Oatmeal scones are made gluten free with this delicious gluten free oatmeal scones recipe.
These gluten free oatmeal scones could also be called gluten free maple oatmeal scones.
For this recipe, basic oatmeal scones are made even better with maple syrup.
Maple syrup sweetens the batter, and powdered sugar maple glaze is drizzled on top.
This is the most recent recipe I made for my Cooking with Ina series.
I adapted this recipe from an Ina Garten recipe for maple oatmeal scones. Instead of sharing Ina’s recipe for oatmeal scones, I thought I would share how I adapted the recipe to gluten-free.
The first thing that I did was to cut the recipe in half. The original recipe called for 3 1/2 cups of flour and made fourteen large scones.
I wasn’t planning on freezing any of the scones, so I didn’t want to make a big batch.
I also made smaller scones than Ina Garten did. I wanted a more manageable sized scone. However, you can make these larger if you wish. Since I made them small, I reduced the cooking time by a few minutes.
For the flour, I used Bob’s Red Mill 1 to 1 Gluten Free Flour. Other gluten-free blends may work, but I have only tested the recipe with Bob’s 1 to 1 Gluten Free Blend.
Because gluten-free flours absorb liquid differently, I also added a little bit more of both the buttermilk and the maple syrup.
The results were delicious!
We loved these gluten free scones. They are a new favorite!
Ingredients
- Bob’s Red Mill 1 to 1 Gluten Free Flour Blend
- gluten free quick cooking oats
- baking powder
- sugar
- salt
- butter
- buttermilk
- maple syrup
- eggs
- powdered sugar
- vanilla extract
Gluten Free Oatmeal Scones
A delicious gluten free treat for breakfast, brunch, or dessert.
Ingredients
- 2 1/4 cups Bob's Red Mill 1 to 1 Gluten Free Blend
- 1/2 cup gluten free quick oats
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup cold butter, cut into small pieces
- 1/4 cup plus 2 tablespoons buttermilk
- 1/4 cup plus 2 tablespoons real maple syrup
- 2 eggs, lightly beaten
- 1 egg and 1 tablespoon water for glaze
Glaze
- 2/3 cup powdered sugar
- 1/4 cup real maple syrup
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 400 degrees.
- In a mixing bowl, combine Bob's Red Mill Gluten Free 1 to 1 flour, oats, baking powder, sugar, and salt.
- Using a slow speed add butter that has been cut into pieces. Mix until the butter is pea sized.
- In another bowl mix together buttermilk, maple syrup, and 2 eggs.
- Add egg mixture to flour mixture. Mix until blended. The dough will be sticky.
- Using an ice cream scoop or large cookie scoop, scoop dough onto a parchment-lined baking sheet. Flatten each scone slightly. If you don't have a scoop, use a large spoon and try to shape the dough.
- In a small bowl combine 1 egg and 1 tablespoon water. Whisk together. Brush mixture on top of each scone.
- Bake for 18-22 minutes or until tops and edges are slightly crispy.
- Remove to wire rack.
- For glaze whisk together powdered sugar, maple syrup, and vanilla extract until smooth.
- Drizzle half of the glaze over scones while they are still warm. This will help the glaze soak into the scones.
- Once cooled, drizzle remaining glaze over scones.
Notes
This recipe was tested with Bob's Red Mill 1 to 1 Gluten Free Blend. Other blends may work but they have not been tested.
For most scones, you roll or press out the dough and then cut it. This dough is quite sticky, so I have found it works best to just scoop the dough out. If you roll or press them out, you need to add more flour, and I found the scones to be too dry. Scooping the dough prevents that.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 230Total Fat: 17gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 87mgSodium: 452mgCarbohydrates: 19gFiber: 0gSugar: 16gProtein: 2g
Nutritional values are approximate and aren't always accurate.
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