Gluten Free Maple Oat Scones

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

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