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The Perfect Grain Free & Vegan Scones!


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This recipe is the perfect paleo, vegan friendly version of a scone! These scones are crunchy and soft and the perfect base for whatever flavor and add-ins you desire.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes


  • 1 cup blanched almond meal
  • 1/3 cup arrowroot starch do not substitute
  • 3 tbsp coconut flour
  • 1 heaping tbsp orange zest
  • 1 tbsp baking powder
  • 1/4 cup coconut sugar
  • 1/2 tsp salt
  • 1/4 cup coconut oil in firm state
  • 1/8-1/4 tsp orange essential oil or extract
  • 1 flax egg 1tbsp flax meal, 2.5 tbsp water
  • 4-8 tbsp full fat coconut milk from a can see notes
  • ADD-INS 1/2 cup blueberries chocolate or craisins (all will be delicious)


  1. Preheat your oven to 400 degrees F.
  2. In a medium/small bowl prepare your flax egg by mixing the flax meal and water. Set aside for about 5 minutes until it becomes a goopy consistency.
  3. In a separate bowl whisk together your almond meal, arrowroot starch, coconut flour, coconut sugar, baking powder, orange zest and salt.
  4. "Cut" in the firm coconut oil into the dry mixture using a pastry cutter or fork until the coconut oil is evenly disbursed.
  5. In your flax egg bowl add the orange essential oil and 1/4 cup (or 4 tbsp) coconut milk and stir.
  6. Add the wet mixture into your dry. Using an electric mixer or a spatula combine the dry and wet ingredients.
  7. Your dough should be fairly dry but able to form a ball and not crumble apart.  See image above, your dough should look something like this. If your dough will not form a ball add in more coconut milk one tbsp at a time.*see notes for explanation
  8. Stir in your add-ins of choice (blueberries, chocolate etc).
  9. On a greased baking sheet flatten your dough into a circle about 8-10" inches in diameter and 1" thick. Using a knife cut your dough into 8 parts as shown in the picture above.
  10. Bake for 22-25 minutes or until golden on top.

Recipe Notes

Coconut Milk: This recipe calls for full fat coconut milk from a can. Use only the creamy, stiff part of the coconut milk NOT the liquid part. Amount of milk: Different brands of coconut milk have different consistencies. Some are thicker some are more watery. Because of this you may need more milk in your recipe than I needed. Start with 1/4 cup of milk and add more until the dough forms a ball. I tested this recipe with Thai Kitchen brand coconut milk and need 6 tbsp. I also tested the recipe with coconut yogurt and needed 4 tbsp. The important part is not making them too wet.

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