• Amy Lucas

Avocado Walnut Rosemary Scone

This recipe whips up and lands in the oven in less than 20 minutes. Plus it makes 12 nutritious and delicious scones!

Vegan friendly dish, so it's a light and fluffy scone with no butter or dairy. Who doesn't love a low saturated fat baked good that is savory, fresh, light, fluffy and addictive!


Super chilled avocado chunks replace the butter and lend delicious tangy and nutty flavor to this baked item (and the fluffiness!) Fresh rosemary adds a hint of aromatic savory complexity that you can't get anywhere else.


  • 2 Medium Avocados, diced (about 1.5 cups)

  • 2 cups All-Purpose Flour

  • 2 teaspoons Baking Powder

  • 2 tablespoons Granulated Sugar

  • 1 tablespoon Flax Seeds

  • 1⁄2 cup Almond Milk (Unsweetened)

  • 1 sprig Fresh Rosemary, minced

  • 1 teaspoon Salt

  1. Use two small or one large avocado. Cut into chunks and place into freezer for about 20 minutes.

  2. While avocado chills, mince rosemary and whisk together in a bowl, the flour, baking powder, sugar, salt, rosemary, and ground flax seeds.

  3. Add avocado into the flour mixture until the pieces are small pea size, generally.

  4. Pour in cold almond milk and minced rosemary and gently mix with a fork.

  5. Flour a work surface and divide dough into two balls.

  6. Roll into 1/2" thick 6" diameter circles. Cut into 6 triangles.

  7. Place on a parchment covered baking sheet and bake at 400F oven for about 18 minutes.

  8. Enjoy two pieces per serving, store in the fridge in an airtight container and warm before eating!


Per two scones: Calories 259kcal, Protein 5.6g, Total Fat 8.4g, Carbs 42g, Fiber 4.92g, Sodium 409mg, Saturated Fat 1.13g, Added Sugar 4.19g

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