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scones and tea

Vanilla Oat Scones (Gluten-Free)

Maria Adams
These gluten-free vanilla oat scones are filled with nutritious oats and chia seeds. They make for a delicious breakfast or snack and are easy to make. All you need is a bowl, wooden spoon, and your hands--no special mixers required.
Prep Time 10 mins
Cook Time 15 mins
Course Breakfast, Brunch, Fika, Snack


  • 1 1/3 cups oat flour (certified gluten-free if needed)
  • 3/4 cup old-fashioned oats (certified gluten-free if needed)
  • 2 tablespoons chia seeds
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 6 tablespoons butter (softened to room temperature)
  • 3/4 cup vanilla yogurt (or plain Greek/Skyr yogurt + 1 tablespoon maple syrup)
  • 1/2 teaspoon vanilla extract (use 1 teaspoon if using plain yogurt)
  • 1 tablespoon sugar


  • Preheat oven to 425 degrees Fahrenheit. Line two baking sheets with parchment paper.
  • In a large bowl, mix together flour through salt.
  • Slice butter into chunks and use your fingers to mix it into the flour mixture.
  • Measure out the yogurt and mix in the vanilla extract (and maple syrup if using plain yogurt). Add to the flour-butter mixture and use a spoon to stir until just combined.
  • Place about 1 tablespoon of sugar onto a plate. Scoop out scones using spoons. Dip the top into the sugar and then place onto the prepared baking sheet.
  • Bake for about 12-15 minutes, or until golden brown. Cool on a wire rack. Enjoy!


The batter will seem a little loose, almost like a muffin mix depending on how soft the butter is. But it bakes up beautifully!
Reduce the sugar by using plain yogurt instead of vanilla or mixing vanilla and plain yogurt together.
Up the protein content by using Greek yogurt.
Keyword afterschool snack, chia seeds, vanilla