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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Bob’s Red Mill and this recipe ftw! 100% fed my desperate need for exactly this kind of scone. My whole family adored them. I used coconut sugar and oat milk (the non-dairy milk I happened to have on hand). I was super happy to find that melting the butter rather than laboriously cubing or grating worked so well.
I have a double batch in the oven right now. I’m looking forward to trying the basic recipe with variations.
You just made my day, Anna! So happy to hear you enjoyed these as much as we do! Baking a double batch is brilliant! You’ve inspired me to do the same. Thank you for your kindness! :)
I used buttermilk instead of milk and left out the vinegar and they turned out perfect..
Perfect substitution, Sherry! So happy to hear you enjoyed them!
These tasted/smelled overwelmingly vinegary, I’m not sure what I did wrong. I used cashew milk and smart balance buttery spread instead of milk and butter and I left out the salt because there’s salt in the smart balance but I wouldn’t think that would affect the taste? Other than that they were good. Can I cut down the vinegar next time or would that mess up the rise?
That’s really odd, Stephanie. With those changes, I’m not sure why you had that experience, but you can certainly reduce the amount of vinegar next time. I wouldn’t omit it entirely because it aids in leavening. Hope you get to try them again!
My scones came out EXTREMELY dry and crumbly, even though I doubled the milk. I weighed the flour and oats rather than by volume – I wonder if this has something to do with it. They taste pretty good but are bone dry.
It’s hard to know why they turned out that way, Leah. I’m glad to hear they tasted good, but the dryness could certainly have to do with the type of flour you used. If it was an all-purpose gluten free flour, different brands use different blends with varying results. If you substituted with all-purpose wheat flour, you may have used a bit more flour if you had weighed it. If you’d like to give some more info, maybe we can figure it out together.
Thanks for sharing! Do they freeze well?
My pleasure, Vanessa! I haven’t tried freezing these particular scones…they disappear to quickly ;)…but I would imagine they’d freeze beautifully!
This looks so good! Can I make other flavors with this recipe?
Thanks so much, Suzanne! Absolutely! Use your favorite add-ins for sure!
These are the best gf scones I’ve ever made in 20 years of trying! Used Bob’s Red Mi!l 1:1 gf flour & Quaker oats.Thanks for figuring it out!
Chris! That is quite the compliment! I love Bob’s 1:1…works wonderfully! Thank you so much for putting a big smile on my face!
Hi! Wondering about a few substitions. Instead of whole wheat flour using sorghum or rice flour, using psyllium husk instead of xanthan gum, not using egg (substitution ?) & I guess using olive oil instead of melted butter might be ok?
Thanks for response. Kathy
Hi Kathy…great questions! I can’t guarantee results with that many substitutions, but if you give it a try, I’d love to hear your results. The psyllium husk can certainly be use instead of the xanthan gum, I’d use 1 teaspoon. You may be able to omit the egg entirely and as for the olive oil, you can certainly use it in place of butter. I’d reduce the amount to 1/3 cup and increase the milk with an extra tablespoon or two. Hope that helps!
Thank you, Caroline! Thank you so much for this great recipe! Just made a batch and they were gobbled up using a variety of condiments – jam, whipped cream, date caramel sauce, and just plain. This rivals the fabulous scones I used to get at a little bakery in Taos, NM (way back in 2000), and I have never found anything like them. Till now!! I am using King Arthur Measure for Measure gluten free flour for all my baking this year. It works so well, with no need for the Xanthum Gum. I also used coconut sugar. These have an amazing texture. Cannot wait to make another batch ;-)
I can’t tell you how happy this made me, Michele! Honestly, it’s been a while since I’ve made these…you’ve got me craving them right now! Thank you so much for taking the time to write this sweet message and for all of those stars! xo
I’m diabetic, so try not to use white flour. What would you suggest might work best as an alternative? And, for example, if I used whole wheat, would I need to adjust anything else?
Hi Stephanie! I haven’t tested this recipe with whole wheat flour, but you could try replacing the all purpose flour with 1 1/4 cups whole wheat flour and I’d also add about 2 tablespoons of additional milk to the recipe or it may be dry. I’d love to hear your results if you try that out! Thanks for the great question!
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! :)
The proper name for the”disc” you describe is a “pone”, as in corn pone: a circle of cornbread cut into wedges.
Thanks for the fun fact, Laurel!
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! :)
Karen @ Seasonal Cravings
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! :)
Mary Ann | The Beach House Kitchen
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!