Love a tasty scone for breakfast but think it would be too hard to make? These gluten-free, raspberry, fig, coconut scones are super easy to throw together & so yummy you will be reaching for more! Minimal ingredients but maximum taste in every bite. Grab the recipe and see for yourself just how quickly you can have these on your plate!
So, if you are wanting the easiest, yummiest, scone recipe to enjoy at any time, I have you covered!
The best way I can describe these scones would be, think oatmeal cookie turned scone! The flavors that come together with each bite is insanely addicting & will have you coming back for more! With these taking only a couple minutes to throw together, you definitely should just double the recipe right off the bat. Trust me, they go quickly!
Gluten-free Raspberry, Fig, Coconut Scone Ingredients
- 1/2 cup almond flour
- 1/2 cup buckwheat flour
- 3/4 cup small shredded coconut flakes
- 1 cup GF oats
- 8 Tbsp grass-fed butter, melted
- 1/4 cup maple syrup
- 1 tablespoon bourbon vanilla
- 1.5 cups sliced figs
- 1/2 cup raspberries
Making + Baking Gluten Free Scone Instructions
Preheat oven to 350.
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I used my Kitchen-aid for this recipe and it made it super easy and super fast to make these delicious scones. You will start by adding the flours, coconut flakes, and GF oats together and mix. Melt the butter and place kitchen-aid on the lowest setting and slowly add the butter, maple syrup, and bourbon vanilla. You can then add the sliced figs and raspberries. You really want to be gentle with these, so you can also just fold them into the batter using a spatula. Your choice, you can’t go wrong, but you don’t want to smash them up so just take it slow.
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Place a piece of parchment paper down on a baking sheet and you are going to form the triangles with your hands and place them on a baking sheet. You want to evenly disperse the scones to allow for them to bake evenly, they don’t expand much during baking so a couple of inches is good.
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Bake for 25-28 minutes, watching closely so they don’t get too crisp around the edges.
These are so yummy right out of the oven but also re-heat well for days after. I kept mine in the fridge and they held up perfectly. They are delicious with a cup of coffee, tea, as breakfast, a snack, pretty much I’m saying they are good all the time!
Gluten Free Raspberry Fig Coconut Scones
Equipment
- Oven
Ingredients
- 1/2 cup almond Flour
- 1/2 cup buckwheat Flour
- 3/4 cup Coconut Flakes Small/Shredded
- 1 cup GF Oats
- 8 Tbsp Grass-Fed Butter melted
- 1/4 cup Maple Syrup
- 1 Tbsp Bourbon Vanilla
- 1.5 Cups Figs Sliced
- 1/2 cup Raspberries
Instructions
- Preheat oven to 350.I used my Kitchen-aid for this recipe and it made it super easy and super fast to make these delicious scones. You will start by adding the flours, coconut flakes, and GF oats together and mix. Melt the butter and place kitchen-aid on the lowest setting and slowly add the butter, maple syrup, and bourbon vanilla. You can then add the sliced figs and raspberries. You really want to be gentle with these, so you can also just fold them into the batter using a spatula. Your choice, you can’t go wrong, but you don’t want to smash them up so just take it slow.Place a piece of parchment paper down on a baking sheet and you are going to form the triangles with your hands and place them on a baking sheet. You want to evenly disperse the scones to allow for them to bake evenly, they don’t expand much during baking so a couple of inches is good.Bake for 25-28 minutes, watching closely so they don’t get too crisp around the edges.These are so yummy right out of the oven but also re-heat well for days after. I kept mine in the fridge and they held up perfectly. They are delicious with a cup of coffee, tea, as breakfast, a snack, pretty much I’m saying they are good all the time!
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