Avocado Scones

Vegan and Gluten Free Breakfast!


  • 155 grams (about 1 cup) Brown Rice Flour
  • 115 grams (about 1 cup) Oat Flour
  • 1/8 teaspoon fine Sea Salt
  • 1 teaspoon Baking Soda
  • 4 ounces fresh Avocado
  • 2 ounces (4 tablespoons) low fat, unsweetened Coconut Milk
  • 3 ounces (6 tablespoons) pure Maple Syrup (I like grade B maple)
  • 1 teaspoon pure Vanilla Extract
  • 2 ounces (1/4 cup) Dried Blueberries (any dried fruit, nuts, seeds or chocolate chips would be great too)
  • optional: powdered Stevia or Sucanat sprinkled on top after baking


Line a cookie sheet with parchment paper or a Silpat liner. Sprinkle a work surface with some oat or rice flour. Preheat oven to 350˚ F with the rack in the middle. In a medium bowl whisk together dry ingredients. Put avocado, coconut milk, maple syrup and vanilla extract in a blender or food processor. Purée until well combined. Add avocado purée to flour mixture. Combine with a spoon and then fold together with your hands. Dough will be sticky at first but then it comes together to create a semi-firm ball.

Move dough to the floured work surface, flatten dough into a 1/2 inch thick disk. Press dried blueberries into the top. Cut disk into 8 pieces with a pizza cutter. Gently transfer to cookie sheet and keep about 1/4 inch or more in between slices. Bake for about 10-12 minutes until lightly browned on the bottom.

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