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The perfect breakfast treat for easy weekends or meal prep ahead: Gluten Free Cranberry Oat Scones. They’re whole grain and cane sugar free with a vegan option!
Isn’t it interesting how some foods bring good memories? Scones are one of those “good memories” foods for me. My mom used to make scones quite a bit when I was growing up and I loved them!
We made many different kinds, but my favorite was the holiday sour cream scones with mini chocolate chips or cinnamon chips and topped with crunchy raw sugar. So good!
I had never really worked in earnest on creating a good scone recipe, but kinda I fell into this one! I was trying to make some soft sugar cookies from the Desserts with Benefits blog but I changed the recipe quite a bit and the texture was just not cookie-ish. I still loved them and decided they would make excellent scones or sweet biscuits instead. Voila!
These Gluten-Free Cranberry Oat scones are not too sweet, so if you want more sweet, you can add extra honey or Stevia. Or you can top these with a drizzle of honey – so yummy!
Gluten Free Cranberry Oat Scones (Dairy Free)
Gluten free, whole grain, vegetarian; Free of: eggs, dairy, soy, peanuts
- 2 Tablespoons ground flax meal
- 1/4 cup rice milk or coconut milk
- 1 cup rolled oats
- 3/4 cup brown rice flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 dried cranberries
- 1/4 cup palm oil I use Spectrum palm shortening
- 2-4 Tablespoons honey for vegan use pure maple syrup
- 2 teaspoons vanilla extract
- Liquid stevia to taste
- 1/3 cup rice milk or coconut milk
- Preheat oven to 350º F
- In a medium bowl, combine ground flax meal and rice milk. Mix well and set aside to thicken
- In a food processor or small blender, process the rolled oats until a course flour forms
- In a medium or large bowl, whisk together the coarse oat flour, the brown rice flour baking powder, salt, and dried cranberries. Set aside
- Using a hand mixer, cream together the thickened flax meal, palm oil, honey, vanilla, and stevia until creamy. Blend in the rest of the milk slowly until mixed together well
- Add the wet ingredients to the dry ingredients and mix well by hand until well mixed and a dough forms. If the dough seems too dry, add a little rice milk 1 Tablespoon at a time until it is the right texture
- Drop dough onto a baking stone or parchment-lined cookie sheet and flatten the tops a little bit and form circles with your hands
- Bake for 15-17 minutes
- Serve warm with apple butter, honey, or jam
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and healthy living blogger based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist