simple One-bowl OATMEAL SCONES
on Oct 10, 2024
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Perfectly flaky and tender, these gluten-free scones are loaded with oats for the perfect crumbly texture.
There’s just something about fall that pulls me into the kitchen to bake. Maybe it’s the cooler temps. Perhaps it’s the shorter days, with darkness creeping in earlier and earlier every evening. Regardless, it’s the perfect season to whip up something a little extra special and spend a cozy afternoon in the kitchen.
These Oatmeal Scones are an excellent choice when that craving to bake hits but you don’t necessarily want to run to the grocery store to purchase a ton of items.
These gluten-free and refined sugar-free treats are made with just eight ingredients! I kept the recipe simple so you could whip them up just about any day of the week.
Dairy-free butter and plant-based yogurt means these scones also happen to be vegan.
The yogurt may seem like an odd choice at first, but it actually gives the scones their light and fluffy texture. The acidity in the yogurt reacts with the baking soda and baking powder giving them a rise.
These oat scones are the perfect pick-me-up. And, if you’re like me and baking reminds you of your childhood, then the baking process will be just as enjoyable as tasting the final result. Enjoy!
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Ingredients for Oatmeal Scones
Homemade scones may seem like a harder task than they are! My recipe only requires eight standard pantry and fridge ingredients. Here’s what you’ll need.
- Gluten-Free Flour Blend: I used Bob’s Red Mill Paleo Flour.
- Baking Soda and Baking Powder: This common baking duo ensures the scones rise in the oven.
- Salt: A must in baking!
- Dairy-Free Butter: Look for a stick of dairy-free butter (such as @miyokoscreamery plant milk butter) as opposed to spreadable butter here. You can substitute regular butter if you aren’t dairy-free.
- Coconut Sugar: I kept these scones refined sugar-free thanks to this natural sweetener.
- Plain Dairy-Free Yogurt: Your favorite type will do!
- Quick Oats: Quick oats are important as they help bind the ingredients and have a better texture when baked than rolled oats.
Recipe Tip
While oats are naturally gluten-free, be sure to check the label if this is important to you. Some brands are manufactured on equipment shared with gluten items.
How to Make Gluten-Free Oatmeal Scones
Fresh scones coming right up! To start, preheat your oven to 375°F.
In a large mixing bowl, combine the gluten-free flour, baking soda, baking powder, salt, dairy-free butter, and coconut sugar until crumbly.
You’ll want to use a knife to cut the butter into smaller cubes before adding it in. I like to use my hands to get the dough to the right consistency, but you could also use a pastry cutter.
Once combined, add the quick oats and yogurt. Stir together using a spatula.
Using your hands, turn the dough out onto a silicone baking mat or wax paper and knead for about 30 seconds. Transfer the dough to a parchment-lined baking sheet.
Pat the dough into a round, about the size of a small dinner plate.
Using a sharp knife cut the dough in half and then in half again. Then, cut diagonally so you have 8 equal-sized wedges.
Sprinkle with another small dusting of oats.
Bake at 375°F for 15 to 18 minutes. You’ll know they are done when they are slightly golden brown on top and a toothpick inserted comes out clean.
Serve with your favorite accompaniments such as jam, honey, or nut butter and a mug of tea, chai, or coffee.
Pin this recipe for later!
Pin ItOther Gluten-Free Oat Recipes:
- Cinnamon Apple Breakfast Quinoa Power Porridge
- Gluten-Free Apple Crisp
- No-Bake Caramel Pecan Pie Bars
OATMEAL SCONES
Ingredients
- 1 ¼ cups gluten-free flour blend
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup dairy-free butter
- ½ cup coconut sugar
- 1 cup quick oats, plus extra for dusting
- ⅓ cup plain dairy-free yogurt
Instructions
- Combine the gluten-free flour, baking soda, baking powder, salt, dairy-free butter, and coconut sugar until crumbly. I like to use my hands to do this, but you could also use a pastry cutter.
- Using a spatula, stir in the quick oats and add the yogurt.
- Turn out the dough onto a silpat mat or wax paper and knead for 30 seconds using your hands. Transfer the dough to a parchment-lined baking sheet.
- Pat the dough into a round and cut into 8 equal-sized wedges. Sprinkle with a small dusting of oats.
- Bake at 375° for 15 to 20 minutes. (Mine took about 20 minutes until perfection).
- Serve and enjoy!
