Gluten Free Maple Oat Scones

Name: Gluten Free Oat Scones
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8
Cuisine: British
Ingredients: 1 1/4 cups Certified Gluten-Free and Purity Protocol Oats; 2 cups gfJules™ All-Purpose Gluten Free Flour; 1/4 cup granulated cane sugar; 1/2 teaspoon baking soda; 2 teaspoons baking powder; 1/4 cup butter or non-dairy alternative (like Earth Balance® Buttery Sticks); 2 large eggs OR egg substitute like 2 Tbs. flaxseed meal steeped in 6 Tablespoons hot water until viscous; 1 cup vanilla yogurt — dairy or non-dairy (like So Delicious® Yogurt); 2 Tablespoons pure maple syrup or dark agave nectar; 1 1/2 cups confectioner’s sugar; 2 Tablespoons + vanilla (dairy or non-dairy) milk (like So Delicious® Vanilla Coconut Milk); 2 Tablespoons pure maple syrup or dark agave nectar

Jump to Recipe

Gluten free oat scones are one of my latest recipe experiments (which now I can officially call a “success”). Readers who have been on my list for a year or more may recognize the core of this recipe, but I now offer a delicious egg-free option in case readers need to substitute for eggs (or if you are ever out of eggs!).

It is super easy to make your own oat flour for this recipe by using certified gluten-free oats – simply grind oats in your blender or food processor until a fine powder is formed – voilà! Oat flour!

Always make sure the oats you use are CERTIFIED gluten free and also purity protocol. To make it easier for folks, I’ve sourced some and offer them in my gfJules Shop, since they can be difficult to find in grocery stores. Use this link to hop to the oats I recommend if you’re looking to find some.

If you need more information on the whethers and whys of using purity protocol oats for those with celiac disease and severe gluten sensitivity, check out my article on the subject and read all about it. You may be surprised to learn the huge difference between oat products and oat safety.

For those who can tolerate safe oats, they are a super nutritious addition to our diets, and these scones are a super delicious way to enjoy them!

If oats aren’t for you, check out my oat-less gluten free berry scones recipe or my gluten free pumpkin scones recipe! OR … make them all!!

Gluten Free Oat Scones

Yield: 8-12, depending on size

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Pure maple syrup is the star of these delicious gluten free oat scones. Maple flavor permeates both the light scones and the glaze, making these a fall favorite!

Ingredients

1 1/4 cups Certified Gluten-Free and Purity Protocol Oats
2 cups gfJules™ All-Purpose Gluten Free Flour
1/4 cup granulated cane sugar
1/2 teaspoon baking soda
2 teaspoons baking powder
1/4 cup butter or non-dairy alternative (like Earth Balance® Buttery Sticks)
2 large eggs OR egg substitute like 2 Tbs. flaxseed meal steeped in 6 Tablespoons hot water until viscous
1 cup vanilla yogurt — dairy or non-dairy (like So Delicious® Yogurt)
2 Tablespoons pure maple syrup or dark agave nectar

Glaze – optional

1 1/2 cups confectioner’s sugar
2 Tablespoons + vanilla (dairy or non-dairy) milk (like So Delicious® Vanilla Coconut Milk)
2 Tablespoons pure maple syrup or dark agave nectar

Instructions

Preheat the oven to 400° F (static) or 375° F (convection, preferred).

Pour the oats into a blender or food processor and blend into a fine flour.

In a large bowl whisk together the dry oat flour, all purpose gluten-free flour, sugar, baking soda and baking powder. Cut in the shortening using a pastry cutter, two knives or an electric mixer.

In a small bowl, stir the eggs together with a fork to mix. If making egg substitute using flax seed meal, steep in very warm water until the flax has absorbed nearly all of the water. Pour eggs or flax seed meal mixture into the mixed dry ingredients, then add the yogurt and maple syrup. Stir well to combine.

Turn the dough onto a clean counter or pastry mat dusted with gluten free flour or cornstarch. Coat your hands with the flour as well, then scoop the dough in a ball onto the mat.

Pat the dough out into a flat rectangle, 1 1/2 - 2 inches thick. Using a butter knife or bench scraper, cut the dough into sections, then cut each section into smaller triangles. You should wind up with 8-12 triangle-shaped scones. Make sure there is not too much extra flour on the tops of the scones before baking – brush off lightly with a pastry brush, if necessary. Brush the tops with egg wash, aquafaba, milk or oil if you would prefer them to brown a bit.

Place each scone onto a parchment-lined cookie sheet and bake in the preheated oven for approximately 10 minutes, or until they spring back when lightly touched and a toothpick inserted into the center comes out clean or with dry crumbs. Do not over cook! Remove the entire baking sheet to a cooling rack.

After cooling for at least 5 minutes, stir together the glaze ingredients, adding the milk only one tablespoon at a time until it reaches a pourable, but not thin, glaze consistency. Slowly pour over the tops of each scone. Some of the glaze will pool around the scones onto the parchment paper, so leave the scones on the baking sheet for this glaze step unless you are serving immediately and want the glaze to pool on the serving plates.

Nutrition Information

Yield 12 Serving Size 1
Amount Per Serving Calories 163Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 42mgSodium 210mgCarbohydrates 27gFiber 0gSugar 25gProtein 3g

Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.