Grain-Free Summer Berry Scones by Lindsey | Dolly and Oatmeal

we're coming up on almost 7 weeks until amesy turns one whole year old (!!!!), which seems insane sometimes.  i've begun casually planning a few things like buying decorations from my favorite store in brooklyn, and making a smash cake in the form of a mini dinosaur..maybe..?  frank thinks it'll be too hard, but i think i can do it (we'll see!).  it's really too difficult to put into words what a (almost) year of being a parent feels like. frank and i have had discussions about how much our relationship has changed, but also how much we've continued to have a similar dynamic.  how we love each other more than anything, but how we love amesy so much more.  if i could describe my feelings about it in one sentence it's that this first year as a parent has gone at warp speed, but has also crept by at the slowest rate of time imaginable.  it's all very disorienting when i stop to think, which is why perhaps i tend to just go, and do.  but i think this 1 year mark will hit us, at least that's what i'm anticipating. 

these scones aren't directly related to amesy, or his 1 year birthday, but they are related to my diet; which had changed when i was a few months postpartum.  balancing my blood sugar has also been an issue, even from a really young age.  but i recently began confronting it once again, and i started reducing the amount of grains in my diet, which is something i've done here and there for a few years now.  it's not something i would say is for everyone, but it works for me, and i feel better for it.  (just as a side note, everybody and body is different, what works for me, may not work you and vice versa.)  in any event, i've been baking with almond flour a lot, and have just started working with cassava flour, which is made from the root of a yuca (or cassava) plant.  whenever i bake with a nut flour i always combine it with a starch (it gives the baked good more a crumb texture, and it's great for binding), and cassava works perfectly here, just like in these cookies from the other week.  

i never liked scones growing up, but my mom would occasionally have one in the afternoons with some tea, and over time i began liking their lightly sweetened, biscuit-like flavor and texture.  i've tested grain-free scone recipes here and there, but was never really happy with the result.  (i even made a semi-pledge back when the blog was still a teeny baby, that i was looking forward to making a good grain-free scone!) finally after about 4 years these babes were born!  they are perfect sliced in half, toasted up, and slathered with some salted ghee, or vegan butter.  the summery berries in there can replaced with whatever fruit you like or have on hand, i could imagine peaches or nectarines tasting really great as well.  i hope you have the chance to make them. and if you do, tag me at #dollyandoatmeal so we can share in the goodness :)

big love!  xo

grain-free summer berry scones | gf & df

| makes 4 large scones |

  • 1/4 cup unsweetened almond milk, at room temperature
  • 1 teaspoon apple cider vinegar
  • 1 cup blanched almond flour
  • 1/4 cup cassava flour, more for dusting
  • 2 tablespoons coconut sugar
  • 1/2 teaspoon aluminum free baking powder
  • 1/4 teaspoon baking soda
  • 1/4 heaping teaspoon fine grain sea salt
  • 1 large egg (preferably pasture raised), at room temperature
  • 2 tablespoons melted coconut oil
  • 1 teaspoon pure vanilla extract
  • 1/2 cup mixed raspberries and blackberries, cut in half
  • 1 egg white (optional)


  1. in a mixing bowl, combine the milk and vinegar, give it a little whisk and let it sit for 10 minutes, until it's curdled a bit.
  2. while the milk and vinegar are resting, use a separate mixing bowl and whisk together the almond flour, cassava flour, coconut sugar,baking powder, baking soda, and salt.
  3. to the milk and vinegar mixture, whisk in the egg, oil, and vanilla. 
  4. add the wet ingredients to the dry, and use a rubber spatula to fold the ingredients together.  then cover the bowl with cling wrap and refrigerate for 20 minutes.
  5. in the meantime, preheat your oven to 350°F and line a baking sheet with parchment paper.  remove the dough from the fridge and fold the berries in.  turn the dough out onto the parchment lined baking sheet.
  6. dust your hands and the top of the dough with cassava flour and form it into a round with a 1 1/2-inch thickness.  use a sharp knife to cut the dough in half, and then in fourths. (the dough will be sticky, this is ok.)  pat the 4 pieces of dough into rounds with about 1 1/2-inch thickness.  lightly brush the tops with egg white (if using).
  7. bake for 18-23 minutes, until the tops and edges are golden.  let them cool before eating.  scones can be stored at room temperature covered by a piece of parchment for about 3 days.  alternatively, you can store these in an air tight container in the fridge for up to 1 week, and reheat them in your toaster/oven.

