Yeah, more baking. Gluten free scones again. I seriously love scones. They’re easy to mix up quickly, and they bake in less time than a muffin. I’m sharing two different new recipes that worked for me recently. Why two in the same post? Because I didn’t take a picture of the first kind- they went too fast!
I was having trouble with crumbly texture of scones, but then I revisited a Top 8 Free Chocolate Scone recipe online. This one used a banana and a lower oven temp. But I’d just had chocolate scones recently, and we are out of chocolate chips. So I went with frozen blueberries instead. Success! Kids ate them all up, no crumbly, sandy mess, and they didn’t really even notice the banana flavor. Try #2 this morning was adapting a favorite maple-oat recipe. Got to skip the 1/3 sugar in the scones by using some applesauce instead. And my usual jittery feeling after eating that kind totally gone. Another winner!
So here are my recipes for Gluten Free Blueberry Scones and Gluten Free Maple Oat Nut Scones. Mostly so I have them saved somewhere, but hopefully someone else will like them too. And if you have any other great scone recipes or gluten free baking tips, I’d love to hear them!
Gluten Free Blueberry Scones
- 1 cup oat flour
- ½ cup coconut flour
- 2 T ground flax
- 1 tsp baking soda
- ¼ tsp salt
- 1/3 cup frozen blueberries
- 1 ripe banana (med-large)
- 2 T vanilla sugar
- ¼ cup honey
Mash banana with sugar and allow to sit. Dry ingredients in medium bowl, then mix in berries. Add honey to banana mix and combine well. Add dry to wet. Adjust dryness with milk of choice or add’l honey, or wetness with a sprinkle of add’l oat flour. Make into dough ball, slightly stickier than a gluteny dough. Press onto parchment lined cookie sheet, making a flat disc shape. Use wet fingers to prevent stickiness. Spread sugar (I like a chunky organic cane type) over top, pressing gently. Cut into 8 wedges. Bake at 350º for about 12 minutes.
Gluten Free Maple Oat Nut Scones
- 1 cup oat flour (make your own from rolled oats if needed)
- ½ cup pecans, processed into flour, or another nut flour
- ¼ cup coconut flour
- 2 T ground flax
- ½ tsp baking soda
- ¼ tsp salt
- 4 T butter
- ¼ cup applesauce
- ¼ cup yogurt
- 2 T maple syrup
- 3 T maple syrup
- ½ c powdered sugar
Preheat oven to 350º and line a cookie sheet with parchment and a sprinkle of oat flour in the middle.
Mix dry ingredients together in a medium bowl. Cut in butter until mixture looks like coarse crumbs. In another medium bowl, mix wet ingredients. Add dry to wet; stir until the dough just comes together. Turn dough onto cookie sheet and pat into a 1/2” thick circle. Dampen fingers with water as needed to prevent sticking. Cut into 8 wedges and spread the circle apart. Bake 15-18 minutes, or until dough appears to have dried on all sides. You’ll want them to be not quite as dried out as scones that have gluten in them, but not too gooey and wet inside.
Glaze- simply mix the two ingredients together while scones bake. When the warm scones come out of the oven, spread the glaze over the top.
Equally tasty warm or room temperature!