These healthy oat flour scones are naturally gluten-free, and oil-free made with coconut butter or low-fat with banana for a crumbly, subtly-sweet, baked breakfast treat!
Posting more on Instagram Stories is an unwritten goal of mine this year. By more I mean at all. And unwritten because actually including it in the goal list sounded like too much commitment considering my track record with Snapchat. But so far I’ve been doing pretty well not completely failing at sticking to it. I know it is the sort of thing that once I get in the habit will be no big deal, but making it past that 21-days-of-consistency-to-form-a-habit mark is proving to be a challenge.
I like the impermanent, no-frills nature of IG Stories. But sometimes I get lost in the creative process and forget to whip out the phone and share the fact that I baked muffins. Or I have those days where I just feel like hiding from all things social media in the offline world far away from comments and likes and 15 second videos. It’s not a very practical thing to do as a blogger, but I am sure you know the feeling.
Spontaneous IG story-ing doesn’t often happen when I’m in that kind of mood, even though logically I know it only takes 2 minutes to take a photo, try to think of something clever to write on it, realize I have nothing so use cute emojis to distract from that fact, and post it to my story.
Anywho…that was a lot of rambling to say I’m going to try but I promise nothing. Except oat flour scones, those I can safely promise at this point.
If you follow me on Instagram and saw my stories from the past week or so, you would be expecting to see these scones show up on the blog any day now. Scones trial 1, trial 2, and trial banana all made an appearance there.
Trial one was good, but a little too moist–like a triangular muffin. They needed more crusty crumbly biscuit-vibes.
With a few tweaks, trial two came out of the oven with perfect crusty-golden corners, a crumbly but still moist middle, and a shorter ingredient list actually! Proof that temperature and a few more minutes of baking can make a big difference.
Trial three banana was for my hardcore HCLF fruit-loving friends to find a fat-free fruitier option instead of the coconut butter used in the original recipe. And it turned out even better than I was expecting. They do have a slightly chewier texture and dry out faster, but as long as you eat them while they are warm and freshly baked they are delicious!
Besides the texture, one of my favorite things about these scones is the not-too-sweet taste. Less sugar obviously makes them more morning appropriate too, and it also makes them more topping appropriate. When I say topping I’m thinking peanut butter or vegan butter or (my favorite) JAM! Okay I may be a little bit biased towards fruity, but in my mind any biscuit-like bread just begs for a thick layer of berry jam spread on top. You could stick with strawberry jam to match the berries baked in, or get really crazy and mix things up with blueberry or raspberry jam.
Whatever suits your scone-eating fancy!
Strawberry Oat Flour Scones
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 scones 1x
Description
These healthy oat flour scones are naturally gluten-free and oil-free made with coconut butter or low-fat with banana for a crumbly, subtly-sweet, baked breakfast treat!
Ingredients
- 2 ½ cups rolled or quick oats
- ¼ cup coconut sugar
- 1 tbsp baking powder
- 1 tsp vanilla extract
- 1 tsp lemon juice
- Pinch of salt (optional)
- 1/3 cup coconut butter (*see notes for a fat-free option)
- 2/3 cup non-dairy milk
- 1/2 cup frozen strawberries
- Optional: coconut butter glaze
Instructions
- Preheat the oven to 425F.
- In a high speed blender, grind the oats into a fine flour.
- Transfer to a mixing bowl and add the coconut sugar, baking powder, vanilla, salt, and lemon juice. Mix briefly to combine.
- Soften the coconut butter by microwaving for 15-20 seconds. It should be easy to scoop out, not dry and crumbly. Add the coconut butter (or chilled banana). Use your hands to work it in until the texture is crumbly with small pebble-sized pieces.
- Add half of the non-dairy milk. Use your hands to mix/knead the dough. Add the rest of the milk slowly until you have a slightly sticky dough. Do not over work it, knead with fingertips just until combined.
- Add the frozen berries (I pulsed frozen strawberries in a blender for smaller pieces) and mix.
