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:
- Preheat oven to 350°F.
- In a mixing bowl add flour, baking powder, baking soda, salt, sugar, and oats. Stir together.
- Cut butter into cubes and drop into the flour mixture.
- Add yogurt.
- Work the butter and yogurt into the dry ingredients. Texture should be crumbly.
- Optional: Add apple and ground cinnamon. Mix until incorporated.
- Drop onto a floured surface and form a tight ball. Roll out dough until 1 1/2 inches thick.
- Cut into 8 triangle pieces.
- 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.
- 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