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(mini) granola + pear scones by Lindsey | Dolly and Oatmeal

i've been getting quite a few questions about why i choose to bake with certain gluten-free flours, and because i do use specific flours for specific reasons, i decided i would go ahead and explain a little :) 

for cookies, cakes, cupcakes, doughnuts, quick breads, muffins, scones, etc., i use a mix consisting of brown rice flour, oat flour, almond flour, and usually a bit of arrowroot powder/starch/flour.   i use brown rice flour basically as an "all-purpose" flour, which is why i always use a larger proportion of it.  it's a great low-glycemic flour (it won't make your blood sugar spike, and then crash which is always a good thing), super versatile for both sweet and savory meals, and (in my opinion) it has a way better flavor than white rice flour.  oat flour is my absolute favorite flour!  it adds so much nutty delicious flavor that i have a hard time not using it in everything - plus, if i'm in a pinch, i just throw some rolled oats into a blender or food processor and i've got flour!  oat flour is great for lasted energy, and it also helps to stabilize blood sugar which is just another reason why i love utilizing it so much.  almond flour is one of the first gluten-free flours i ever worked with; it's also a versatile flour, but because it's a fat-dense, nut flour i only occasionally use it on its own.  however, when mixed with other flours, it adds depth, flavor, and fat - which can really help keep baked goods moist.  arrowroot powder is generally known as a binder, and is a great substitute for cornstarch.  even with the use of eggs, i use arrowroot in baked goods for extra binding purposes and also for lightness, as some gluten-free baked goods can bake up a little heavy.  i tend to stay away from starches like potato or tapioca starch as they can be hard to digest, as well as white rice flour.   

i've slowly begun using various other gluten-free flours, among them sorghum flour.  i've found that when using it in more delicate baked goods like pie crusts, or scones, it lends a perfectly smooth texture with a gentle crumble.  which brings me to these scones... i've made a few different iterations of this recipe, using cold solid coconut oil, different flour combos, and various kinds of plant-based milks, but this recipe right here has a (close to) perfect scone quality, one that reminds me of the gluten-y scones i used to indulge in.  scones for me always get crammed with whatever seasonal fruit that's available, and topped with nuts.  i had some leftover granola in the pantry and decided that we all would benefit from some sweet, nutty, crunchy goodness!

hope you're all staying warm + cozy! xo

(mini) granola + pear scones (gluten + dairy free)

i made these scones pretty tiny, they're basically bite-size. however, if you want to make them larger, do so - the baking time might need to be adjusted a bit longer though.  also, feel free to cram these babes with whatever fruit situation you've got going on where you are! i noted below that the psyllium husk powder is optional; you can substitute xantham gum if you prefer, or leave it out altogether, but your scones will be a bit more crumbly. 

| makes 20 two-inch scones |

  • 1 cup sorghum flour
  • 1/2 cup brown rice flour
  • 1/4 cup + 2 tablespoons oat flour
  • 2 tablespoons arrowroot powder
  • 1/4 cup organic cane sugar (or palm sugar)
  • 1 tablespoon baking powder
  • 1 teaspoon psyllium husk powder (optional)
  • 1/2 teaspoon fine grain sea salt
  • 1/2 cup full-fat coconut milk
  • 1/4 cup vegetable oil (or melted coconut oil)
  • 2 large free-range eggs, divided
  • 1 ripe pear, cored and chopped small
  • 1/2 cup granola


  • preheat oven to 400° and line 2 baking sheets with parchment paper. set aside
  • in a large mixing bowl, whisk together flours, sugar, baking powder, psyllium husk, and salt; set aside.  in a small mixing bowl, combine the milk and oil, whisk in the egg; using a rubber spatula, add the wet ingredients to the dry, combine until dough comes together (the dough should be sticky, but not that it sticks to your hands.  if you find that it's too wet, add more sorghum flour a teaspoon at a time until you are able to manage it.  conversely, if the dough is too dry, add more coconut milk 1 teaspoon at a time until dough comes together. )  gently fold in the chunked pear
  • turn dough out onto a piece of parchment; pat and flatten into a round with 1-inch thickness.  grease a 2-inch round cookie cutter with a bit of oil; stamp out scones.  roll scraps back together a repeat until no dough remains.  place scones onto prepared baking sheet, about 2-inches apart.  crack the remaining egg into a small dish and whisk.  using a pastry brush, gently pat top and sides of scones with egg wash; top the scones with crumbled granola.  place in oven and bake for 16-18 minutes, until lightly browned
  • remove scones from oven and let scones cool completely.  they can be stored on a platter covered with parchment at room temperature for up to 3 days 