- Shape the dough into a circle at least 1 inch high and about 8 inches in diameter.
- Cut into 6 triangles and transfer to a baking pan lined with parchment paper.
- Bake for approximately 15 minutes at 425F or until golden brown on the edges.
- Remove from the pan, cool briefly, and then enjoy plain or with topping/spread of choice!
Notes
*To make them fat-free, replace the coconut butter with 1 medium ripe and chilled banana. You may need to decrease the amount of nondairy milk slightly with this option, start with 1/2 cup and adjust as needed.
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I saw just the peep of today’s goodies… and I was like, Please let it be scones, please let it be scones!! And whaddya know? SCONES!! I don’t even know where to get started on how awesome these are–the drizzle (oh my goodness, that drizzle!!), the beautiful pop of color from those strawberries, the fact that you used oat flour (why have we never talked about the fact that we both LOVE baking with oat flour??), the trianglularly awesome shape of these guys… and my dear lady bird, I have to stop before I get so hungry I eat mah keyboard! Lol. As for the IG story business, I was just talking to Erik about this the other day! Like, so… it doesn’t stay there, and there are no comments? I cannot compute. Haha. So good luck and tell how it all works out! 🙂 I will be of no help until then… Lol. I like that you kept these not-too-sweet, so we could really load on all the spreads and then some. YUM! Text you soon bestie! <3 <3
You NEED to join me on this IG storying mission so then we can be confused together and most importantly I can spy on and guess what goodies you will be posting next! As backup for when the bestie connection is lagging a little 😀 Oh how I love your scone enthusiasm–the pop, the drizzle, the spread-ibilities! Maybe that’s how we found each other can connected in the first place, the shared oat flour adoration. That must be it 😉 Yay can’t wait to text chat this weekend <333
Girllll, these are gorgeous!! Now, I’m SO doing a happy dance that you reviewed my cake in a crate cake with the coconut butter because I’m absolutely LOVING seeing you use coconut butter now lately in your baking! Just like you said, it’s moisture magic! So much better naturally sweet flavor too, way better than coconut oil, right? I have some maple cinnamon coconut butter scones as well coming to the blog. I made mine the same week that Sophia made hers and I was asking her if hers were made with coconut butter to make sure our recipes weren’t identical, LOL! Thankfully hers weren’t anything like mine. Anyways, I love that you stuck to the trials to get these so amazing. Sometimes, all the trials are stressful, but in the end, worth it! I’m glad you used strawberries and not banana 😉 I saw your IG story on the blueberry ones..were those not good? So funny too, I have never done an IG story but have told myself I need to this year. Until recently, I didn’t even know how to do one, LOL!
Ok, off to go watch the video!
Well just imagine the insanely thrilled happy dancing I’m doing over here with this new found coconut-butter-rocks-in-baking thing? It is awesome! You are awesome, can’t thank you enough for this discovery! It’s better than nut butters I think. Better than coconut oil even (and oil-free yay!). Moisture-magic but also it just blends in so nicely and doesn’t overpower other flavors. Other flavors like cinnamon and maple perhaps–can’t wait! I remember Sophia’s apple sones too with that delicious caramel–still want to try those! The blueberry ones were just for trials 2 and 3 because I ran out of frozen strawberries and it was raining that day so I didn’t feel like running out lol. They tasted great, just not as pretty 😀 Post yours soon!!
SO MUCH YES FOR VEGAN SCONES!!! And can I just say I literally LOVE and so appreciate that you included a “fruitier” version, too! You know I’m a banana lover and I’m insanely excited to try these. There’s just something that feels so special about a cute little scone and some coffee. Yours look absolutely magical (as always!). PS I also kind of died reading the part about insta stories, because I literally have the same goal and the same barriers! AKA whenever I’m baking I forever end up with sticky hands/fingers/food everywhere and I’m too lazy to get out my phone and get food all over it, haha. But your scones the other night definitely got me pumped about this recipe, so I’ll have to be sure I use mine more, too! But back to these cute lil scones, they look simply divine, Natalie. Definitely a fun weekend treat, and I can’t wait to try them!
