Raw Lemon Chia Scones

    • Yield
    • Difficulty
    • Easy
  • 12345 (1 votes, average: 5.00 out of 5)

Chia seeds have seen a huge boost in popularity in the recent years due to their unique nutritional benefits and versatility in recipes. They make an amazing binding agent in recipes that would typically call for eggs to do the trick. This recipe by Amy Lyons of Fragrant Vanilla Cake will satisfy the craving for something sweet, dense and doughy all the while giving you a nice hit of omega 3 fatty acids, complete protein, calcium AND antioxidants from chia! If glutenous baked goods are your downfall than try out this tasty recipe, you’ll be happy you did.



1 1/4 cups raw sprouted buckwheat, raw sprouted oat, or raw sprouted quinoa flour
1 cup ground raw flaxseed
1 1/2 cups raw coconut flour (do NOT use store-bought!)
1/4 tsp sea salt
2 tsp pure vanilla extract
1 cup young coconut meat*
1/2 cup medjool dates, pitted (soaked in filtered water for 30 minutes if not soft, then drained)
1/3 cup raw coconut nectar or your choice of liquid sweetener
1/4 cup lemon juice
2 Tbsp lemon zest
3/4 cup coconut water (or as needed)
1/3 cup chia seeds

3 Tbsp raw coconut butter, warmed to liquid
1 tsp pure vanilla extract
2 tsp raw coconut nectar, or your choice of liquid raw sweetener
A pinch sea salt
2 Tbsp lemon juice
Filtered water as needed

additional chia seeds


For the dough:

1) combine flour,  flaxseed, coconut flour, sea salt, in a large bowl and whisk together until and set aside.

2) To a food processor, add the dates, vanilla, coconut, nectar, juice, zest, and water to the processor and process until pretty smooth.

3) Add the wet ingredients to the dry ingredients and mix until smooth with a sturdy spoon (wooden works well) and well incorporated (the batter will be stiff, so you might want to use your stand mixer if you have one).

4) Stir in the chia seeds.  Shape the dough into 8 scones and place on a dehydrator sheet.  Dry for about 12-14 hours at 115F (until dry on the outside but still moist).

To make the glaze

1) whisk together all ingredients, adding a little more water at a time (like 1 Tbsp) until it reaches glaze consistency.  It will be clumpy at first, but it will smooth out.

2) Drizzle over the scones (I put it in a ziplock bag, and cut the corner off and squeezed it out).

3) Sprinkle with Chia seeds, and allow the glaze to set before serving.

*If young coconut meat is unavailable, you may substitute 1 cup finely shredded, dried coconut blended together with 1/2 cup water and add to the recipe where you would add the young coconut meat.

Amy LyonsAbout Amy Lyons

Amy is passionate about real food.  She is the recipe creator at Fragrant Vanilla Cake, a blog specializing in raw, vegan, vegetarian  recipes.  She graduated with a degree in studio art from Bethel University.  Currently she uses her eye for art to create food that is pleasing to eat as it is to look at and nourishing to the body as well.  She has been an elite runner, so she knows how important it is to treat your body well including nutrition.  It is her mission to revamp classics to make them healthier as well as create new and interesting dishes that taste delicious as well as make the body feel good.


  1. says

    Hi Amy, love this recipe…quick question…how do I make raw coconut flour? Do I simply grind up dried coconut flakes in my food processor? thanks! Morgan

    • vanillacake says

      Yes, just buzz dried coconut in the blender for about 30 seconds or so until fine (but not too long or it becomes butter). If you are using a food processor it may take longer and may not get as fine.

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