Oat Flour Scones -

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5 from 5 votes

Oat Flour Scones

The simplest, tenderest gluten free oat flour scones that are made just with oat flour.

Prep Time10

Cook Time25

Resting time30

Total Time1 5

Course: Breakfast

Cuisine: British

Servings: scones

Calories: 216kcal

Author: Nicole Spiridakis

Ingredients

2 ¾ cups oat flour (330 grams)
⅓ cup granulated sugar
½ teaspoon fine sea salt
1 tablespoon baking powder
8 tablespoons unsalted butter, cold
2 large eggs
½-⅔ cup heavy cream, or whole milk
Add-ins: 1-2 cups chopped dried fruit, fresh fruit, chocolate, nuts, or dried spices

US Customary - Metric

Instructions

In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.
Work in the butter just until the mixture is very crumbly. If using any add-ins, stir them in now.
In a small bowl, whisk together the eggs and milk. Add the liquid ingredients to the dry ingredients. Stir together to combine and form a dough. Note that the dough will be very wet. Place the bowl of dough in the fridge for about 20 minutes, or until it hydrates and firms up a bit.
Line a baking sheet with parchment and sprinkle it with oat flour.
Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5" circle (if you haven't incorporated any add-ins); or a 6" circle (if you've added fruit, nuts, etc.). The circles should be about ¾" thick. Slice each circle into 6 wedges.
Brush each circle with cream, and sprinkle with sugar if you like.
Carefully pull the wedges away from the center to separate them just a bit; there should be about ½" space between them at their outer edges.
Place the pan of scones in the freezer for 30 minutes and preheat the oven to 425°F.
Bake the scones in the upper part of your oven for 20-25 minutes, or until they're a light golden brown. When you pull one away from the others, it should look baked all the way through.
Remove the scones from the oven, and cool briefly on the pan. Serve warm.

Notes

recipe adapted from King Arthur Flour
Chocolate - I recommend using finely chopped chocolate or mini chocolate chips in scones so that you don't end up with big clunky chunks of chocolate. Try semisweet, milk chocolate, or white chocolate!
Dried fruit - Allll the dried fruits are great in oat flour scones. I especially love dried cherries and blueberries.
Citrus zest - The zest of a lemon, lime, or orange is a wonderful way to add easy flavor to a batch of scones.
Fresh fruit - Any fresh fruit you like is perfect in scones! Remember that if you use a more delicate fruit, such as raspberries, you'll want to very gently fold them in. A sturdier fruit like chopped apples or pears will hold up a bit better to kneading.
Spices - Fresh ginger, dried ginger, cinnamon, nutmeg, cardamom, cloves - all are lovely in oat flour scones.
Vanilla - Add 1 teaspoon of vanilla extract to the wet ingredients, or add ½ teaspoon of almond extract.
Maple syrup - Add maple syrup instead of the sugar to the dough to make maple-flavored scones, or brush 1-2 tablespoons of maple syrup over the tops of the scones before baking.
Nuts - Ooh, I love crunchy nuts in scones! Chopped walnuts are my favorites, but sliced almonds are also nice, as well as shelled pistachios and pecans.
Rest and chill the dough: For best the texture and highest rise, place the pan of scones in the freezer for 30 minutes. Like with all gluten free baking recipes, resting the batter is important so that the flour can hydrate. Placing the scones in the freezer before baking them also chills the fat, helping the scones to be flakier once baked.
How to tell they're done: When you separate the scones they should look baked all the way through with no wet edges.
Make them refined sugar-free: Use coconut sugar or maple sugar for the granulated sugar.
Add brown sugar: Or, use light or dark brown sugar in place of the granulated sugar for a richer taste.
Make them sweeter: One more note about sugar - these are lightly sweet scones. If you like your scones less sweet, use less sugar. Or, if you like them sweeter, feel free to add a bit more.
Make them dairy-free: Swap very cold coconut oil or your favorite non-dairy butter for the butter. Switch the whole milk for non-dairy milk.
Freeze: To make scones ahead of time and save them until you wish to bake them, place the scones after they've rested in the freezer in a in a zip-top plastic bag, then store them in the freezer for up to 1 month. You can bake them directly from the freezer, but may need a couple of extra minutes of baking time.

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