Hehe I love your scone enthusiasm!! I am loving coconut butter lately for baking, but I know I have a fair few readers who always want the super fruity version instead–just warding off the sure-to-come questions. The banana version is awesome since you love bananas too, especially warm and with jam? Hahaha well then maybe we can hold each other accountable on the IG stories! See another day went by today and I totally forgot ugh. And yes the messy hands does not help…thank goodness for a good phone case? Thanks for checking them out Sara, and good luck to you on the IG stories thing too?
Love scones, love strawberries, love these!!! Gorgeous, Natalie <3
Thank you Aimee! I probably only know 1/100 of what you know about scones and scone-making, but it’s a baked good I’ve been wanting to try for a while 🙂
Well these look just absolutely delicious! I have used coconut oil in the past in my scone recipes but you have inspired me to try coconut butter! Sounds like it makes a delicious treat- and I love that you used strawberries!
Yep really similar to the coconut oil kind. I am recently coming to love coconut butter for baking, actually more than coconut oil as it never makes things feel/taste oily–just rich and moist! Thanks Kerri 🙂
Ive been looking for a recipe for vegan scones for FOREVER…..yes girl! Thank you so much for this! These look incredible!
Oh how perfect then!! I hope you get a chance to try them Lucie and they can fill that vegan scone hole in your life 😀
Omg! These are perfect! Just made them and they hit all the spots. I have been gl for over a year now and I have really missed scones. Not found a good one before. Even my husband think these are better then the non gluten free and I agree! We are very allergic in our family and want to eat healthy so your recipes are the best. Thank you so much for your hard work.
YES!!! Jennifer I am thrilled that you tried them and liked them too, I love getting feedback like this! Better than non gluten-free ones–wow that is awesome and high praise. I am so happy your whole family can enjoy them 🙂 Thank you so very much for the kind words, your comment was the perfect thing to wake up to! Happy weekend!
These look amazing!!! Vegan & gluten free I could use a yummy Sunday treat! thanks for sharing <3
A chilly sunday morning does sound like the perfect time for scones, I like the way you think 🙂 Thanks Karlie!
These look too incredible. I keep wanting to make scones but they scare me. I think once we move in a month, our place will have a larger kitchen and I’ll have more room to make a mess, and I’ll try there. Instagram Stories are so much fun, but I often will forget to do them when I most want to – like mid recipe testing. 😛
Oooh a bigger kitchen–that will be nice! I was totally intimidated by them too, that’s why it’s taken me so long to post a recipe. I swear I looked at at least 30 different recipes while I was working on this one just to make sure I wasn’t completely doing it wrong haha. Much easier than they seem, so just go for it 🙂
I love how you make everything with oat flour!!! It’s the best flour ever! Swooning over the fluffiness and drizzle of these babies, perfect to dunk into some coffee 🙂
I almost made these with almond flour or a mix of the two. Almost! But then I knew everyone would ask me if they could use oat so I just stuck with good old oat to start with 🙂 It is awesome stuff. Thanks Rachel!
These are super easy to make and delicious. Thank you, Natalie, for such an easy and yummy scone recipe. I used oat flour and did not need the entire amount of the milk. They turned out absolutely wonderful. Thank YOU!
Good to know Lana! I found slight variations in the amount of milk I needed batch to batch, hence the adding it slowly in parts. I am really happy you tried them and liked them though, thanks for the great feedback as always 🙂
Can I substitute the baking powder with baking soda or something else? We can’t eat any corn. Thanks!
Sure, baking soda will work. Just decrease the amount 1 tsp baking soda and add 1-2 tsps of lemon juice or apple cider vinegar 🙂
Hi Natalie, Where can i find coconut butter?
Most any health food store would have it in the nut butter section. Or you can order it on amazon, that’s what I usually do because it is cheaper that way 🙂
Thank u so much Natalie?
Love the use of oat flour in these nat! I cant wait for summer strawberries to come so I can use them to make these!
