Gluten Free Scone Recipe with Maple + Oats
These gluten-free scones, lightly sweetened with pure maple syrup, are the perfect accompaniment to your morning latte or afternoon tea. They have a moist and tender crumb with plenty of texture and crunch from the nuts and whole oats.
Ingredients
- ½ cup sweet rice flour also called glutenous rice flour
- ¼ cup superfine brown rice flour
- ¼ cup sorghum flour
- ¼ cup tapioca flour also called starch
- ¼ cup cornstarch non-GMO, organic
- ¼ cup almond meal
- ½ teaspoon xanthan gum
- 2 teaspoons baking powder
- ¼ teaspoon fine sea salt
- 1½ cups gluten free rolled oats
- 10 tablespoons cold butter cut into small cubes
- ¼ cup pure maple syrup grade B preferred
- ⅓ cup heavy cream
- 1 large egg lightly beaten
- ½ cup chopped pecans
For the Maple Glaze
- 1 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1 tablespoon heavy cream
- 1 tablespoon melted butter
- ½ teaspoon pure vanilla extract
Instructions
- Preheat the oven to 425°F.
- Combine all the dry ingredients (brown rice flour through the oats) in a large bowl. Add the butter, and work into the flours using your fingers or a pastry cutter until the dough is crumbly and in small pea size bits. Stir in the maple syrup, heavy cream and egg using a wooden spoon or spatula until everything is evenly mixed. Stir in the pecans.
- Scoop out dough (I used a ¼ cup ice cream scoop) and mound evenly on 2 baking sheets. Bake for 18-20 minutes or until the scones are firm to the touch and lightly golden brown. Cool completely on a rack.
- Mix the ingredients for the maple glaze in a medium bowl and whisk until smooth. Spread evenly over the top of the cooled scones. Store at room temperature for up to one day.
Nutrition
Serving: 1sconeCalories: 338kcalCarbohydrates: 40gProtein: 4gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 50mgSodium: 215mgPotassium: 117mgFiber: 2gSugar: 17gVitamin A: 459IUVitamin C: 1mgCalcium: 75mgIron: 1mg
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