Last Updated on January 16, 2022 by Colleen
I like to recreate my favorite café memories from my pre-celiac days with our ZEGO products, like these gluten-free scones.
I mean, after all, why shouldn’t Celiacs be able to eat delicious scones too!
Okay, so I admit that during college, I decided that I didn’t have Celiac disease (anyone else??). It was very convenient for eating at cafes during a summer trip to London and Paris. Though my body revolted, my memories of those pastries and scones are still fresh.
Since then, I’ve tried gluten-free scones so many times and have been SO disappointed. I knew we could do better.
Trust me, you’re going to love this ZEGO recipe. And, compared to its insulin-spiking wheat-based scones, ours is a nutritional superstar with lots of protein, fiber, and iron.
So pull out your checkered napkins, put on some Nina Simone, and enjoy!
How This Gluten-Free Scone Recipe is Better
Scones are usually a high-glycemic, low-protein treat. But our gluten-free scones have extra:
- protein
- fiber
- iron
from our Double Protein Oats and the seeds in our Muesli and Mix-Ins.
And, if you want to remove the sugar, just add in 8 chopped dates. The dough will be a bit less light, but still wonderful. And, when you bite into one of those soft bits of dates, you’ll be delighted.
Gluten-Free Scones
INGREDIENTS
- 160 g (about 1 1/4 c) ZEGO Apple Cranberry or ZEGO Cinnamon Twist Muesli
- 100 g (about 3/4 c) ZEGO Double Protein Oats, ground into flour
- 60 g (about 2/3 c) ZEGO Apple Cinnamon or ZEGO Cranberry Mix-Ins
- 50 g (1/2 c) sugar
- 3 tsp cinnamon, optional (recommended to use if you’re using the Cinnamon Twist Muesli)
- zest from 1 lemon, optional (recommended if you’re using the Apple Cranberry Muesli)
- 1/4 t xanthan gum, optional
- 1 tbs baking powder
- 1/2 tsp salt
- 1 c oat milk, dairy free milk, cream, or water
- 1/2 c dairy free or regular yogurt (coconut yogurt is not recommended)
- Sugar, optional for sprinkling on top (turbinado or white)
DIRECTIONS
- Heat oven to 400 degrees Fahrenheit and fit shelf in upper third of the oven.
- Combine the dry ingredients in a mixer fitted with the paddle attachment for 1 minute until well blended.
- Add the wet ingredients and mix on low for 2 minutes until the dough is thick and well combined.
- If the dough appears to be too thin, wait 10 minutes to let the oat flour absorb the liquid. If it still looks too thin, add more oat flour 1-2 tbs at a time. The dough needs to be firm enough that you can roll it into a log using parchment paper.
- Place the dough on a large sheet of parchment paper.
- With the help of the parchment paper, mold the dough into a cylinder 2-3″ thick depending on the size you want (2″ is small).
- Refrigerate for 2-3 hours.
- Remove the parchment from the chilled dough and cut into 1-2″ rounds. Note, if the parchment sticks too much to remove, no worries! Just slice the round and bake with the parchment on. You can peel it off before you eat.
- Place on a greased or parchment lined sheet.
- Sprinkle with sugar, if desired.
- Bake 20-35 minutes, depending on how thick your rounds are.
- Remove from the oven and eat warm or let cool. To reheat, sprinkle lightly with water and heat in a toaster oven on the bagel setting.
Did you make this Gluten-Free Scone Recipe?
Be sure to tag @zegofoods on Instagram and use the hashtag #PoweredByZEGO
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What a huge day for @zegofoods! We were part of a great panel with specialty grain producers talking about managing supply chains. These folks are doing the hard work in growing something magical. Their work with small farms to grow specialty grains like chickpeas, millet, buckwheat and #glutenfree organic oats is a feat. Thank you to @eatbanza @lilbucksworld @powellpalm_organics and @romsafarms!
Mar 5
✨ girl power ✨
Our founder Colleen is shining like the star she is at @natprodexpo #ExpoWest. Yesterday, she taught a masterclass in AI for small brands, she was on the Natural List podcast 🎙️ and today she’s on a panel about regenerative agriculture. We love a female founder!
