Baked Sweets and Treats

Avocado Scones – Vegan and Gluten Free


Healthy Avocado scones for tea parties, Cinco de Mayo, Mother's DayHere is a fun twist on scones for Mother’s Day, Cinco de Mayo or tea parties. I came up with a slightly sweet, crumbly scone to celebrate life and gluten free vegan baking. Avocados take center stage here and they add a delightful texture to baked goods. This creamy green fruit is awesome all year round in recipes, but they get a lot of attention as the weather warms up. I love to make them the star in salads, souptostadas, tacos, chili, guacamole and now…….scones.

Craft basket with sticks, twigs, leaves and ribbons

I came home the other day and found my husband making this beautiful homemade bird’s nest basket. Stay tuned, it will become the star prop in many blog posts. I am smitten by it.

Healthy Avocado scones for tea parties, Cinco de Mayo, Mother's Day

In my last post for Almond Chickpea Cookies, garbanzo flour was the star. The chickpea flavor shines in those cookies. That is what makes them special. Exploring flavor twists is fun. Don’t let the idea of avocado in sweets scare you. It replaces other fats and you don’t really taste it. Though I wish you did. Next time I will keep some chunky pieces in the batter. In these scones I also use brown rice flour. Since I like stronger flavor this works for me. If you want something a bit less pronounced you can also go with larger ratios of oat or corn flour. For those of you who are not on a gluten free diet, you can also have great results with whole wheat pastry flour.

Healthy Avocado scones for tea parties, Cinco de Mayo, Mother's DayI pressed dried blueberries into the top of the scones before I baked them. You could put any dried fruit, raisins, sunflower seeds, or nuts in these scones. A combo of fruit, nuts and chocolate would be fabulous. Next time.

Healthy Avocado scones for tea parties, Cinco de Mayo, Mother's Day

This recipe is part of the Gluten Free Ratio Rally. Our theme this month is scones. Last month we did quick breads. If you have not seen my Sweet Strawberry Snack Cakes please check ’em out. Those little cakes are delish!

Healthy Avocado scones for tea parties, Cinco de Mayo, Mother's Day

The premise of the rally is to create recipes using weight versus cup measures. The idea is that you can adapt recipes easier with weight measures. Weight instead of volume should yield good results every time. A list of all the other creations by fabulous recipe bloggers can be found at the bottom of this post. Feel free to link up your scone recipes too. I am not sure what the theme is for June, but you can join us if you wish. You can contact Erin at The Sensitive Epicure if you want more details.

Food blogger event gluten free ratio rally

Enjoy with a piping cup of coffee, a chilled glass of milk and a smile.


Avocado Scones – Vegan and Gluten Free

Makes 8 Scones


  • If you cannot find brown rice flour you can try equal ratios of gluten free oat or corn flour. Whole wheat pastry flour could work too if you are not gluten sensitive.
  • Honey or agave could be used instead of the maple syrup. You might want to taste the dough to see if it is sweetened to your liking.
  • These scones are great served with lightly sweetened whipped cream, almond butter, peanut butter, whipped cream cheese, butter or thick Greek yogurt.
  • All of the ounce measurements in this recipe are weighed on a kitchen scale.


  • 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.

Healthy Scones Recipe Links

Avocado Dessert Links

Ratio Rally Scone Recipes


~ Marla Meridith

Join the Conversation

101 thoughts on “Avocado Scones – Vegan and Gluten Free

  1. Marla,
    Love your scones! So creative, would never think to use avocado in a scone recipe. The dried blueberries on top are so cute too. Can’t wait to see that bird nest as a prop in your future posts. Loving all the creative scones in this Gluten-Free Ratio Rally!

    1. Molly, I did not realize it is an avocado farm you are moving to. How far are you going to be from me? I might need to hop over and pick some.

  2. Such a creative recipe! I’m taking care of my mother at this time, and she needs foods high in potassium. I’m sure these scones will be an appealing addition to her Mother’s Day brunch, even while recovering from surgery. Thank you for an inspired way to bake with avocado!

    1. Hi Mimi! I am sure your mom is so very grateful that you are taking such good care of her. Baking with avocados is going to become a regular thing around here 🙂 Have a wonderful Mother’s Day.

  3. Beautiful! I love your photos and concept. Big thumbs up to your hubby for that awesome basket. I need to get my DH into crafts, clearly. 😉 Funny, he requested blueberry scones but we didn’t have any blueberries so I used the traditional currants. Anyway, I’d love to try this yummy-sounding avocado blueberry scone.


