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
- 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
- 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.
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