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Gluten Free Oat Scones

Ingredients

• 1 1/2 cups (305g) 1-to-1 Baking Flour MWWI
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 1/2 cup (100g) White Fine Sugar
• 1 cup (115g) Rolled Oats Large Flakes
• 1/2 cup (115g) Unsalted Butter, cold
• 1/3 cup (80g) Vanilla Yogurt
• 1 Apple, diced (optional)
• 1 Tbsp Ground Cinnamon (optional)
• 1 Large Egg, for egg wash

Directions

1. Preheat oven to 350°F.
2. In a mixing bowl add flour, baking powder, baking soda, salt, sugar, and oats. Stir together.
3. Cut butter into cubes and drop into the flour mixture.
4. Add yogurt.
5. Work the butter and yogurt into the dry ingredients. Texture should be crumbly.
6. Optional: Add apple and ground cinnamon. Mix until incorporated.
7. Drop onto a floured surface and form a tight ball. Roll out dough until 1 1/2 inches thick.
8. Cut into 8 triangle pieces.
9. Crack egg into a bowl and whisk with a fork. Brush the top of each scone with egg wash. Sprinkle the tops with white sugar.
10. Bake for 25 minutes or until scones are golden. Enjoy!

 

NOTES: Serve scones with jam, butter, or plain. Store scones in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.

 

PREP TIME: 15 Minutes
BAKE TIME: 25 Minutes
TOTAL TIME: 40 Minutes
YIELD: 8 servings

 

 

 

 

 

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