Oat Coconut Scones

Indulge in the perfect 6-Ingredient Scones crafted with oats and coconut flour!

These delectable treats are not only vegan, gluten-free, and nut-free but also a breeze to whip up and packed with wholesome goodness.

Start your day right with this delightful and healthy breakfast treat!

Prep Time

15 Minutes

Cook Time

12 to 16 Minutes


Total Time

27 to 31 Minutes





  • 1 and ½ cups rolled oats (certified GF, as needed)
  • ¼ cup coconut flour
  • 3 tablespoons of coconut sugar or monk fruit sugar
  • 1 and ½ teaspoons baking powder
  • ¼ teaspoon fine sea salt
  • 3 tablespoons coconut oil, chilled until solid
  • ½ cup ice water
Frosting Drizzle:


1. Preheat the oven to 375F. Lie a large baking sheet with parchment paper.
2. Place the oats in a food processor; process into a fine flour. Add the coconut flour, sugar, baking powder and salt; pulse to combine.
3. Cut the chilled coconut oil into smaller pieces and add to the processor. Pulse until incorporated and mixture looks like slightly damp sand. Drizzle in the ice water, pulsing until completely combined.
4. Turn the dough out onto cutting board very lightly dusted with coconut flour. Pat the dough together and shape into a 6-inch circle about 1-inch thick.
5. Cut dough into 6 even wedges. Transfer wedges to prepared baking sheet. If desired, sprinkle tops with a bit more sugar.
6. Bake in the preheated oven for 12 to 16 minutes until golden brown and firm to the touch. Carefully transfer scones to a wire cooling rack. Serve warm or cool completely.

7. Mix together all the ingredients for the frosting and top the scones with the yummy Peanut butter spread.


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