    1. Sea: Those little, tiny dried blueberries actually taste like currants. I had not thought of that until you mentioned it. Hope your hubs was pleased with his scones, mine was digging these. Thanks for the kudos on that basket – I am in love with it!

  4. wow i’d rather just eat these from your kitchen than buy the ingredients and a food scale, which i’ve been thinking about since I read the Ratio book. And that heart shaped coffee cup is so cute!

    1. Marci, I am so glad you mention that heart shaped tea cup – I love that thing. Have a set of I think 5, each in a different color. They are so festive & fun. Here is the deal, you need to get the food scale and I need Ruhlman’s ratio book! xo

  5. These are so awesome and right up my alley…I think we are sort of cooking/baking soul sisters! I have yet to bake with avocado…I must try it. ps Are you going to BlogHer Food? I need to meet you!

  6. I think I need to clarify that the basket started out as a bird house project for my kiddos. After pruning the trees the kids thought the trimmings would be great for a bird nest/house. An hour or so later, voila! It appears Momma bird has taken possession. 🙂

      1. I used fresh blueberries.. just had one, and they are absolutely delicious! And I love that all of the fat comes from avocado.. so healthy! I made a few alterations- I used all sprouted flour for mine; 1/2 brown rice and 1/2 corn flour, subbed millet flour for the oat flour. I used 2 oz of coconut sugar and 1 oz of maple syrup, and added 2 T extra coconut milk to make up for less liquid sweetener. Also, added cinnamon to the batter. I cut mine into four scones instead of eight. Perfection! Thank you so much for such a great recipe.. next time, I’m going to added a chopped organic dark chocolate bar to them!

        1. Erica, can I tell you how much you made my night so happy! Not only am I thrilled that you baked up a batch of these asap, but also how insightful you were with the adaptations. Love the idea of all sprouted flours. Extra healthy. I have never used millet flour, but need to. Does it have any specific flavor to it? The coconut sugar sounds wonderful too. I have been reading a lot about that. Smart to add the extra coconut milk. Bravo you! Can’t wait to hear about that chocolate in your next batch.

  7. Marla, truly amazing work! Both the recipe (who ARE you anyway…vegan AND Gf…haha!..I love it!!) and the photography…just soooo creative.

    The nest. Omg that is the best prop use I have seen in ages. LOVE IT

    And the meticulous placement of each and every bloob. omg. Only a blogger knows what WORK went into making these. And making them for the camera, too 🙂

    1. Averie, I knew YOU would get a kick out of this one. If only I had gone raw too 😉 Yes, I spent way to much time placing each bloob! You know me too well & I know you would do the same. It was actually fun & meditative. The crazy part is when they kept falling off during the shoot and I was talking them into staying in place.
      The nest is neat huh! I will need to refresh the leaves from time to time, but it is a keeper. I claimed it away from the birds.

  8. Avocado scones look simply heavenly. Click make me crave for such a nice preparation. Glad to follow you .


  9. What an original idea, Marla. Chickpea flour is one of my favorites to use and I can only imagine how good that flavor must be with avocados. Tell you husband that he earned major points with that beautiful basket.

    1. Dara, it was brown rice flour in this one & chickpea flour in the last cookie post. I know it is confusing as I talk it up here too. I am all about flours with strong flavor. I’ll tell my hubs you dig the basket 🙂

  10. I do love avocados in any way, shape or form. I haven’t done much gluten free baking, but I’m just starting to experiment with some different flours as I have a good friend who eats gluten free. These scones sound perfect!

    1. Kimberly, I bet you would be pleasantly surprised with how simple the scale is to use for baking. In some ways it is freeing. I know it is annoying to have too many gadgets around, but this one is inexpensive and so worth it. I actually have less things to clean when I weigh everything. That is always a great thing.

  11. Avocado is one of my favorite foods – and I never would have thought to use it to replace the fat in scones. Genius! I would love to try one of these. 🙂

    1. Caneel, glad you are loving the nest. My hubs is pretty proud 😉 Now he doesn’t need to get me a Mother’s Day gift….he’ll probably just make another nest! lol

  12. Marla, these scones look wonderful, like the idea of using avocado and the dry blueberries…what a great treat with a cup of coffee. The picture is just very inviting. Hope you have a great weekend 🙂

  13. I love avocados and I adore scones, so I am intrigued with this combination. Dried blueberries sound wonderful, too!!!

