Vegan & Gluten Free Scones (Muffins)


  • 1 Tbsp Apple Cider Vinegar
  • 1 cup Soy Milk, reserve 2 tbsp of Soy milk for coating
  • 3 cups Oat flour
  • 1.5 cups Rolled Oats
  • 1 Apple (Pureed with water) *Optionally, replace the apple with 1 full avocado. This contains healthy fats and helps the texture of the scone to be more crumbly as if it were made with butter.
  • 1 tsp Xantham Gum
  • 2 tbps Baking Powder
  • 10-12 Stevia packets
  • 1/2 tsp Cinnamon
  • 1/2 cup Raisins/Dried Cherries

First things first, preheat your oven to 400 degrees Fahrenheit and prepare 2 baking sheets with silicone pads, wax paper or small amount of vegetable oil to prevent sticking. The SilPads work best!

Mix together 1 cup milk alternative and vinegar and set aside. Puree apple with only enough water to allow it to blend. Mix together all dry ingredients (except 1 Stevia) and then add apple puree. (This is a substitute for 1/3 cup of vegan shortening which we prefer not to use). Once you have mixed these ingredients together and have the texture of small peas, add in the raisins and cherries or other dried fruit.

Now, mix in your “soured milk” until you get a chunky but not smooth batter. Split this into 2 patties and flatten them on your counter into rounds. Using a sharp knife, cut the circles into wedges the size you prefer your scones. Brush the remaining 2 tbsp of soy milk sweetened with Stevia over the tops of your triangles. Bake for about 18 minutes.

Serve warm with a nice soy Chai or tea for a delicious vegan/vegetarian, gluten free, dairy free and egg free dessert!