These do not disappoint. They are soft and don't have the off taste of most store-bought gluten-free items. In the image I show blueberry scones, but the recipe can be modified for any add ins (chocolate chips, cinnamon etc.) The result is light and soft and you can modify the sweetness to make it more like a breakfast food, or more like a dessert.
The recipe is here and pictures of the process are below.
Ingredients:
Scones:
2 1/2 cups gluten-free oat flour
Add ins: (1/3 cup raisins+1 tsp. ground cinnamon; or 2/3 cup blueberries; or ½ cup chocolate chips, etc.)
1/3 cup date paste (or 1/3 cup brown sugar if for dessert)
1 Tbsp. baking powder
1 tsp. vanilla
1 Tbsp. brown rice flour (optional)
1/3 cup almond milk
1/4 cup vegetable oil
Topping:
1/2 Tbsp. raw sugar (optional)
Directions:
To make oat flour, blend or process 2.5 cups of old fashioned oat meal until finely ground (coarse textured is okay too. Oat flour can also be purchased.
Preheat the oven to 400°F.
To a medium sized bowl, add oat flour, add-ins, date paste (or brown sugar), vanilla, brown rice flour (optional), and baking powder. Stir well. Add almond milk, and oil (you can use melted coconut oil but it’s much higher in saturated fat). Stir until dough comes together. If it’s too dry, add a splash of almond milk, and if too wet, add a bit more oat flour or brown rice flour and mix in.
Shape the dough into two disks, and place on a greased pan or parchment paper. Slice each disk into four wedges. Separate the wedges so they aren't touching (1/2 inch apart), using a knife helps if your mixture is sticky. Sprinkle sugar on top of the scones (optional). Bake 20-24 minutes or until golden on the top and bottom and relatively firm to the touch. Store in an airtight container at room temperature up to 4 days. Note: They do get very crumbly after the first day so definitely eat them over a plate.
With date paste they’re great for breakfast, with brown sugar they’re better as a dessert (or breakfast, no judgement!)
8 servings.
Adding the old fashioned oats to my food processor
The oats didn't get super finely ground, but the result was still good!
Add oat flour, blueberries, date paste/brown sugar, baking powder into the bowl. Mix well.
Then add in the wet ingredients (oil, milk, and vanilla) and mix well (next picture).
The wet ingredients have been mixed. My dough was wet so I added some brown rice flour which gave the finished scones a softer texture.
Shape the scones into two disks on a parchment paper lined baking sheet.
Cut each circle into four and separate each scone a bit (using aknife helps since the dough is sticky)
Bake the scones until lightly golden on top and bottom.
Enjoy!
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