These Healthy Gluten Free Samoa Scones with Greek Yogurt are an easy, better for you breakfast that tastes like a scone and a Samoa cookie had a baby!
PIN Healthy Gluten Free Samoa Scones with Greek Yogurt
PIN Healthy Gluten Free Samoa Scones with Greek Yogurt
Today, I am 5 years old.
No, not because of my Ketchup addiction. If you follow me on Instagram, you know that I put that stuff on EVERYTHING.
Nope, it’s because…I don’t want to share.
I always say sharing is caring, but I am taking that statement back today. Today I am caring about Taylor, and Taylor only.
DON’T MAKE ME SHARE THE CARAMEL-Y, CHOCOLATE-Y, FLAKY-Y GOODNESS. I WANT ALL THE SCONES.
Ugh, fine..you talked me into it. I’ll share. You can have one corner.
Seriously, you guys, I am WAY excited to share these with you. Seriously, the sequel, they are the best scone recipe.
Sidenote: The hubby told me to tell you that, even though I’m sharing these with you, I’m still 5 years old. He knows me too well.
Ugh. Marriage does that to you. You learn things. Like how he likes to leave all the clothes RIGHT outside the laundry hamper on the floor. Not in it. But, RIGHT NEXT TO IT. I’m not bitter.
Back to scones.
Did you know that it’s Girl Scout Season? I feel totally weird calling them “Girl Scouts” because, in Canada, we call them “Girl Guides.” How-ev-er, your Girl Scouts? They make WAY better cookies than our Girl Guides. Ours only make 2 kinds – vanilla with vanilla crème filling and chocolate with chocolate crème filling. Hello BORING.
I decided that healthy gluten free scones needed to happen to my face when I tried the cinnamon crunch bagel from Panera the other weekend….and died. Clearly I am a talented not-alive person with this typing business that I’m doing right now.
Was that too morbid? Do you hate me now?
You know what will fix this possible hatred that you may or may not have for me now? Chocolate and caramel. They are pretty much the food equivalent to a bandaid, and will heal all wounds. These scones, they have A LOT of chocolate and caramel on them. It’s a bit ridiculous in the best possible way.
These scones remind me of Samoa cookies, which I tried when I moved to the states and I feel like we should rename them crunchy circles of BLISS because man oh man they are soooo good. Especially when scones + Samoa cookies come together in the breakfast of your DREAMS.
How can I make these scones dairy free?
If you want to make gluten free dairy free scones, you can use a dairy-free Greek yogurt alternative (such as Daiya or Kite Hill etc) instead of Greek yogurt. When you make the caramel, just use a vegan butter! OR, make some date caramel from the homemade twix bars!
What can I use instead of oat flour to make healthy gluten free Samoa scones?
If you want to keep this a gluten free scones recipe, you will need to use oat flour (I show you how to make oat flour here) If you’re not concerned with gluten free, I have had success with whole wheat pastry flour!
If it were up to me, I would send you a package of healthy gluten free Samoa scones with Greek yogurt right now so that you would not have to wait ONE MORE minute to experience them in your real-person-food-eating life but, alas, I cannot fly.
Working on it.
Until then, please pinky promise me that your weekend plans involve a deep, dark cup of coffee and as many buttery, flaky, caramel COVERED perfect pastries as your heart asks for.
The heart wants what the heart wants.
Other Recipes You Might Like:
Homemade Caramel Vanilla Iced Coffee
Caramel Stuffed Paleo Banana Bread Muffins
Apple Paleo Cheesecake with Caramel
Ingredients
- 1/4 Cup Unsweetened coconut flakes + additional for topping
- 2 Cups GF Oat flour (Click to see how to make your own!) (213 g) (Or Whole Wheat Pastry Flour at 230g)
- 1/3 Cup Coconut sugar (Or raw organic cane sugar)
- 1 1/2 tsp Baking powder
- 1/2 tsp Salt
- 1/4 tsp Baking soda
- 1/4 Cup Chilled coconut oil, So that is is a solid *
- 1/2 Cup Fat-Free plain Greek yogurt (or dairy free)
- 1 large Egg
- 2 Tbsp Mini Chocolate chips of choice
- 1 Tbsp Full-fat coconut milk
For the caramel sauce:
- 1/4 Cup Coconut sugar, packed
- 2 Tbsp Unsweetened vanilla almond milk
- 2 tsp Ghee (or vegan butter)
- 1/4 tsp Vanilla extract
Instructions
- Preheat your oven to 350 degrees. Spread the coconut flakes on a small baking sheet and bake until lightly toasted, about 5 minutes. Set aside.
