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Gluten-Free Oatmeal Cherry Scones

  • Yield: 8 1x


  • 2 cups oat flour
  • 1 cup quick cooking oats
  • ¼ cup brown sugar
  • ½ tsp. salt
  • 1 tsp. baking powder
  • 1 tsp cinnamon
  • 4 tbsp. coconut oil (not in liquid form)
  • 1 mashed banana
  • ½ cup almond milk
  • 1 tsp. vanilla extract
  • 1 cup frozen cherries


  1. Begin by quartering frozen cherries and let sit at room temperature.
  2. Combine all dry ingredients in a large mixing bowl and mix until blended.
  3. Using a fork incorporate the coconut oil until well blended and all dry ingredients are slightly moist. In a separate medium mixing bowl, mash the banana, add almond milk and vanilla extract and blend really well – then slowly add to dry mixture blending well.
  4. Add the cut up thawed cherries and incorporate gently, making sure not to overly stir.
  5. Place mixture in a well-greased 9 inch spring form pan.
  6. Bake at 350 F for 30 minutes.
  7. Remove from oven and allow to cool for 20 minutes before cutting and serving.