I love a good scone. Unfortunately, with a wheat intolerance, those are hard to come by. Last month when we visited Knoxville we ate (twice!) at this restaurant called Plaid Apron and they had the most delicious gluten-free scones. The texture was everything a scone should be. It wasn’t good for gluten-free, but just good. I asked the owner what kind of flour they use and he shared that they actually just use Bob’s Red Mill No Gluten 1-to-1 Baking Flour. Of course, I went home and bought a bag of their flour to try it out.
I went to look at my favorite Fifteen Minute Scone recipe by Eat Live Run from back in the day and decided to tweak it to make it gluten-free. I also decided to make it sweet, so I moved pretty far away from the original (which you should totally try too) and it turned out incredible. My four year old said, “Mom you know how to make scones?!” Scones are a big deal in his world. Those petite vanilla scones on the Starbucks menu are the treat I let my kids get when I am ordering my get-me-through-this-day-iced coffee.
- 1/2 cup of oats (gluten-free if celiac)
- 1/2 cup of cup for cup gluten-free flour
- 1/2 cup of blanched almond flour
- 1 tablespoon of agave
- 1/2 teaspoon of salt
- 1 teaspoon of baking powder
- 3 tablespoons of cold unsalted butter
- 1/2 cup of milk (2% or whole)
- 1/4 cup of Soy-Free chocolate chips (I used Enjoy Life)
- Preheat the oven to 475
- Grease a cake pan
- Combine oats, flours, agave, salt, and baking powder
- Cut in the butter using a fork and knife or pastry cutter
- Roll into a giant ball
- Place in cake pan and slightly spread out the dough so it covers 3/4 of the pan
- Bake for 10 minutes
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