✨ You don’t know the life of a showgirl, babe ✨
Mar 4
It’s a beautiful weekend for some @erewhon demos! Thank you to everyone who stopped by for a muesli granola bar or to talk about our US grown oats. Catch us on sale at Erewhon now!
Mar 1
🌾 Farmers We Admire: Bob Quinn (@bobquinnorganicfarmer) is the Director of the Quinn Institute and a true pioneer in regenerative organic agriculture. After earning his PhD in plant biochemistry, Bob returned to his family farm in Big Sandy, Montana, and converted all 3,000+ acres to regenerative organic farming in just three years.
Bob also pioneered Kamut International, helping transform an ancient grain into a global symbol of health, community, and integrity. His work continues to shape what regenerative organic farming can look like—grounded in science, stewardship, and long-term thinking.
Here’s how Bob describes his journey into regenerative organic agriculture, in his own words:
“Forty years ago in 1986, I planted my first organic experiment of winter wheat on 20 acres that had been in alfalfa for three years. The crop was harvested the next summer and was no different in quality and quantity from the non-organic winter wheat growing next to it. After one more year of experimentation when I was able to control grasshoppers using a biological treatment and seeing the most recommended pesticide fail me, I became a passionate convert to regenerative organic agriculture, using rotations to break up cycles of weeds, insects and disease and legume cover crops to nourish the soil.
I used the term regenerative organic because I believe that regenerative without organic is just as incomplete as organic without regenerative. Real organic is regenerative and real regenerative is organic. These are systems which continue to evolve and improve as our understanding of how to manage them in the best way increases.
After 40 years, I am more convinced than ever that regenerative organic systems producing local food which is minimally processed are the future. This is the answer to both our nation’s health crisis and farm crisis and the key to healing our farms, our communities, our planet and our people.”
We’re grateful for farmers like Bob who lead with curiosity, courage, and care—for the land and for future generations.
Feb 26
February is all about Regenerative 🌱
To celebrate, we’re offering 25% off our Regenerative Oats when you buy a case at zegofoods.com—because supporting soil health and thoughtful farming should be something to feel good about and enjoy every day.
Our Regenerative Oats are grown using practices that help restore the land, support biodiversity, and build healthier soils—without cutting corners on quality or safety.
🗓️ Hurry, you only have until the end of the month for this deal!
Stock up, save, and start your mornings with oats that nourish both people and the planet.
Feb 25
We’re excited to share that we’ll be exhibiting at Natural Products Expo West, March 3–6 in Anaheim, CA.
Visit our whole team at Booth 1943 in Hall B and at the Good Now booth 7914 on the third floor to connect with our team and learn more about our commitment to regenerative agriculture and clean, transparent food.
#ExpoWest #Regenerative #RegenerativeOrganic #GlutenFree
Feb 24
NEW at JIMBO`S – our Regenerative Organic Certified Oatmeal! Organic, gluten-free old-fashioned rolled oatmeal purity verified for over 500 pesticides, heavy metals, gluten, and allergens. #regenerative #purityverified #organicoats
Feb 24
We love hearing how regenerative practices and careful processing don’t just support sustainability goals – they create food that people genuinely enjoy eating. Thank you for giving us a try, Michael W.! 🌱🤍
Feb 20
Did you know winter wheat is planted in the fall and meant to stay dormant until spring?
Colleen is out in the fields in Montana where unusually warm winter temperatures are changing how farmers think about timing and risk. She explains what’s happening—and why the weather matters—in today’s video.
Feb 18
This February, we’re celebrating regenerative agriculture—and the retailers who help make it accessible. 🌾
We’re proud to partner with Erewhon in SoCal, where you can find our Regenerative Oatmeal made with oats grown using farming practices that prioritize soil health, biodiversity, and long-term sustainability.
If you’re local, keep an eye out next time you shop and learn how your everyday food choices can help support a healthier planet.
