Vanilla Oat Scones with Maple Glaze (Gluten Free)

I had a four day long weekend from work this week- they call it “Fall Break,” and it’s the perfect reset after the chaos of the beginning of the school year. I feel so refreshed which was much needed after the craziest first two months of school I’ve ever had. I spent the weekend working out, cleaning, hanging with my little dude, and even fit in a date night with my hubs. We went and SAW A MOVIE. Those of you who are parents to little ones, you know how rare this is. I literally haven’t seen a movie in a theater since before my Dax was born, so it was so fun!

I also spent the weekend baking and cooking, my favorite way to spend my free time, and now I’m ready to share this amazing gluten free scone recipe with you. If you haven’t had a scone before, it’s a biscuit like breakfast or dessert that’s only slightly sweet. Scones are absolutely perfect with a hot cup of coffee, and oh my goodness, it’s heaven.

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My husband and I both really like desserts that aren’t too sweet, just a hint of sweetness. So normally when we indulge in a breakfast pastry or biscuit we go with something like a croissant or scone rather than an uber sweet muffin or cinnamon roll. These scones are so fun to make, and look super impressive! You can make them as a cheat day treat for yourself, or impress friends and family at brunch. This recipe will make 8 really large scones. I didn’t want to sacrifice the standard scone shape so I kept them big, but next time I will probably try to make 16 smaller scones.

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To make the vanilla oat scones, start by cutting two sticks of butter into cubes. Place them in small bowl, and put the bowl in the freezer while you mix your dry ingredients so that butter is very cold when you are ready to use it.

Next, combine your gluten flour blend (I use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, 22-ounce), baking powder, sugar, and salt in a large bowl. Add the oats to a blender or food processor and pulse a couple of times, then add them to the bowl with the other dry ingredients. Stir everything to combine.

Now, just like when you make biscuits, you want to take the butter cubes out of the freezer and cut them into the dry ingredients using a pastry cutter or your fingers. Do this until the flour resembles course crumbs and the butter chunks are about the size of a pea. Then add your walnuts and fold in.

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In a separate small bowl, whisk together the cream, egg, and vanilla. Pour the mixture into the bowl of dry ingredients and whisk everything together until combined. It will still appear pretty dry, and that’s okay as long as most of the mixture has come together in clumps. At this point, I usually add one additional tablespoon of cream if it seems pretty dry. Do not add the additional cream if your mixture doesn’t seem dry.

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Here’s the fun part, pour clumpy dough out onto a floured piece of parchment paper and use your hands to mold the dough into a circle. Cut the dough into 8 large pieces or 16 smaller pieces.

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Transfer the individual scones to a baking sheet lined with parchment paper, and place in a 350 degree oven for 20-22 minutes. Then, remove them from the oven and allow to cool completely.

Before Baking:

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After Baking:

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While the scones are cooling, you can make my favorite part, the maple glaze. This stuff is so good, and the perfect flavor for fall. Add the powdered sugar, milk, maple extract, and cinnamon to a bowl. Start with 5 tablespoons of milk, and if it seems too thick, add another tablespoon of milk. You want the glaze to be relatively thick, but thin enough to drizzle.

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Pour the maple glaze over the top of the completely cooled scones, and use an offset spatula to spread. Sprinkle chopped walnuts over the top while the glaze is still wet. Then, allow the glaze to set before serving.

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Enjoy these right away or freeze for up to a month by wrapping individually in plastic wrap and placing in a freezer bag or container with a lid. These scones are so perfect for those times you just want something a little special with your morning coffee.

Let me know when you try the recipe! Have a great week!

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Vanilla Oat Scones with Maple Glaze

  • Servings: 8 large scones/16 small scones
  • Difficulty: Easy
  • Print

Scone:
2 3/4 cups 1 to 1 GF flour
1/2 cup oats
1/3 cup sugar
2 tbsp baking powder
1/8 tsp salt
1 cup cold butter
1/2 cup walnuts, chopped
1 egg
3/4 cup cream + 1 tbsp
2 tsp vanilla

Glaze:
3 cups powdered sugar
5-6 tablespoons milk
1 tsp maple extract
1/4 tsp cinnamon
Chopped walnuts for topping (optional)

1. Dice cold butter into cubes, place in small bowl, and put in the freezer so that butter is very cold when you are ready to use.
2. Combine flour, baking powder, sugar, and salt in large bowl. Add oats to blender or food processor and pulse a couple of times, then add to the bowl with the other dry ingredients. Stir to combine.
3. Add the cold butter cubes to the flour mixture, and cut in with a pastry cutter (or just your fingers) until you have course crumbs (or pea size chunks of butter mixed in with the flour). Then, stir in the walnuts.
4. In a separate small bowl, whisk together the cream, egg, and vanilla. Then pour into flour and butter mixture and whisk together until combined. It will still appear pretty dry, and that’s okay. As long as most of the mixture has come together in clumps. At this point, I usually add 1 additional tablespoon of cream if it seems pretty dry. Do not add the additional cream if your mixture doesn’t seem dry.
5. Pour clumpy dough out onto a floured piece of parchment paper. Use your hands to mold into a circle. Cut into 8 large pieces or 16 smaller pieces. Transfer to a baking sheet lined with parchment paper and place in a 350 degree oven for 20 minutes. Remove from the oven and allow to cool completely.
6. To make glaze, add powdered sugar, milk, maple extract, and cinnamon in a bowl. If it seems too thick, add another tablespoon of milk. You want the glaze to be relatively thick, but thin enough to drizzle. Pour glaze over the top of completely cooled scone. Sprinkle with chopped walnuts (optional) while the glaze is still wet. Allow glaze to set before serving.

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