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!
- 1½ cups (195g) gluten free all purpose flour
- 1¼ cups (120g) gluten free old fashioned rolled oats
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ½ teaspoon xanthan gum
- ¼ cup granulated sugar or coconut sugar
- ½ cup unsalted butter
- ⅓ cup milk
- 1 teaspoon apple cider vinegar
- 1 large egg
- ½ cup golden raisins
- 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 ¾ 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.
When using oats, be sure they are labeled "gluten free" if you are sensitive to gluten.
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