Vegan Berry Scones (Gluten, Soy, & Nut Free)

A Berry Good Morning: Easy Gluten-Free Raspberry Scones

There’s something about a freshly baked scone that instantly makes the day feel brighter. Lightly crisp on the outside, soft and fluffy on the inside, and bursting with berries—these gluten-free vegan berry scones are a cozy treat that come together with just a few ingredients. You don’t need a mixer, a rolling pin, or a long list of specialty flours. This recipe keeps things simple, using one bowl and pantry staples you probably already have.

Even better? They’re dairy-free, egg-free, soy-free, and nut-free—making them ideal for a wide range of dietary needs. But you’d never guess it. Each bite is tender and sweet, with juicy pockets of berries and a subtle coconut flavor from the milk. Drizzle a quick vanilla glaze over the top and you’ve got a bakery-style breakfast ready in under 30 minutes.

Where These Scones Come From

Scones have been around for centuries. They’re believed to have originated in Scotland sometime in the early 1500s. Traditionally, they were made with oats and cooked on a griddle, not baked. Over time, they evolved into the tender, biscuit-like pastries we know today—especially in British tea culture.

But today’s scones don’t always have to follow the old rules. This version takes inspiration from both the British scone and the American version, which is usually sweeter and often triangular in shape. Here, we swap in gluten-free flour to keep it accessible, coconut milk for richness without dairy, and fresh raspberries to give them a vibrant, fruity twist. The result is a hybrid scone that feels both classic and modern.

What You’ll Need and How You Can Switch It Up

The best part of this recipe is how flexible it is. You don’t have to follow it to the letter—there’s room to play.

For the scones, you’ll need:

• gluten-free all-purpose flour
• sugar
• baking powder
• salt
• canned coconut milk (full-fat)
• fresh raspberries (or other berries)

Great substitutions include:

• Berries: Blueberries, chopped strawberries, or blackberries
• Coconut milk: Oat milk or another creamy, nut-free milk alternative
• Sugar: Coconut sugar or maple sugar if you prefer unrefined sweeteners

For the glaze, you’ll need:

• powdered sugar
• Coconut milk

Optional glaze variations:

• Add vanilla extract (it will be browner in color) OR lemon juice for a tangy twist

• Add a tiny pinch of salt for contrast
• Use maple syrup to sweeten instead of powdered sugar for a natural option

How to Make These Scones, Step by Step

Making these scones is surprisingly easy. No fancy equipment needed. Let’s walk through it together.

Preheat your oven to 400°F and line a baking sheet with parchment paper.

Shake your can of coconut milk well to combine the liquid and cream.

In a large bowl, whisk together the dry ingredients:

flour

sugar

• baking powder
• salt

Pour in the coconut milk and gently stir until a soft dough forms.

Add your berries and fold them in carefully. Try not to mash them too much.

Turn the dough out onto parchment paper. Use the parchment paper to flatten the dough ball into a 1 inch thick circle.

Cut into 8 wedges, like a pizza. Move them to a parchment lined baking sheet.

Bake for 18 to 22 minutes, until golden on the edges and firm on top.

Cool on the baking sheet for a few minutes. Transfer to a cooling rack over parchment.

In a small bowl, stir together the glaze ingredients until smooth. Drizzle over the warm (not hot) scones and let it set. Serve immediately. If not eating right away, I recommend adding the glaze right before serving so that it doesn’t melt off your scone.

That’s it! You’re done. They’re best eaten the same day, but leftovers are still delicious.

FAQ: All Your Scone Questions, Answered

Can I use almond or coconut flour instead of gluten-free all-purpose?

• No. This recipe depends on a gluten-free flour blend that behaves like regular flour. Nut flours like almond or coconut don’t work the same and would change the texture completely.

What if I don’t have canned coconut milk?

• You can use a thick, unsweetened nut-free milk like oat milk. Just note the texture may be slightly less rich than with coconut milk.

Do I need to chill the dough first?

• Not usually. But if it’s really sticky or your kitchen is warm, you can refrigerate it for 10 minutes before shaping.

Can I make them ahead of time?

• Yes!
  • Bake, cool, and store at room temperature for up to 2 days.
  • Wait to glaze until ready to serve if possible.
  • Reheat in a low oven to bring back texture.

Can I freeze these scones?

• Absolutely.
  • Unbaked: Freeze wedges on a tray, then transfer to a bag. Bake straight from frozen with 3–5 extra minutes.
  • Baked: Freeze after cooling. Glaze once thawed or reheated.

Why is my dough so sticky?

• Sticky dough is normal. Add a little flour to your hands and parchment if needed. Don’t overwork it or your scones might get tough.

Can I make these refined sugar-free?

• Yes. Use coconut sugar in the dough and skip or modify the glaze with powdered monk fruit or maple syrup.

Wrapping It Up

Scones don’t need to be fussy. With just a few ingredients and some simple steps, you can have a batch of fresh, fluffy, gluten-free raspberry scones on your table in no time. Whether you’re making them for brunch, a picnic, or just a quiet morning at home, they’re a sweet little gift to yourself.

So go ahead—bake the scones. Add the glaze. Make it yours. You deserve a warm, berry-filled moment today.

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