Gluten-Free Blueberry Lemon Scones
Serves: 8 scones
for the scones
  • ½ cup unsweetened almond milk
  • ½ tablespoon apple cider vinegar
  • ½ cup plus 2 tablespoons gluten free rolled oats
  • 1½ cups 1 to 1 Gluten-Free Flour Blend
  • ¼ cup plus 1 tablespoon coconut sugar, plus more for sprinkling on top
  • 2 teaspoons baking powder
  • pinch of sea salt
  • zest of 2 organic lemons, divided
  • ¼ cup neutral coconut oil - scoopable, at room temperature
  • ½ cup pistachios - chopped, plus more for garnish
  • 1½ cup fresh or frozen (not thawed) blueberries
  • ¼ cup aquafaba (water from a can of chickpeas or other beans)
  • 1 teaspoon vanilla extract
for the glaze
  • ¼ cup cashew butter
  • 1½ tablespoons maple syrup or honey
  • ¼ teaspoon turmeric - for color
  • juice of 1 lemon
to make the scones
  1. Preheat the oven to 400° F (200° C). Prepare a baking sheet by covering it with a piece of parchment paper.
  2. Combine the almond milk and apple cider vinegar in a small bowl and set aside to make a vegan 'buttermilk.'
  3. Pulse the rolled oats several times in a high speed blender or food processor to grind them partially. Combine the oats with the flour, sugar, baking powder, salt and ⅔ the amount of the lemon zest in a medium bowl, toss to mix thoroughly. Add coconut oil and work it into the flour mixture with a fork until mostly mixed in, with some small clumps remaining.
  4. Add the pistachios and blueberries, toss to combine. Make a well in the center, add the 'buttermilk,' aquafaba and vanilla, and mix to combine. Take care not to overwork the batter. Transfer the batter to a floured surface and use your hands to form a disk about 1-inch thick. Cut into 8 wedges with a floured knife. Transfer the wedges onto the prepared baking sheet with a spatula or a pie server. Sprinkle some coconut sugar on top of each scone.
  5. Bake for 25-30 minutes, or until the edges are golden and crispy. Let cool and drizzle with the glaze (recipe follows), sprinkle with the rest of the lemon zest and pistachios.
to make the glaze
  1. In a small bowl, combine the cashew butter with the maple syrup and turmeric, mix until smooth. Add lemon juice and whisk until shiny and smooth, add more lemon juice or water if the glaze seems too thick. Drizzle over the scones and enjoy.
I learned from Minimalist Baker that coconut oil works best in vegan scones when it's not in a frozen or a liquid state, but in between those two and scoopable, the way it's sold in grocery stores.
Recipe by Golubka Kitchen at