Category Archives: Scones


It is time again for the Secret Recipe Club and this month I was lucky enough to be asked to make recipes from two blogs! ¬†The first blog I was assigned was A Tale of One Foodie’s Culinary Adventures. ¬†I was really excited when I received this blog again…many of you may remember that I was assigned this blog last month and chose to make her Oat Roasted Pears (click here for my version).

Lately I have been scouring the web and cookbooks trying to figure out my holiday menus and one of the categories on my watch-list has been Christmas morning breakfast recipes. ¬†When I saw Erin’s recipe for Cranberry Oat Scones a lightbulb went off in my head…perfect for Christmas morning! ¬†I love taking a conventional recipe and veganizing it. ¬†I have also been meaning to try Earth Balance’s new Organic Coconut Spread and thought this would be a great opportunity to try their new product.

This recipe is definitely more sinful than usual for me, but Christmas morning is truly one of those special¬†occasions¬†you hear me referring to. ¬†It is fine to indulge on “occasion”…the problem is that most people use that term too liberally.

As for changes to the original recipe, I used a gluten free flour mix (click here¬†for the Gluten Free Goddess’ recipe)¬†instead of conventional wheat flour and upped the amount by 1/4 cup (GFree flour acts differently than wheat, so sometimes the amount needs to be adjusted), coconut sugar instead granulated sugar, eliminated the salt (the coconut spread was salty enough on it’s own), used dried cherries instead of cranberries (that is what I had in my pantry), and used So Delicious Original Coconut Milk Creamer instead of the buttermilk.

This recipe veganized beautifully and you would never know that it is gluten free!


2 1/4 cups gluten free flour mix
4Tbs coconut sugar, plus more for sprinkling
1 tbsp baking powder
3/4 tsp baking soda
3/4 cup Earth Balance Organic Coconut Spread, chilled and cut into cubes
1 cup rolled oats
3/4 cup dried cherries
2 tbsp finely grated orange zest
2/3 cup So Delicious Coconut Creamer

Preheat the oven to 425F.

In a food processor, combine the flour, 4 Tbs of coconut sugar, baking powder, baking soda, and salt. Add the cubed coconut spread and pulse until it is chopped into small pieces and the mixture is crumbly. Pour into a large bowl and stir in the oats and cherries.

In another bowl, whisk together the orange zest and coconut creamer and add to the dry ingredients. Stir quickly with a fork until the batter begins to cling together.

Having made scones before, I knew that the dough in the picture above was too wet and it was at that point that I determined that when making these scones gluten-free it is necessary to add an additional 1/4 cup of gluten free flour mix.  Once I added the additional flour, the scone dough was the perfect consistency.

Turn the dough onto a lightly floured surface and gently pat into an 8 inch square about 1 1/2 inches thick. Cut into four 4-inch squares, then slice each square crosswise to make 8 triangular scones (shown below) and cut each triangle in half again to make a total of 16 scones.

Set triangles on baking sheet lined with parchment paper or a Silpat sheet (what I used below). Using a pastry brush, lightly brush the tops with coconut creamer and sprinkle the tops with coconut sugar.

Bake for 15-18 minutes or until golden (mine took 15), then transfer to cooling rack.

I served my scones with Tart Cherry Jelly and the combination of the scones with the jelly was amazing.  This will be the perfect Christmas morning treat!

For a printable version of this recipe click here.


Filed under Breakfast, Dessert, Gluten Free, Recipes, Scones, Secret Recipe Club, Vegan, Vegetarian

CHOCOLATE CHIP SCONES – Raw, Vegan, and Gluten-Free

I subscribe to Raw Chef Judita’s¬†Newsletter and at the end of her September Newsletter¬†she included a recipe for Chocolate Chip Scones. ¬† This recipe appealed to me because of it’s simplicity and let’s face it…because of the promise of ooey gooey chocolate in the morning.

I started soaking the oats in the morning and made the batter after dinner. ¬†Once the scones were shaped they went into the dehydrator and were ready for us to eat when we woke-up. ¬†We were all impressed by these scones. ¬†Oftentimes “simple” rules!!!

Chef Judita also has some wonderful cooking classes on YouTube.  To check them out click here.

Makes 8 servings

Soak time: 8-12 hours
Prep time: 10 minutes
Drying time: 7-8 hours (I did 12 hours & they were great!)

Equipment: Food processor and dehydrator

When these little delights come straight out of the dehydrator they taste just like fresh baked chocolate chip cookies. Absolute heaven. Hint: put them in the dehydrator before you go to bed so you have warm scones in the morning!

2 cups soaked oat groats (1 1/4 cups dry) , soaked 8-12 hours or overnight
3/4 cup soft medjool dates
1/2 cup unsweetened dessicated coconut
1/2 cup chocolate chips*
pinch of salt (optional)

*chop a raw chocolate bar into small chips (Fine & Raw is a good one) or use store bought organic chocolate chips. My favorite is Sunspire brand.

Place well drained oats into the food processor and process until oats break down and begin to stick. Scrape down sides with a spatula if needed.

Add dates, coconut and salt and process until mixture balls up into a dough.

Transfer to a mixing bowl and add in chocolate chips by hand. I suggest wearing disposable gloves for this so the chocolate chips don’t melt.

Place mixture in the center of a non stick surface and press dough into a¬† 3/4‚ÄĚ to 1‚ÄĚ high round shape. A rolling pin is helpful for this.

Cut round into 8 wedges and separate pieces on a mesh dehydrator tray.

Dehydrate at 110 degrees for 7-8 hours. If you like a moist scone remove after 7 hours. If you like it chewier keep them in for 8 or more hours.

Delicious served warmed.

Will keep for 5-7 days in an airtight container in the refrigerator or one month in the freezer.

For a printable version of this recipe click here.

Images courtesy of


Filed under Breads / Crackers / Muffins, Breakfast, Dessert, Energy Bars, Kid Friendly, Raw, Recipes, Scones, Vegan, Vegetarian