Thanks Jess! I know, berry season cannot come soon enough 🙂
Hello! I am going to try this recipe tonight but do not have lemon juice. Will it make a big difference? Also, I have fresh straberries instead of frozen. Should I freeze them, then pulse them like you did?
Thanks, Bargavi
The lemon juice is there to work with the baking powder and make them extra fluffy, but no it is not essential. You can substitute apple cider vinegar instead if you have that or just leave it out. As for the berries, you can just chop them up small, no need to pulse. But fresh berries will add more moisture than frozen so perhaps decrease the amount of non-dairy milk to 1/2 cup to offset the extra moisture. Good luck!
Hi Natalie
These look delicious! I am going to make them this morning for breakfast, but with blueberries as I don’t have any strawberries in the freezer. I don’t however, see anywhere how to make the drizzle. It looks amazing. If you wouldn’t mind sharing. I think I will make it lemon flavoured!
Adrienne
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Hi Adrienne! Mmm a blueberry version sounds lovely, maybe even better. The drizzle is made of coconut butter, a little maple syrup (optional) and nondairy milk. It’s the same as the glaze I used here: https://www.feastingonfruit.com/vegan-coffee-cake-gluten-free-oil-free/ Hope you enjoy!
Okay, so it took me a year after you posted this to finally make it, but so worth waiting for! I’ve been craving scones—haven’t had them for years—last one was at Starbucks, but then I went vegan and the quality of their pastries decreased and I lost my taste for commercial baked goods. Loved this! It was dessert tonight with chai and will be breakfast tomorrow with coffee. Had it unadorned. My only tweak was to add some cacao nibs because I am loving them and buying big bags that I have to use up. Not too sweet, crumbly, full of strawberries. Yum!
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There is no such thing as too late for yummy berry scones! I am so happy you liked them, mmm a scone + a warm beverage is the best in the winter. I totally relate–tastebuds really do change and have made me more of a snob for homemade baked goods only too haha. And I never say no to added chocolate, that sounds absolutely delicious. Thanks for the feedback Ellen, and enjoy the rest!
Just as delicious with some lemon zest, frozen blueberries, and a T extra of sugar to counteract any tartiness of the blueberies!
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Oooh yes! Possibly even more delish, lemon and blueberries are my favorite fruity combo💛 I’m so happy you liked them Ellen, happy weekend!
I’ve used this recipe as a base several times. I have tweaked it a bit and now don’t even bother making them into the circle then slicing for the wedge shapes and do them as drop biscuits instead. I live in the Middle East and things like Coconut sugar are not readily available. I’ve used honey each time I’ve made them with great results. I’ve noticed they do hold together better with banana in them, but either way they’re still delicious. I’ve also used a variety of different fruits such as dried sour cherries, dried cranberries, and fresh shaved coconut. This recipe has held up well with all and is toddler approved. I bake large batches over the weekend to take to work and pack in my daughter’s school lunch.
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Wow thank you for this wonderful and thorough feedback Jessica! I love the sound of all those delicious variations, you are inspiring me to revisit this recipe and come up with new versions too. And really good to know that they work well with honey instead of the sugar. I am so happy you and your family enjoy them 🙂
Can I use coconut oil or apple sauce for this recipe? Also, will brown rice syrup work instead of coconut sugar?
In place of the coconut butter? Either will work–the applesauce will make them slightly drier, adn if you go with coconut oil I would recommend reducing the amount to about 1/4 cup so they aren’t too oily. Using a liquid sweetener will throw off the moisture balance so you will likely need more flour. I can’t say exact amounts without testing it so you will have to experiment until the batter is similar to that in the video. Good luck 🙂
How about regular butter?
I’ve never tried it, but it could work. I haven’t baked with butter in so long it’s hard to say, but worth a shot 🙂
How do you think it would go if I subbed the coconut sugar with date sugar? I would love to do these to my child but I only want to give him fruit and not sugar. I have been told that date sugar could work as a substitute.
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Date sugar will be fine here too, I love that stuff!
