Scottish Oat Scones

from 500 Best Quinoa Recipes: 100% Gluten-Free Super-Easy Superfood, by Camilla Saulsbury

reprinted by permission of the author

Makes 8 scones

Preheat oven to 425 F

Large rimmed baking sheet, lined with parchment paper

1 1/3 cups quinoa flour

1 1/4 cups large-flake (old-fashioned) rolled oats (certified GF, if needed)

1/3 cup natural cane sugar or packed light brown sugar

1 tbsp baking powder (GF, if needed)

1 tsp cinnamon

1/2 tsp baking soda

1/2 tsp fine sea salt

6 tbsp cold unsalted butter, cut into small pieces

2 large eggs

3/4 buttermilk

1. In a large bowl, whisk together quinoa flour, oats, sugar, baking powder, cinnamon, baking soda and salt. Using a pastry blender or two knives, cut in butter until crumbly. Refrigerate for 10 minutes.

2. In a medium bowl, whisk together eggs and buttermilk until well blended.

3. Add the egg mixture to the flour mixture and stir until just blended.

4. Turn dough out onto a work surface lightly floured with quinoa flour. Knead briefly until dough comes together. Gently pat into an 8-inch circle about 3/4 inch thick. Cut into 8 wedges and place 2 inches apart on prepared baking sheet.

5. Bake in preheated oven for 10 to 13 minutes or until tops are golden brown and a toothpick inserted in the center comes out clean. Let cool on pan on a wire rack for 5 minutes, then transfer to the rack to cool for 5 minutes. Serve warm or cool completely.

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