breakfast scones

These oat-based gluten-free, nut-free, vegan, and refined sugar-free scones are tender, flaky, and oh so delicious! Best served with a cup of chai tea.

OATMEAL SCONES

gluten-free flour

baking soda

baking powder

salt

dairy-free butter

coconut sugar

quick oats, (plus extra for dusting)

plain dairy-free yogurt

Combine the gluten-free flour, baking soda, baking powder, salt, dairy-free butter, and coconut sugar until crumbly. I like to use my hands to do this, but you could also use a pastry cutter.

Using a spatula, stir in the quick oats and add the yogurt.

Turn out the dough onto a silpat mat or wax paper and knead for 30 seconds using your hands. Transfer the dough to a parchment-lined baking sheet.

Pat the dough into a round and cut into 8 equal-sized wedges. Sprinkle with a small dusting of oats.

Bake at 375° for 15 to 20 minutes. (Mine took about 20 minutes until perfection).

Serve and enjoy! 

Substituted Coconut sugar for regular sugar, definitely don't need the full 1/2 cup. 
used regular butter and yogurt as well - turned out amazing!! chewy with crisp corners - the family loved them!

SOOO GOOD!! the outside is beautifully crisp and the inside is soft and fluffy, nothing like those dry scones you’ve had before. Super easy recipe to follow as well, if you dont have gf/df ingredients you can also use dairy, AP flour and white sugar. This was My first time making scones, but despite that and all the substitutions, these turned out so well! definitely making again. thank you for the recipe!

These are beyond delicious and so easy to make. Thank you Olivia for all these incredible recipes. Xo

These are delicious.  I love scones, but not the added sugar that are often included with store brought brands.  these scones are easy to make, not overly sweet, great tasting, cozy textured, and will be my go-to breakfast treat from now on.

There’s nothing quite like freshly baked flaky scones. Crisp and golden on the outside, soft and fluffy inside, and delicious with butter, jam, or cream. Simple and always a treat!

Easy Scones Recipe (Buttery & Flaky!)

all-purpose flour

3½ tsps baking powder

sugar

unsalted butter

milk

Preheat your oven to 220°C (425°F) conventional (see note 2 if using a convection oven with a fan) and line a large baking tray with parchment paper. Set aside.

In a large bowl, whisk together the flour, baking powder, salt, and sugar until well combined.

Add in cold, cubed butter. Using a pastry cutter or your fingers, work it into the flour until the mixture looks like coarse crumbs with small pieces of butter throughout.

Pour in cold milk and gently mix with a fork (I like to fluff the mixture) until you have a shaggy dough. Be careful not to overmix.

Bring the dough together into a ball, then turn it out onto a lightly floured surface. Be careful not to over-knead or over-mix. Gently press it into a rectangle about ¾-inch thick.

Dip a 2½-inch cookie cutter (or straight-edged glass) in flour, then cut out the scones by pressing straight down—don’t twist. Gather the scraps, reshape, and cut again until you have about 9 scones.

Place the scones onto the prepared tray, close together (about ½-inch apart). Brush the tops with milk for a golden finish.

Bake for 15 minutes, or until the tops are golden brown. If the butter has softened before baking and the dough feels very soft, chill the scones in the freezer for 10 minutes before baking (see note 3).

Let the scones cool on the tray for 15 minutes before serving. For cream-filled scones, allow them to cool completely to room temperature so the cream doesn’t melt.

https://content.jwplatform.com/videos/JWbGXn9e.mp4

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OATMEAL SCONES

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Easy Scones Recipe (Buttery & Flaky...

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