Try this fabulous recipe for Gluten Free Maple Oat Scones from A Girl Defloured - be sure to use Gluten Free oats!
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
- Preheat the oven to 425 degrees.
- 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.
- 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.
- 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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