These Gluten-Free Oat Scones are absolutely delicious if you are looking for a decadent scone to enjoy with your morning coffee. They are easy to make, and you can add any fruit or nuts.
I am excited about my new scones recipe. They are the perfect addition to my collection of gluten free scones recipes. As with all of my scone recipes, they can be used as a base for adding your favorite mix-ins.
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If you love these rustic scones, you will also want to try my Gluten Free Blueberry Scones.
What sets my recipe apart:
Allergen Information:
These rustic homemade oat scones are gluten-free, soy-free, and nut-free. Use plant-based butter to make them dairy-free.
As with any recipe with oats, it is critical to use gluten-free oats to avoid any risk of cross-contamination with wheat. This is critical if you have Celiac disease. Gluten Free Watchdog has several good articles about gluten free oats. Please note there are no gluten-free oats in Australia.
These were great! I used Americas Test Kitchen GF flour mix that I make in large amounts and stored in a canister. I also tried both a vanilla glaze and a maple glaze on top. Yummy!”
Jessica W., Pinterest comment
Flour Blends Tested:
1. King Arthur Measure for Measure—This blend works really well in my recipes. I don’t have to let the flour blend rest in the batter.
2. Gluten Free Oats– Again, it is critical to use gluten-free oats. See the ingredient notes for more information.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Oats – There are a few brands that make certified gluten free oats. I like Bob’s Red Mill (look for the big GF label) and Quaker GF Oats. Note that there is some discrepancy between Trader Joe’s gluten-free oats because some testing has shown that they contain more than 20 ppm of gluten. I have been avoiding Trader Joe’s oats until this is cleared up.
- Gluten Free Flour Blend – I tested this recipe with King Arthur Measure For Measure and Pamela’s All Purpose Flour. Other brands should work, but I have not tested them.
- Baking Powder – I recommend aluminum-free.
- Eggs – Use size large.
- Butter – I recommend using unsalted butter.
- Fruit – Add any fruit you like. I used blueberries.
Tips For Success
1. As I mentioned above. You must use certified gluten free oats.
2. Use gluten free rolled oats or quick oats. Quick oats will work, but the texture will be a little different.
3. Check the expiration date of your baking powder to ensure you get the best rise.
Step-By-Step Photos and Directions:
Step 1: Add your rolled oats to a food processor. Grind them until they are partially chopped. Do not grind them too long, or you will end up with oat flour.
Step 2: Add the dry ingredients and oat mixture in a large bowl. Use a whisk to blend them all.
Step 3: Add the cold butter and use a pastry cutter to cut the butter into the flour mixture. You can use two knives, but I recommend the pastry cutter for the best results.
👀 Note: If you don’t have a pastry blender, freeze the butter and use a grater to grate the butter into the dry ingredients.
Step 4: Add the wet ingredients and mix the wet and dry ingredients into scone dough.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
Step 5: Place the scone dough onto a parchment paper-lined
Step 6: Use a sharp knife to cut the scone dough. I recommend cutting no more than halfway through the dough.
Step 7: Bake the scones for 25-30 minutes at 350º F. The baking time will vary depending on how thick you make your scones.
If you love scones, make these Gluten Free Strawberries and Cream Scones too.
Frequently Asked Questions:
You can use gluten free quick oats.
I recommend storing scones in an airtight container in the refrigerator for up to 4 days. Gluten free tends to spoil quickly, so I always store in my refrigerator.
These scones are easy to freeze. Place room-temperature scones into a freezer bag and squeeze out the extra air.
If you love scones, you must try these Gluten Free Chocolate Scones and these Gluten Free Buttermilk Scones!
More Gluten Free Scones Recipes:
- Gluten Free Blueberry Scones
- Easy Gluten Free Pumpkin Scones
- Gluten Free Cornmeal Scones
- Gluten Free Cinnamon Apple Scones
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Easy Gluten Free Oat Scones
Ingredients
- 2 cups gluten free flour blend * see note
- 1 cup certified gluten free oats * see note
- ⅓ cup sugar if you like a sweeter scone, use 1/2 cup
- 2 teaspoons baking powder aluminum-free
- ¼ teaspoon salt
- ¼ cup butter cold
- 1 large egg
- 1 cup milk or non-dairy
- 1 cup blueberries Or another fruit
Instructions
- Preheat the oven to 350º F.
- If you are using rolled oats, I recommend putting them into a food processor to break them up a bit. If you are using quick oats, you can skip this step.
- In a large bowl, add all of the dry ingredients. Whisk to blend.
- Add the cold butter chunks and use a pastry blender to cut the cold butter into the dry ingredients. When you are done, you should see small crumbles in the dry ingredients.
- In a small bowl, add the wet ingredients and whisk them together.
- Pour the wet ingredients into the dry ingredients and add the fruit.
- Mix into dough.
- Place parchment paper on a baking sheet. Place the scone dough on the baking sheet and shape it into a circle.
- Press the dough down to your desired thickness. Note the thickness will affect the final baking time needed.
- Sprinkle some whole oats over the scone dough. Optional, also sprinkle coarse sugar over the top of the dough. Gently press the oats down a little.
- Use a sharp knife to score the scones into 8 pieces. Do not cut all the way through the dough.
- Bake for 25 minutes. If you made thick scones, you may need a little longer for baking time.
- Remove the scones from the oven and use a sharp knife to cut the scones all of the way through.
- Place the scones on a cooling rack to cool.
Notes
- I tested this recipe with King Arthur Measure for Measure. If you use Bob’s Red Mill 1:1, you may need to add up to 3 tablespoons of additional flour.
- If your flour blend doesn’t contain xanthan gum or guar gum, add one teaspoon to the dry ingredients.
- As mentioned above, you can add fruit, chocolate chips, raisins, nuts, etc.
- To use a scone pan, press the scone dough into each section of the pan. Depending on the size of the scones in your pan, it may affect baking time.
- It is critical to use certified gluten free oats if you are gluten free.
- Store in an airtight container in the refrigerator for up to 4 days. You can also freeze the scones when they have cooled.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
What would you recommend as an egg replacement for this recipe?
Hi Janice, I haven’t tested this recipe with an egg replacer. I do have one reader who wrote an egg replacer worked in my scone recipe, another who used Bob’s egg replacer in my pumpkin scones recipes. I would definitely try it.
I appreciate how you design recipes for Gluten Free dupes that are easy to follow and are not complicated!!
I am so glad you are enjoying my recipes. Thank you!!
Is the amount of butter correct, 1/4 cup? That is so much less than every recipe that I have seen or used.
Hi. For this recipe, the amount of butter is correct. My other scones recipes do use more butter than this one.