Yay! Then we will enjoy scones today as a family!
Thank you so much for your fast reply as usually. Love your recipes. They help us so much. We have multiple allergies in the family so your hard work really helps!
This is a wonderful recipe! I made them with a banana instead of coconut butter. Worked well. I also did not have frozen strawberries, I chopped up some fresh ones and stirred them in, that worked well also. I added some vegan white chocolate chips too, no icing needed. Great recipe! Thank you.
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I am so happy you liked them and the banana swap was successful! I LOVE the white chocolate addition, that sounds so dreamy😋 Thanks for the feedback Jodi!
Oh these look divine! I avoid wheat but LOVE oats ( gluten problems). These are similar to my oat flapjacks. I have never seen coconut butter, so I’ll use vegan margarine instead.
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I wish flapjacks were a “thing” in here, they sound amazing! But yes these are delicious and wheat-free🤗 And if you can’t find coconut butter vegan butter should be fine, or you could even try a nut or seed butter instead!
I thought flapjacks were popular in the USA? I will at some point take photos of mine and put the recipe on my instagram. I cannot take credit for the original recipe though- a man I know gave me it. Altho he used muesli which I substitute oats for. I’ve been experimenting with it and making chocolatey ones ( putting Bournville cocoa powder in the mixture).I never thought of nut butters- I get Whole Earth peanut butter- might add a bit of that to my flapjacks next time I bake “chocolate” ones.
Not at all! And some people call pancakes flapjacks here which is just even more confusing haha. Omg chocolate flapjacks…peanut butter flapjacks…you’re killing me🤤🤤 PLEASE share this recipe soon and lemme know when you do!
I certainly will share it (on my instagram)! I aiming to perfect the chocolate one—
I’ve started eating a plant based low fat diet, including more oatmeal. This recipe sounded great. I didn’t have frozen strawberries, but I had fresh. So I chopped some up to 1\2 cup. I also used unsweetened applesauce. Instead of using my oven, I used my cuisinart air fried oven.
Baking for 15 min. unfortunately, the scone was over browned( not burnt completely)and the inside was still wet. Lol. I’ll definitely try again. Maybe when I have frozen strawberries, and a banana for the oil. Also, I’m still learning the air frier oven. But, love the oatmeal flour. Thanks for the recipe.
Oh no! I don’t have an air fryer or any experience with them so I’m not sure how you could adjust this recipe to work in there or if it will even. But good luck figuring it out, I hope the next batch comes out better!
Hi! I made these today and they ended up dry and very crumbly. What went wrong? 🙁
Oh no! Hmm sounds like your dough was just too dry, can happen with simple measuring differences. Try adding more coconut butter and/or less flour next time 🙂
Ok. The dough wasn’t dry when I was mixing it. I’ll adjust next time. Thanks!
I was looking for a scone recipe that exclusively used oat flour, and I found this one. I’m not vegan or gluten-free, but I had almost all the ingredients on hand (except coconut butter, which I replaced with 1/4 cup coconut oil as I saw in a comment you made responding to a query about replacing coconut butter). I also only used a little more than 1/3 cup of liquid (water because I didn’t have any dairy-free milk on hand). I used blueberries instead of strawberries, because I love a good blueberry scone.
I say all of this to say that I made these today, and tried them after they had cooled a bit, and they are delicious! I LOVE the nutty flavor the oat flour gives, and they, true to your description are slightly crumbly and subtly sweet, which I like. They are also very fluffy! I will continue to use this recipe because it is simple and delicious!
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I am so happy they were a success Faith! Appreciate your sharing your variations (love them with blueberries too, best berry for baking imo!) and I am happy they could satisfy the oat flour scone search for you. Happy sunday💞
How do you make the glaze ?
Here’s the glaze recipe: https://feastingonfruit.com/vegan-coffee-cake-gluten-free-oil-free/#tasty-recipes-14864
Thank you for the prompt reply.
Can’t wait to try it !
