Gluten-free Scones and the Great Scone Bake-off

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!

gluten free recipes easy - gluten free scones

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 chia berry jam.

Gluten-free Oat Scones1 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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gluten free recipes baking - good and easy eats

Kim Wilson


  1. Edie on November 21, 2013 at 10:15 am

    I love scones and I have a great “regular” scone recipe that was passed on to me from an English friend but it doesn’t translate well to gluten-free. And, all the other gluten-free scones I’ve tried (8 recipes in the past week) have tasted gritty. When I saw this recipe, I was hopeful. I just made half a batch of these and they taste great! Unfortunately, my oven must be really hot because the bottoms got burned at just 10 minutes at 425. I still ate them but I’ll definitely retry these again at a lower temp. Thanks for sharing.

    • Kim Wilson on November 22, 2013 at 9:50 am

      I’m glad the flavor and texture were good. You may have to adjust baking time based on what type of baking sheets you might be using. Good luck!

  2. Megan Looney on February 6, 2014 at 11:13 am

    Kim, this is a delicious recipe! I can’t believe I haven’t tried it before now. I added chopped dates instead of the currants/raisins, and they are excellent. A new keeper for sure. Thank you so much!

    • Kim Wilson on February 28, 2014 at 9:10 am

      So glad you enjoyed it! Your modification sounds great.

  3. Tammi on March 9, 2014 at 1:07 pm

    I’ve made these twice now and like them but still they are very crumbly. Is the flax supposed to be mixed with water to create an egg replacer or added dry?

    • Kim Wilson on March 11, 2014 at 4:05 pm

      It is best to combine the ground flax with water before adding to the dry ingredients. You can also increase the amount of water and ground flax slightly if you want them to hold together better.

  4. Marie on May 8, 2014 at 8:37 am

    These were so amazing! I brought some in to my coworkers and they were a hit! I did lower the oven to 400, but my oven is old and unpredictable.

    • Kim Wilson on May 27, 2014 at 4:45 pm

      That’s great! Isn’t it fun when people that eat the Standard American Diet find our food great!

  5. Fresh Chia Berry Jam | Good and Easy Gluten-Free on November 13, 2014 at 10:22 pm

    […] of recipe they might be interested in being introduced to it. Plus, I mentioned in my last post for Oat Scones that I’d share my easy jam recipe with you […]

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