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Chai Spiced Gluten-free Vegan Scones

  • Author: Ansley Beutler
  • Total Time: 35 minutes
  • Yield: 6 Large Scones 1x
  • Diet: Vegan


Your breakfast is about to get a major upgrade with theses warm & cozy chai spiced scones!  Spiced with all your favorite fall flavors, these scones are a must-have fall treat.  They're the perfect combination of moist yet crispy and made gluten-free and vegan with wholesome ingredients.



For the Scones

  • 1 2/3 cup gluten-free oat flour
  • 1 cup almond flour
  • 1/2 cup coconut sugar
  • 1 Tbsp baking powder
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • 1/2 tsp all spice
  • 1/2 tsp cloves
  • 1/4 tsp ginger
  • 2/3 cup chilled coconut cream*
  • 1 Tbsp apple cider vinegar
  • 4 Tbsp coconut oil (in solid state, plus more to brush on top if desired)

For the Maple Glaze

  • 1/3 cup coconut butter
  • 2-3 Tbsp maple syrup


For the Scones

  1. In a food processor or in a large bowl with a wooden spoon, mix together the oat flour, almond flour, coconut sugar, baking powder, nutmeg, cinnamon, all spice, ginger, and cloves
  2. Pour in the chilled coconut cream, apple cider vinegar, and solid coconut oil an pulse a few times until small clumps of dough forms (about 8 - 10 times)
  3. Transfer the dough into a bowl and place in the fridge while you preheat the oven to 425 F
  4. Once chilled, roll out the dough onto a piece of parchment paper into a large circle about 1 inch in thickness. Spice into 6 triangles and space them out on the parchment paper.  Brush the tops of each scone with a little extra coconut oil if desired.  Bake for 12 - 15 minutes until golden brown

For the Maple Glaze

  1. Melt the coconut butter on the stove with a double boiler**
  2. Once melted, stir in the maple syrup and drizzle on top of each scone
  3. If desired, top with toppings like nuts, extra spices, etc.  Enjoy while warm or store in an air-tight container in the fridge for up to 5 days (microwave for 25 seconds to heat up)


* Note :  the coconut cream should be chilled and in a solid form like peanut butter.  This is best achieved by sticking a can of coconut cream/milk in the fridge for ~20 minutes beforehand

** Note : to make your own double boiler, place a small skillet with coconut butter in it on top of a pot of simmering water.  Make sure the heat is on low. The indirect heat from the steaming water will melt the coconut butter.  If needed, add a Tbsp of coconut oil to help thin it out

  • Prep Time: 20
  • Cook Time: 15
  • Category: Baked Good
  • Method: Bake
  • Cuisine: American

Keywords: gluten-free vegan scones, chai spiced scones, paleo scones, healthy scones