  14. ooo… fun idea! i’ve never used avocados in a sweet recipe, much less a baked good. yay for the rally, bringing us together, and seeing everyone’s fun ideas! thanks for sharing!!

  15. What a fantastic idea for scones – avocados would never have occurred to me, but I bet it’s delicious! Can’t wait to try these out for myself 🙂 Thanks for the wonderful recipe!

    1. Claire, not sure how these things come to me sometimes. The element of surprise thrills me when it comes to ingredient combinations. Avocado will be featured a lot more in my baking from here on out. You gotta try 🙂

  16. I love using avocados in new fun and exciting ways! I’ve made buttercream with them before and am definitely ready to jump on the avocado scone bandwagon!

  17. G’morning Marla!

    I want to thank you for your words of awesome love for my scones. I want to try them again (same concept, maybe a different ratio), but I think putting them in the fridge with coconut oil wasn’t my best idea lol.

    And thank you for adding my link to your post. That made my day and today brightened my morning.

  18. I absolutely love your creativity when it comes to recipe development, Marla…what a great use for avocado! These sound delicious and they’re so pretty with the dried blueberries studded on top!

  19. Pingback: Great Grub
  20. you have the dubious distinction of showing me my first avocado scone–congrats! these look wonderful, marla, well done!

    1. Grace, can I tell you how happy I am to provide you with a glimpse into avocado scones. The things are addictive I tell ya! Not quite sure how my mind came up with them though.

  21. Hi 🙂
    This scones looks really really good! I think I have to make them soon.
    And Im so glad to had a guest post at Oh She Glows, thats how I found you. And Im so happy I have, you recipies looks soo good!

  22. Hey Marla,
    I don’t know if you saw the comment I left a Oh She Glows about your guest post, but anyway I haven’t had sugar for over a week and I feel really good. Mainly, I was having crazy mood swings and now my mood is balanced. I seriously feel like a new person. Using honey or maple syrup won’t affect my mood like sugar does will it? I want to try these scones but I don’t want a sugar crash.

    1. Damaris, great question. I am so happy to hear (and not surprised) that your reduction in sugar has helped even out your moods. I don’t miss sugars at all for many reasons that being one of them. For me, the stevia thing always works. In this recipe wanted to mix it up a bit and experiment with alternative natural sweeteners simply to diversify. In my world I really don’t need anything but the stevia. I know that everyone is not as strict. This recipe only has 6 tablespoons of maple syrup, it did not affect me at all and I am very sugar intolerant. I eat one scone with a tablespoon of nut butter as a mini meal. Fat makes everything better and more satisfying.
      Just made a new (slightly different scone for another blog post) with 2 droppers full of liquid stevia drops instead. You could try that. If you need a bit more moisture for the dough add a smidge more coconut milk. Hope that helps and keep up the great work and happy moods 🙂 xo

  23. I made these on friday morning, they were so quick and easy! Most importantly, they are absolutely delicious!! It makes me so happy to eat something so yummy that is so good for me too. I put a couple of dark choclate chips on top of each one. I am so happy that you were on ohsheglows, i cant wait to try more of your recipes.

    1. Jaime, yours is such a sweet comment to wake up to. I am so glad you had great success with my avocado scones recipe. I am addicted to them! Must add chocolate chips to mine next time 🙂 So glad to have you as a new reader over here.

  24. Pingback: Beyond Guacamole : Baking with Avocados | taste station blog
  25. i just made these and they are DELICIOUS! instead of maple syrup i did 3 parts agave 1 part honey! i couldn’t resist having one piping hot out of the oven! i tried them with almond butter and fresh made blueberry jam–both were delicious, however, these scones can stand alone and were awesome. thanks for the recipe! Next time I am going to try chocolate chips!

  26. The recipe looks delicious! I don’t have a scale at home though so I was wondering if using a whole avocado would work if it’s too much?? Thanks!

      1. Thanks, I made them this morning and my son loved them! He has dairy and egg allergies so they were a great treat for him! 🙂

  27. I just made these with a few changes. I did use raw milk, added a Tablespoon of coconut oil, 1/2 tsp cinnamon, raisins, and a few drops of stevia. These were WONDERFUL! Thanks for posting I love the combination of oat flour and brown rice flour I have to use that combo more often they truely tasted like wheat flour scones.