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! Make sure the oats you use are CERTIFIED gluten free. And of course, I heartily recommend my gfJules Certified Gluten Free Quick Oats. They are very soft and just perfect for baking delicious recipes like scones!
Enjoy this yummy recipe yourself, or better yet, share it with your mom this weekend; I wish I lived close enough to be able to make these for my mom!
I hope you love this as much as we do!
Glaze – optional
1 1/2 cups confectioner’s sugar
2 Tablespoons + vanilla (dairy or non-dairy) milk (So Delicious® Vanilla Coconut Milk)
2 Tablespoons pure maple syrup or dark agave nectar
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, approximately 1 inch thick. Using a butter knife, cut the dough into three sections, then cut each section into smaller triangles. You should wind up with approximately 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.
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. 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.
Yields: A baker’s dozen.
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