Cranberry Almond Scones

I love scones.  I love everything about scones that people who love scones love. My favorite scones in Montreal are from Le Pain Dans Les Voiles but these scones are glutinous and not vegan. I tried to make scones before but they would crumble, be dry, and not scones at all, until I found the Love & Lemons recipe. The recipe wasn’t perfect, but it was a great start I was able to adapt well. they don’t look like traditional scones but they taste delicious, aren’t dry and have that scone-y flakiness. Best of all, my toddler loved them & I felt happy giving them something nutritious to snack on.

I recommend making your own almond milk to make this even healthier and free of additives.

2 1/4 cups oat flour + 1/4 cup for dusting
1/2 cup coconut flour
1/4 cup + 2 tablespoons unrefined sugar (I have used coconut and/or golden cane)
1 tablespoon baking powder
1 teaspoon sea salt
1/2 cup ta chilled unrefined coconut oil
1 cup cold almond milk
1 cup cranberries (frozen or fresh), sliced in half
1.5 tablespoons flax meal


  1. Preheat oven to 400°F and line a baking sheet with parchment.
  2. In a large bowl, whisk together together the oat flour, coconut flour, sugar, baking powder, and salt.
  3. Cut in the chilled solid coconut oil using a pastry cutter, fork or hands (if yours are icy like mine!) until the mixture resembles coarse crumbs. This will take a while.
  4. Add the cold almond milk and stir to incorporate.
  5. Turn the dough out onto a floured surface and knead gently several times, incorporating more flour if needed.
  6. Separate the dough into two halves. Working with one half at a time, pat the dough down and place 1/2 cup of the cranberries on one side of the dough.
  7. Fold the other side of the dough over the cranberries and press gently or it can fall apart. This is your scone base.
  8. Shape the dough into circle about 1 inch thick and slice into 6 triangles.
  9. Transfer the scones to the baking sheet. Repeat with the second half of dough.
  10. Bake for 15-17 minutes or until golden brown. Remove the scones from the oven and cool on the pan for 10 minutes before transferring to a wire rack to finish cooling.