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    Home / Recipes / Recipes / Baked Goods

    Gluten Free Maple Oat Scones

    Nov 18, 2013 · Leave a Comment

    Gluten Free Maple Oat Scones
    Baked Goods

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    Try this fabulous recipe for Gluten Free Maple Oat Scones from A Girl Defloured - be sure to use Gluten Free oats!

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    Ingredients

    These scones, lightly sweetened with pure maple syrup, are the perfect accompaniment to your morning latte or afternoon tea. They have a moist and tender crumb with plenty of texture and crunch from the nuts and whole oats.

    • ½ cup sweet rice flour (also called glutenous rice flour)
    • ¼ cup superfine brown rice flour
    • ¼ cup sorghum flour
    • ¼ cup tapioca flour (also called starch)
    • ¼ cup (non-GMO), organic cornstarch
    • ¼ cup almond meal
    • ½ teaspoon xanthan gum
    • 2 teaspoons baking powder
    • ¼ teaspoon fine sea salt
    • 1 ½ cups gluten free rolled oats
    • 10 tablespoons cold butter, cut into small cubes
    • ¼ cup pure maple syrup (grade B preferred)
    • ⅓ cup heavy cream
    • 1 large egg, lightly beaten
    • ½ cup chopped pecans

    For the Maple Glaze:

    • 1 cup powdered sugar
    • 2 tablespoons pure maple syrup
    • 1 tablespoon heavy cream
    • 1 tablespoon melted butter
    • ½ teaspoon pure (gluten free) vanilla extract

    Directions

    1. Preheat the oven to 425 degrees.
    2. Combine all the dry ingredients (brown rice flour through the oats) in a large bowl. Add the butter, and work into the flours using your fingers or a pastry cutter until the dough is crumbly and in small pea size bits. Stir in the maple syrup, heavy cream and egg using a wooden spoon or spatula until everything is evenly mixed. Stir in the pecans.
    3. Scoop out dough (I used a ¼ cup ice cream scoop) and mound evenly on 2 baking sheets. Bake for 18-20 minutes or until the scones are firm to the touch and lightly golden brown. Cool completely on a rack.
    4. Mix the ingredients for the maple glaze in a medium bowl and whisk until smooth. Spread evenly over the top of the cooled scones. Store at room temperature for up to one day.

    Courtesy:  Alison Needham, A Girl Defloured

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    K.C. the G-Free Foodie

    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

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