Twenty years ago my husband and I spent a summer in Papua New Guinea and became friends with a wonderful missionary couple from England. They just came to the states this week to visit and we had two great days together- hitting all the New England/New Hampshire highlights. Last evening we visited all the covered bridges between here and Woodstock, VT and today we headed up to the White Mountains, toured Franconia Notch and its natural attractions, plus had a ride on the Hobo Railroad in Lincoln. What a lot of fun!
In any case, our British guests inspired a bit of a scone bake-off this morning. My oldest son got the idea yesterday- but insisted he needed white flour to make “true” scones. As much as I objected that ground oats make excellent scones, he persevered and (with his own money) bought a small bag of white flour for the occasion at Gillingham’s General Store in Woodstock, VT.
So this morning, we fired up the oven (only 47 degrees here in NH, mid August!) and took up our baking stations. I made the oat scone recipe from my Everyday Gluten-Free cookbook and John used a recipe for scones he found online.
Quite honestly, his scones looked beautiful when they came out of the oven. Really put mine to shame. But when it came to the taste-test, my oat scones won hands-down.
They are pictured here topped with my quick homemade jam, made with berries and chia seeds. I’ll try to share the recipe soon.
Gluten-free Oat Scones
1 cup (GF) rolled oats
1 1/2 cup (GF) oat flour*
1/2 cup almond meal**
1 Tbsp. baking powder
1/2 tsp. sea salt
1/2 cup non-dairy milk
1/3 cup oil/butter (coconut oil works great)
3 Tbsp. ground flax
2 Tbsp. honey or maple syrup
opt: 1/2 cup currants or raisins
In a large bowl, combine all the ingredients above the line. In a separate container, mix together all the ingredients below the line. Add wet to dry and mix until just moistened (avoid overmixing). Take half of the dough and pat it into a circle on a baking sheet or stone (oiled or lined with parchment paper) about 1″ thick and 8 inches across. Do likewise with the other half of the dough. Cut each circle into 8 wedges (4 cuts). A pizza cutter works great for this purpose. Bake at 425 degrees for about 15 minutes, till tops are lightly browned.
Variation- Instead of forming the dough into large rounds, simply scoop with an ice cream scoop onto baking sheet and then lightly flatten with the palm of your hand. Bake as instructed.
*If you don’t have oat flour on hand, simply grind rolled oats, steel cut oats or whole oat groats into flour in your blender.
** If you don’t have almond meal on hand, simply grind whole almonds in a sturdy blender or in small batches in a coffee grinder.
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