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–+ servings
Baked gluten free oat scones on a baking sheet.

Easy Gluten Free Oat Scones

Sandi Gaertner
Delicious, easy to customize gluten free oat scones that you can fill with any fruit.
5 from 5 votes
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Gluten Free Breakfast Recipes, Gluten Free Scones
Cuisine American
Servings 8 scones
Calories 259 kcal

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

  1. 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.
  2. If your flour blend doesn't contain xanthan gum or guar gum, add one teaspoon to the dry ingredients.
  3. As mentioned above, you can add fruit, chocolate chips, raisins, nuts, etc.
  4. 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.
  5. It is critical to use certified gluten free oats if you are gluten free. 
  6. 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

Serving: 1sconeCalories: 259kcalCarbohydrates: 42gProtein: 6gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 39mgSodium: 139mgPotassium: 207mgFiber: 5gSugar: 13gVitamin A: 266IUVitamin C: 2mgCalcium: 112mgIron: 2mg
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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.