Sunday, February 5, 2012

Scottish Oat Scones

Scones pictured with homemade orange marmalade. (The marmalade recipe is still in process as it was my first time ever making it, but the taste combination is classic.)

Slowly I am getting back into the kitchen and creating new recipes since baby has been born. It was a wonderful pregnancy and delivery and maybe someday I'll have more than a few minutes to work on the blog, but today, I chose to post a recipe for scones instead.

I got this idea after reading in Wikipedia that scones were originally from Scotland and that it was believed that they were originally made from oat flour. After a little recipe hunt, I was able to locate several recipes that used oat flour for their scones. I was unable to find one that was 100% oat flour, but after experimenting with a combination of tried and true GF scone recipes and oat scone recipes, I was able to come up with this tasty gluten free version of a Scottish style oat scone. Enjoy.


1 cup/235 ml brown rice flour
½ cup/120 ml potato starch
1 ¼ cup/235 + 60 ml oats-milled in a coffee grinder
¼ cup/60 ml brown sugar
1 tsp/5 ml baking soda
3 tsp/15 ml cream of tartar
1 tsp/5 ml guar gum
¼ tsp/1 ml salt

1 Tbsp/15 ml flax seed-milled
3 Tbsp/45 ml hot water

1/3 cup/80ml applesauce
1/3 cup/80 ml oil
1/3 cup/80 ml non-dairy beverage of choice (I like hemp milk)

(½ cup raisins are a traditional add in, but I have not tried it yet.)

Preheat an oven and baking stone at 450 degrees Fahrenheit.

Mill the flax seed (or use flax seed meal) and mix with hot water and set aside for 10 minutes.

Whisk all the dry ingredients together.

Blend in all the remaining wet ingredients until just moist. Do not over mix or scone will become dense and the center will not be able to bake properly.

Form the dough into a ball and pat it into a round shape on the preheated stone or a greased baking sheet. Score with a knife or a pizza cutter into wedges. Makes about 12 wedges.

Bake for 12-15 minutes (depending on your oven and altitude). Cut the wedges apart and allow them to cool on a rack or serve warm. Place in an air tight container and place in the refrigerator. These also freeze really well.

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