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Gluten-Free Balsamic Zucchini Scones


Gluten-Free Sweet Balsamic Zucchini Scones

These scones are light and fluffy with a sweet balsamic drizzle. And I simply just can’t get enough. So, I made this fun scone recipe because, as much as I wish it weren’t true, a girl can’t survive off fruity desserts alone.

There has to be some sort of balance, you know? Like, for every fruity dish, you have to counteract it with a bite of balsamic and some zucchini. Now, we all know scones are usually full of sugary ingredients, but not in this recipe, because the sweetness from this sweet balsamic vinegar brought out the natural flavor of these incredible homemade scones.

Now, if you know me well, you know I surely make everything from scratch. That’s right. No cutting corners over here. That’s why I decided to spend an entire weekend in my tiny Manhattan kitchen recipe testing for the perfect sweet balsamic scone.

And boy oh boy did it take all weekend. But it sure was worth it. A lil’ bit of sugar n’ spice and some balsamic vinegar and you’re all set. Well, I’d add in a bit of flour and a few other odds and ends but overall these scones simply wouldn’t be sweet scones without my balsamic vinegar.


  • 1 1/2 Cup brown rice flour
  • 1/3 Cup tapioca flour
  • 1 Tablespoon baking powder
  • 1/2 Teaspoon sea salt
  • 1/2 Cup vegan butter
  • 1 Teaspoon maple syrup
  • 4 Teaspoons aged balsamic vinegar, such as Manicardi
  • 1/2 Cup almond milk
  • 1 Tablespoon vanilla extract
  • 2 small zucchini, chopped


Preheat the oven to 400 degrees.

Place the brown rice flour, tapioca flour, baking powder, and sea salt in a medium-sized mixing bowl and whisk to combine. Add in the butter and continue to mix.

In a separate small bowl, whisk together maple syrup, 2 teaspoons of the balsamic vinegar, almond milk, and vanilla extract. Add to the dry ingredients and mix well with your hands until the mixture thickens. 

Add the zucchini, flax seed, cereal, and dried fruit leather and continue to mix. Using a tablespoon, portion out golf ball-sized portions onto a cookie sheet.  Drizzle each scone with the remaining balsamic vinegar and bake until golden brown, about 15-20 minutes. Remove from the oven and set aside to cool before serving. Enjoy.