Orange Scones - Gluten Free, Vegan, and Refined Sugar Free

Orange Scones – Gluten Free, Vegan, and Refined Sugar Free

  • Author: Morgan | Just What We Eat
  • Prep Time: 15 min
  • Cook Time: 15 min
  • Total Time: 30 min
  • Yield: 8 1x



Dry Ingredients

  • 1 cup brown rice flour
  • 3/4 cup millet flour
  • 1/2 cup arrowroot flour/starch
  • 1 tsp xanthan gum
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup coconut sugar (or brown sugar)
  • zest of one large orange

Wet Ingredients

  • 6 tbsp vegan butter, cubed (I use “Earth Balance Soy Free Vegan Buttery Sticks”)
  • 3/4 cup of dairy free milk of choice (I use “So Delicious Unsweetened Coconut Milk”)
  • 1 tbsp apple cider vinegar
  • 2 tbsp fresh squeezed orange juice
  • 3 tsp vanilla

Optional Topping


  1. Preheat oven to 425°F.
  2. In a small bowl, mix together dairy free milk and apple cider vinegar. Set to the side.
  3. In a large bowl, add all of the dry ingredients and whisk to combine.
  4. Cut the butter into the flour mixture using a pastry blender or fork. You should have pea sized balls of butter throughout the flour.
  5. Add the milk mixture, orange juice, and vanilla to the flour and stir with a rubber spatula until a dough forms.
  6. Lightly flour a cookie sheet lined with parchment paper to prevent the dough from sticking.  Transfer the dough onto the cookie sheet and form a ball.
  7. If the dough is really sticky, sprinkle with additional brown rice flour. Press down gently on the dough to form a 2” thick disk.
  8. Cut the dough with a knife right down the middle, then across, and then diagonal twice to form 8 triangles.
  9. Separate the triangles and move them about a 2 inches apart to provide room for rising. I use a fork to get under the scones to separate them.
  10. Bake for 15 minutes.
  11. Optionally, add powdered sugar/sweetener and 2 tbsp orange juice to a small bowl. Mix to combine.
  12. Once the scones have cooled a bit, drizzle the topping on them and enjoy!