spelt scones with baked stone fruit by Lindsey | Dolly and Oatmeal

these stone fruits were some of the last i had in my kitchen.  and while i could have easily eaten them as is, i decided to bake them up, and toss them into some simple scones.  stone fruits this summer, especially peaches, did not disappoint.  while i was out east on long island for our wedding, my family and i were fortunate enough to stay in a rental house that sat between a beautiful creek and a peach orchard (!) for the entire week my mom and i would jog through the path that lead through the peach orchard, past a growing corn field, up to what was called a "button tree", down a path lined with plum trees, nectarine trees and wildflowers.  on our way back we would point out the beautiful peaches, and help each other from not picking the superb fruit before us.  every other day or so, we would drive down the street to the farm stand, and buy our peaches that we had longed for that morning.  i'm never ready to say "see you next year" to such delicious fruit, but i've been lucky enough to have had so much this summer.

i really wanted the fruit to be super present in these scones so i cut them in rather large chunks, and paired them with a scone recipe that lets them shine.  i've had my fair share of baking-with-fruit experiences where the batter surrounding the fruit never cooks, and i was left with gooey, uncooked sections, so i pre-baked the fruit to let some of their juices out..  although this recipe is vegan, it is not gluten free.  i have been experimenting with spelt flour, as i know it's more nutritious than many other grain flours.  flours with gluten have a very limited presence in my diet, as their glycemic index is can be high.  therefore, i frequently bake with grain flours/meals such as almond flour, buckwheat, and oat flour as their glycemic index is way lower than that of grain flours. however, i look forward to mixing in spelt whenever i can with my grain free flours.  

the original scone recipe called for a mix of unbleached flour and spelt; i used 100% whole grain spelt flour here.  feel free to substitute any grain flours, i would think substituting half the spelt with rye flour would taste pretty rad here.  (i'm not sure how grain free flours and meals would work.  i'm still working on the perfect grain free scone, definitely haven't found it yet!) i also substituted butter and heavy cream, with coconut oil and coconut cream, and both lent a sweet subtle scent.  these scones are delicious in their right; hearty but light, nutty but also slightly sweet, all with a delightful crumb.  

spelt scones with baked stone  

| makes 8 large or 16 small scones | 

| vegan | 

adapted from Kim Boyce's Good to the Grain and also inspired from  here  and  here 


for the scones

  • 2 1/4 cups whole spelt flour
  • 2 tablespoons raw turbinado sugar or coconut palm sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup coconut oil, solid
  • 1 cup chilled, unsweetened coconut cream (i like Native Forest Organic)

for the fruit

  • 1 cup mixed stone fruits (roughly 1/2 pound)
  • 1 teaspoon coconut oil, melted 
  • 2 teaspoons raw turbinado sugar (alternatively, you can use any sugar, agave nectar, maple syrup, or honey) 


preheat oven to 350°.  line a small rimmed baking sheet with parchment

make the baked fruit

  • slice and remove the stones from your fruit.  cut all fruit the same size and place in a medium sized bowl (i cut mine into about 1 inch cubes).  pour melted oil over fruit, and toss in the sugar.  gently, toss the fruit so that each piece is coated with oil and sugar
  • place in the middle of your oven and bake for 15 minutes - you want your fruit tender, but not mushy.  (this also depends on the ripeness of your fruit pre-bake.  if they are very ripe check after 10 minutes, if less ripe you may need to bake longer than 15 minutes.  you know they're finished when a sharp knife is inserted easily to the fruit.)
  • remove from the oven and let cool completely

make the scones

turn the oven temperature up to 400°  and line a baking sheet with parchment paper

  • place flour, sugar, baking powder, and salt into the bowl of a food processor and pulse a few times to mix.  (if using a liquid sweetener do not add yet.) next, add the hardened coconut oil and pulse until the mixture resembles fine cornmeal
  • turn out scone mixture into a large bowl and add the cooled fruit.  use a spatula to gently mix.  add the coconut cream a half cup at a time until the dough comes together 
  • place your parchment lined baking sheet on a work surface.  dust the parchment with some flour, and turn dough out onto the sheet.  using your hands, shape the the dough into a 1" inch thick, 9" circular disk.  using a sharp knife, cut in quarters and then in quarters again until you have 8 pieces
  • sprinkle tops of scones with a hint of sugar (optional)
  • bake in the middle of your oven for 17-20 minutes, rotating halfway through.  you know they are finished baking when the tops and bottoms are golden brown