This is a simple recipe that goes together quickly, nice on a lazy weekend morning. I wanted to make a maple glaze to top these, but discovered ants in the confectioner's sugar. Gross. Instead, I mixed a few tablespoons of maple syrup into half a stick of softened butter. It makes a perfectly sweet topping for these slightly savory scones.
This is a gluten-free adaptation of a conventional recipe - it will come out great made with regular flour in place of the gluten-free blend, if you aren't avoiding gluten. Enjoy! Combine the following in a large mixing bowl: 1-1/2 cups gluten-free flour, plus 1.5 tsp xantham gum if not included in blend 1/4 cup sugar 1 Tbsp baking powder 1/2 tsp salt 1-1/4 cups old-fashioned oats (certified gluten-free variety) 1 tsp cinnamon Once well combined, add the following: 1 large egg 10 tbsp butter, melted 1/3 cup milk 1 tsp vanilla Stir until a sticky batter forms. Dump batter onto a cookie sheet and using your hands, press out into a circle, about 1 inch thick. Use a knife or spatula to cut into 8 wedges, but leave them connected in the original circle shape. Bake at 450 degrees for 15 minutes, or until wedges can be pulled apart and look baked through the center. Serve warm with maple butter.
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AuthorI'm Emily. I currently work in online education management, but I also have a Masters degree in Nutritional Sciences (my true passion). In addition, I am a mom, cook, avid reader, novice gardener, and enjoy all kinds of outdoor activities. On my blog, you will find articles on food, fitness, weight management, and eating issues. ALL recipes on my blog are gluten-free. Many are low-carbohydrate. Most are grain free. Enjoy! Categories
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June 2019
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