- Increase the heat of the oven to 400 degrees and adjust the rack to the lower-middle position. Line a cookie sheet with parchment paper.
- In a medium bowl,mix together the flour, sugar, baking powder, baking soda, and salt.
- Grate in the chilled coconut oil and and work in with your fingers. The mixture will look crumble and like little peas.
- Stir the 1/4 cup of coconut flakes into the mixture.
- In a small bowl, whisk together the yogurt and egg until smooth.
- Pour the egg mixture into the flour mixture and stir with a fork, until large clumps of dough form. Stir in the chocolate chips.
- Use your hands to form the dough into a ball. It will be quite sticky.
- Turn the dough out onto a lightly floured counter and pat into a 7-8 inch circle, about 3/4 inch thick.
- Cut the dough into 8 triangles, separate them, and transfer them to the prepared baking tray.
- Brush the tops with the coconut milk and bake until golden brown, about 20-22 minutes.
- When the scones have about 10 minutes left combine the caramel sauce ingredients in a SMALL pot and bring to a boil on medium heat. Once boiling, stir constantly until the caramel thickens and reduced by about half, only 2-3 minutes. Immediately transfer to a small container (you should have just under 1/4 cup)
- Once the scones are done, let both them and the caramel sauce cool for about 5 minutes. Then, cover with the caramel and additional coconut flakes.
- DEVOUR!
Tips & Notes:
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 12 POINTS+: 8. OLD POINTS: 6
(per scone, based off the recipe making 8)
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Dala Al-Fuwaires says
These look yummy! I’ve never made scones before. I might have to try this out this weekend 🙂
Taylor Kiser says
They are so easy Dala! Please let me know if you try them! 😀 Thanks!
Lee says
Uhhhhh I suck at making scones. I think that’s because I’ve only ever attempted a gluten free scone. These looks SO GOOD, lady! Nice work on that drizzzzzle.
Taylor Kiser says
Yeah, I didn’t wany no gluten free scone…because I figured it would be all crumbly and ick! Thanks so much girlfriend! 😀
Lisa says
I’ve been on a scone marathon. I found your recipe and had to try them. Of course, like everyone else, this is my favorite Girl Scout cookie. I was a Girl Scout and so was my daughter.
I had a hard time getting the dough to form a ball. It was very, very dry. I dug in with both hands and final it came together. The dough wasn’t sticky/tacky at all, which did make it easy for cutting and moving it to the baking sheet. However, the scone came out dry too. Although it is covered in caramel sauce and chocolate, it is dry. The flavor is awesome.
I weigh my ingredients. I don’t measure.
What would you suggest to make the dough less dry? Add more yogurt?
Taylor Kiser says
Hmm that is VERY odd, as I made them quite a few times with no dryness in sight! What flour are you using? That COULD be the culprit!
I would definitely suggest more yogurt, as that lends to the “tenderness” of a scone! I am sorry you had the dryness issue!
lisa says
I didn’t have Wheat Pastry flour, but among all my notes I had if you take 1/2 cup of whole wheat flour and 1/2 cup of cake flour that would make 1 cup of the pastry flour. Is that information incorrect? There was just too much flour and that’s why they were so dry.
Next time I make them I will use less flour. I will look at the dough – go by vision – feel.
My husband brought them to work. He said everyone liked them – no one complained!!
Taylor Kiser says
AHHHH I see. I haven’t experimented with anything other than whole wheat pastry flour with these scones, so if you used an alternate flour, that could definitely be the issue. I can’t tell you for sure if that information is correct, as I only bake with whole wheat flours – not cake flours. Sorry!
Either way, I do think it had to do with not using the exact flour, but I am glad that the coworkers liked them! Thanks for letting me know!
lisa says
Hi there. I had to let you know that I finally found the Whole Wheat Pastry flour. It shouldn’t have been that hard. Whew. So I made the scones again. They turned out great. Working with the dough, it was moist. Everything was just wonderful. They are delicious. This time I think they are staying home and not going to where my husband works!!
Taylor Kiser says
Yay! That is so weird that it was so hard, I can find it in many different,generic grocery stores here in Washington!
So glad they worked for you and that you like them! Thanks for letting me know!