Feb 16
❤️ Love Your Heart This Valentine’s Day ❤️
February is American Heart Month, a national observance since 1964 dedicated to raising awareness about cardiovascular disease (CVD)—the #1 killer in the U.S. It’s a time to focus on heart-healthy habits like nourishing food, movement, stress management, and regular health check-ins.
One simple way to care for your heart? Start with breakfast.
Oatmeal is a heart-healthy whole grain backed by decades of research—and recognized by the FDA since 1997 for its cholesterol-lowering benefits.
💗 How oatmeal supports heart health:
Lowers LDL (“bad”) cholesterol thanks to soluble fiber called beta-glucan
Reduces heart disease risk by helping keep arteries clearer
Supports steady blood sugar levels, important for metabolic and heart health
Helps with weight management by keeping you fuller longer
Provides antioxidants with anti-inflammatory benefits
💡 Heart-healthy oatmeal tips:
Choose whole oats like rolled or steel-cut
Top with fruit, seeds, or nuts instead of added sugars
Make it a regular habit. Daily oats can lead to meaningful cholesterol reductions in just weeks
This Valentine’s Day, whether you’re caring for yourself or someone you love, remember:
Supporting heart health doesn’t have to be complicated -whole foods go a long way.❤️🥣
Feb 13
Big news! 🎉 Our Organic & Gluten-Free Regenerative Certified® Old Fashioned Rolled Oats have officially landed at Gelson’s.
These oats do more than fuel your mornings, they help our farms thrive by rebuilding soil health. 🌱
Plus, they’re Purity Verified for heavy metals, glyphosate, and 500+ toxins, so you can feel good about every bowl.
Feb 9
🌱 Why regenerative and why U.S. farmers
In this video, our CEO & founder Colleen Kavanagh shares why regenerative oats mattered to her and why it was important that the benefits stayed here in the U.S.
As regenerative practices gained attention, Colleen wanted to make sure American farmers were the ones being supported and rewarded for nurturing the soil and restoring the land.
🎥 Hear Colleen share why this commitment has guided our regenerative work from the start.
Feb 6
Healthy soil isn’t just about climate metrics—it’s about people.
At the 2025 ASBN Business, Policy and Purpose Conference, Nick Beck highlighted how soil health intersects with rural prosperity, local decision-making, and civic engagement.
When sustainability is embedded in community and culture, it has the power to last. That’s the kind of food system we believe is worth working toward.
Feb 4
We’re thrilled to be heading to Denver for the #KeHESummer Show!
From February 4–5, we’ll be showcasing our products, connecting with industry partners, and sharing what’s new.
📍 Visit us at Booth #257
Looking forward to great conversations and meaningful connections throughout the show.
Feb 2
⏰ Last Chance! Our Month of Clean Breakfast Giveaway Ends Soon!
Don’t miss your chance to win a ZEGO breakfast bundle and enjoy a month of clean, thoughtfully sourced breakfast.
Transparency isn’t just a January theme – it’s what we do every day. This month, we’re highlighting it to show how much it matters in the foods we make.
To enter, comment on the original giveaway post:
1️⃣ Like that post ❤️
2️⃣ Follow @zegofoods
3️⃣ Tag a friend who loves a healthy breakfast (each comment = extra entry!)
Must be 18+ and a U.S. resident. This giveaway is not affiliated with Instagram. Winners will only be contacted by the @zegofoods account — please don’t share personal information with any other page.
✅ Hurry—get your entries in on the original post before time runs out! Winner will be contacted via DM after 2/2.
Jan 31
Transparency matters—especially when it comes to keeping oats pure and gluten-free.
At ZEGO, transparency doesn’t stop at the farm. It continues every step of the way, long after our oats arrive.
Our farmers follow rigorous growing practices like crop rotation (so gluten-containing grains aren’t grown in the same fields), seed purity (starting with seed free from wheat, barley, and rye), isolation strips (physical buffer zones between fields), and regular field inspections to protect the integrity of the crop from seed to truck.
Once a truckload of oats arrives at ZEGO, the work continues.