Can I replace the strawberry with an apple? If so , should it be frozen? I also don’t have any milk right now. Can I use water instead? thanks!
also , is it possible to use oat flour instead? How much oat flour should i use?
Sure! Try 2 cups of oat flour
Apple should be fine, and nope doesn’t need to be frozen! And water will work, but might make them a bit drier. Hope that helps!
sorry for asking again , should I swap the vanilla for cinnamon instead if I use an appple? Or is it better to just use vanilla?
Oh sorry i missed that bit!! I personally would throw in a bit of both if you do an apple version😋
can I use stevia to replace the coconut sugar?
You can, but it will make them a bit drier since coconut sugar has some natural moisture in it that stevia does not!
I’ve really been craving scones and can’t wait to try out this recipe! However, I’m wondering if I can substitute applesauce for the mashed banana? If so, how much would it be measured?
Yes applesauce will absolutely work! It will be about 1/3 cup 🙂
I was searching for oat flour recipes and came upon this one. I’m excited to try it and apologize if I missed it, but I’m wondering if you have the nutritional information on a one-scone serving of these? Thanks!
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Well then I’m so happy I found this recipe! This is an older recipe, so I didn’t have the nutrition info calculated for it, but I just added that to the recipe card for you. Hope that helps!
Thank you so much for your time and trouble in doing and adding the info! It is very much appreciated!
Hi, I’m baking for a vegan friend. I don’t have coconut sugar, but I do have maple syrup.can I use maple syrup and if so, how much?
The liquid nature of maple syrup is going to make your dough too soft to shape in the scones. Hence why I used a dry sweetener, do you have brown sugar by chance? That would work in place of the coconut sugar!
This is literally one of the best things I’ve ever tasted and made in my life (no joke or hyperbole). I am amazed and blown away how oats and a banana (peeled and chilled for around 30 minutes or so) along with frozen blueberries, some sugar (I used date sugar), and plant milk (I ended up using 1/2 cup) can be subtly sweet and crunchy. I am so glad you posted a low-fat non-coconut-milk version because I cannot handle too much fat and can only eat coconut-derived foods sparingly. Kudos for the detailed instructions and video (of which I referred to both numerous times in order to successfully make this on my first try). I can’t wait to test out different versions of this in the future like sweet condensed oat milk instead of the plant milk and sugar and maybe no berries and then matcha, houjicha, and ssuk/yomogi (mugwort) powder flavors.
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I am SO thrilled to hear you loved them so much!! And I love the sound of all your ideas and variations to come (especially the sweetened condensed oat milk!) I appreciate your thorough feedback and happy baking🤗🤗
I had forgotten I made this once and then just made it again and then remembered about wanting to make it with different flavours. I decided to use strawberries this time and found using smaller pieces on just the top of it worked best without them falling apart and then used date sugar again but put different no-sugar powder frostings/icings on each piece. I got 8 pieces somehow and had one without icing to compare. They’re all good. I used 1/2 teaspoon each mugwort, matcha, houjicha, carob and dandelion coffee, wakoucha (black tea), beet, and moringa powder along with 1/2 teaspoon soy mylk powder and then 1/2 teaspoon water in increments as needed to thin it out. I regularly use mylk powder instead of powdered sugar to make icings/frostings when I don’t want to add sugar because they’re roughly the same consistency.
I definitely still do want to try condensed oat mylk next time, probably steeped in Thai tea and without the berries. I might also try how frozen banana can be used instead and just thawed enough (maybe 5-10 minutes) to work with. I usually have frozen banana pieces but not fresh bananas on hand.
I also realized that 200g rolled oats works out to nearly 197g oat flour when weighed out before and after grinding in my Vitamix, so it seems like they can be subbed nearly 1:1 and I’ll likely just use oat flour next time.
I also store them in the freezer and reheat in the oven at 350F for 5 minutes from frozen whenever I want a piece.
Thank you again for the recipe,
Hiroshi
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I appreciate you sharing all your ideas and variations, Hiroshi! They sound so delicious. So happy you are making this recipe your own and enjoying them, happy baking☺️