These Gluten Free Scottish Oat Scones are seriously delicious. Oats add a great texture while adding fiber and protein. This easy recipe easily adapts to non-gluten free.
Fall weekends have had me doing a lot of baking. Cool mornings, warm socks, lingering over a second cup of coffee with the scent of baking scones coming from the hot oven…that’s my kind of heaven.
Scottish Oat Scones are new to me. What I love about them, is the great texture that the oats provide. These are buttery with that crumbly scone feel. Warm, out of the oven, they may crumble a bit more, but once they sit and cool…they’ll come together a bit more.
These scones are as simple as combining the dry ingredients with the wet, forming a disc and cutting it into wedges. Then, in about twelve to fifteen minutes they’ll bake into your new favorite scone!
I love to split my scones while warm and smudge a bit of soft butter and jam in the middle. You can certainly top these with some cinnamon sugar before baking or even a glaze, but I love them just like this!
To make these gluten free, I use a combination of Gluten Free All Purpose Flour and Gluten Free Old Fashioned Rolled Oats. They create a great texture that my whole family loves. If keeping gluten free is not a concern…easily swap out the gluten free flour for traditional all-purpose flour and omit the xanthan gum.
Enjoy the week ahead, my friends! Hope you have time for some baking next weekend!
Gluten Free Scottish Oat Scones
Ingredients
- 1 1/2 cups 195g gluten free all purpose flour
- 1 1/4 cups 120g gluten free old fashioned rolled oats
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon xanthan gum
- 1/4 cup granulated sugar or coconut sugar
- 1/2 cup unsalted butter
- 1/3 cup milk
- 1 teaspoon apple cider vinegar
- 1 large egg
- 1/2 cup golden raisins
Instructions
- Preheat your oven to 450 degrees. Line a baking sheet with parchment.
- In a large bowl, whisk together the flour, oats, baking powder, salt, xanthan gum and sugar. Set aside.
- In a medium bowl, melt the butter in the microwave for about 45 seconds. Whisk in the milk, apple cider vinegar and egg until combined.
- Pour the wet ingredients over the flour mixture and stir just until combined. Add in the raisins and mix until distributed.
- Dump the dough onto a floured surface. Work the dough into a round disc that measures about 6 inches across and is 3/4 of an inch tall. With a sharp knife, cut through the disc into 8 wedges. Place the wedges on the prepared baking sheet and bake for 12 to 15 minutes or until golden on top.
Notes
I LOVE SEEING PHOTOS OF RECIPES THAT YOU’VE MADE!
Before you take a bite, snap a photo with your phone, follow me on INSTAGRAM and tag it with #TASTELOVEANDNOURISH
I grew up eating gluten-full oatmeal scones and since becoming gluten-free 7 years ago, I have yet to find a good gluten-free oatmeal scone recipe so I’m looking forward to trying this recipe for my family! Question though – most scone recipes call for cold butter cut up and incorporated in pea-size chunks to help create flakiness. How come this recipe calls for melting the butter? Just curious. Thank you!
I’m so glad you found this, Leslie! I hope you get the chance to make them…they are really delicious. Truth be told, I melt the butter in this recipe for convenience. It just works the butter in more quickly. That said, I do have recipes where I’ve cubed the butter and even grated it. If you’d rather cube the butter, that would absolutely work. I’d love to hear about it if you give it a try! :)
How do you think this would do with subbing a frozen fruit (blueberries or cherries) for the raisins?
Frozen fruit would work perfectly, Katie! I do it all the time. No need to defrost them, I just add them just at the end of mixing ingredients and work the dough gently from there to avoid changing the color of the dough. I’ve got these Blueberry Oat Scones that are a take-off of this recipe that you may like! I’d love to hear your results!
Thank you, Caroline! I have made them several times with and without raisins, to great success. Today I used chocolate chips and frozen cherries to get 1/2 c. add-ins. I have also used almond milk and coconut oil because my family is dairy-free.
I’m so happy to hear that you’ve been enjoying these and love love love your combination of chocolate and cherries! I cannot wait to try that! Thanks so much for sharing! xo
P.S. Change your second cup of coffee to “pot of tea” and my heaven exactly matches yours!
Hahahaha…cheers, Katie! (insert clinking teacup and coffee mug here) :)
I just made these and they turned out great! This may quickly become my new go-to scone recipe. Warm out of the oven with a cup of tea, these were perfectly delicious and a great texture too!
Yay! Happy to hear you enjoyed them! Ahhh…now I’m tempted to put on a pot of tea and whip up some scones! :)
If use Bob’s 1 for 1 gluten free flour do you still add xantham gum? Thanks.
Great question, Kelly. You can omit the xanthan gum if you use Bob’s 1 for 1 as it already contains it. Hope you love them!
Could I sub some coconut oil (hard) instead of all butter? I’m vegan, so I use vegan ‘butter’, which is expensive.
Great question, Terry. You can absolutely substitute cold coconut oil for the butter. I hope you enjoy them!
I just made these for my family and they were a HIT! We devoured every last one of them. YUM. Thank you!
So happy to hear you all enjoyed these, Anna! Thanks for letting me know! :)
Caroline, I’ve never commented on a blog before, but couldn’t wait to thank you for this scrumptious recipe. I used regular flour instead of the gluten free type and they were gobbled up by the whole family for Sunday breakfast. The kids asked me to make them again during the week. I’m so happy to have found your blog.
You just brightened up my day, Krysta! I’m so happy to hear your whole family enjoyed these! I hope you get a chance to make them again! They make a great grab-and-go breakfast treat! Thanks so much for taking the time to comment! :)
Would Almond flour work for these?
Great question, Lois! I’ve never tested this with almond flour, so I can’t really say. Almond flour doesn’t really work cup for cup as a replacement for other flours. Your batter may end up kind of gooey. If you’d like, you can try substituting 1/4 cup of the flour with 1/4 cup almond flour and I’d reduce the butter by 1 tablespoon. If you give it a try, I’d love to hear your results! Thanks for stopping by!
I need to try these…with cinnamon and some crystallized ginger. YUM
Yes! That sounds amazing, Amy! Hope you love them! :)
I love using Bob’s Red Mill flours for my gluten free goodies. They have totally changed gluten free baking. These scones look so yummy and I would love to linger over a second cup of coffee with these babies.
I agree, Karen! Bob’s gluten free flour is my favorite, too. Thanks a bunch…hope you get some time to linger! :)
Scones are one of my favorite breakfast treats Caroline! I have never tried them with oats. I will definitely need to give you recipe a go. I bet your Mom really enjoyed these. I’ll need to add these to my weekend baking list!
They are mine too, Mary Ann! Yes…my Mom loved these! She asked me to make them again this weekend! Sending hugs, my friend!