This morning I woke to a groggy, grey sky. I needed a sign of spring, at least something deliciously warm to enjoy with a cup of coffee. Mmmm, SCONES!
The idea began to take shape as I clattered around the kitchen, fiddling with an old-fashioned recipe. The result was an oat scone that is gluten-free and positively delicious.
I’m proving to myself that it isn’t necessary to buy expensive pre-made gluten-free products in the store. It only takes a little messin’ around in the kitchen.
(Note: Some people on gluten-free diets may choose to avoid rolled oats. This recipe contains NO WHEAT.)
Gluten-free Oat Scones (Get’ em while they’re hot!)
1 cup brown rice flour
¼ cup sorghum flour
¼ cup ground flax
2 cups gluten-free rolled oats
1 Tbsp. tapioca starch
4 tsp. baking powder
¼ cup turbinado (raw) sugar
½ tsp. salt
1/3 cup melted butter
1/2 cup milk
1/4 tsp. nutmeg (try fresh grated)
1 tsp. vanilla
Optional: ½ cup currants or dried cranberries
Instructions: Preheat oven to 425 degrees F. (220 degrees C.) Lightly grease cookie sheet. Mix all the dry ingredients in one bowl. Make a well in the middle and set aside.
Beat egg in a separate bowl. Add melted butter and milk to the beaten egg. Pour into the dry ingredients and mix gently, forming one large mass.
Fold dough over once and pat into four ½” thick rounds. Bake for 15 minutes. Serve warm with jam and butter. Makes four large or eight smaller portions. FFG
Sources: The flours used in this recipe are available from natural food stores or at www.bobsredmill.com.