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.
  7. Scones will keep for up to 3 days in an airtight container.
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