We are a 100% dedicated gluten-free facility, and every incoming load goes through multiple layers of verification:
We visually inspect samples and perform seed counts, which means identifying and counting any foreign grains to confirm purity.
We pull 3 random samples from the front, middle, and end of every truck, and from 5 different locations on each pallet, to ensure truly representative testing. We send those 3 samples to the Idaho Grain Inspection Service where they inspect every seed and report to us if they find any wheat, barley, or rye. In addition, we conduct strip testing (rapid gluten detection tests) on every load.
Our oats move through our dedicated gluten-free receiving, storage, cleaning, and milling equipment—always.
We test all oats to ensure they are below 10 ppm gluten, and internally we aim for 5 ppm or less to exceed GFCO certification standards.
All of this is done for one reason: to provide the safest oats possible and peace of mind you can trust—every bowl, every time.
Jan 31
🌾 Farmers We Admire: Nate Powell-Palm
We’re launching a new series spotlighting the farmers who inspire us — those shaping a more resilient, regenerative, and transparent food system.
Our first feature is Nate Powell-Palm (@powellpalm_organics), founder of Cold Springs Organics. A native Montanan, Nate got his start in Gallatin County 4-H and founded Cold Springs Organics while still in high school. Today, it’s an 800+ acre certified organic grain, cattle, and milling operation.
“As an organic farmer, transparency is the lifeblood of my business. I’d argue it’s also the primary motivator for organic farmers overall: consumers want to know what’s in their food — and we are eager to tell them. That creates a unique relationship between growers and eaters in our community.
When customers seek out certified organic products, they’re seeking transparency — an honest assurance their food is safe, with systems in place to guarantee that trust. I’ve admired Zego for making organic certification the foundation of their brand, and for the work they’ve done to identify the best sources for their trusted, tested ingredients.”
Beyond the field, Nate is a leading voice for transparency in organic agriculture. As former Chair of the National Organic Standards Board, he’s advocated for strong enforcement, clear standards, and accountability — because trust in the USDA Organic seal depends on a rigorous, transparent process.
When he’s not farming or working on better policy, Nate and his team are expanding their milling operation outside of Belgrade, MT — investing in the land and the people who steward it.
This is the kind of leadership we admire. 🌱
More Farmers We Admire coming soon.
Jan 31
GIVEAWAY 🎉 A Month of Clean Breakfast
Transparency isn’t just a trend – it’s something we live by every day. This January, we’re highlighting it to kick off the new year and show how much it matters in the foods we make.
We’re celebrating by giving one winner a month of clean breakfast with a ZEGO bundle, made with thoughtfully sourced ingredients and transparency from seed to bowl.
To enter (1/29–1/31):
1️⃣ Like this post ❤️
2️⃣ Follow @zegofoods
3️⃣ Tag a friend who loves a healthy breakfast (each comment = extra entry!)
Must be 18+ and a U.S. resident to enter. This giveaway is not affiliated with Instagram. Winners will only be contacted by the @zegofoods account — please don’t share personal information with any other page.
Winner will be contacted via DM after 2/2.
Jan 29
Next stop: #KeHeSummerShow ✨
📍 Feb 4–5
📍 Booth #257
Come say hello and discover how simple, carefully sourced ingredients can also be seriously delicious. We’d love to connect!
Jan 26
-
Organic Gluten Free Oats (14oz bag)$8.99 -
Organic Plant Based Protein Powder (15oz bag)$29.99 — or subscribe to save 10% -
Organic Gluten-Free Muesli: Nut Free Cinnamon Twist (13oz)$9.99 — or subscribe to save 10% -
Organic Double Protein Oats 5 bag case$44.95 — or subscribe to save 5% -
Organic Gluten Free Muesli: Apple Cranberry (13oz)$9.99 — or subscribe to save 10% -
Organic Plant Protein (5 bags, 15 oz each)$129.95 — or subscribe to save 5% -
Organic Oatmeal Superfood Blueberry Lemon Poppy 1 Bag$8.99 -
Organic Oatmeal Superfood Cinnamon Spice 1 Bag$8.99 -
Regenerative Organic Oatmeal – (21 oz.)$8.99