OATMEAL SCONES GLUTEN FREE RECIPES

Name: Gluten-Free Oatmeal Chocolate Chip Scones
Prep time: 15 min
Cook time: 26 min
Total time: 41 min
Yield: 8
Cuisine: American
Ingredients: 6 tablespoons dairy-free butter, room temperature (or regular butter); 1/3 cup granulated sugar; 1 egg, room temperature; 1/4 cup dairy-free milk (or regular milk); 1 teaspoon gluten-free vanilla; 1 1/2 cups all purpose gluten free flour (we've used RYZE Yellow Bag Flour or Bob's Red Mill 1-to-1); 1 1/2 teaspoons gluten-free baking powder; 1/2 teaspoon salt (omit if using salted butter); 1 cup gluten-free quick cooking oats; 1 cup gluten-free, dairy-free chocolate chips

GLUTEN-FREE OATMEAL CHOCOLATE CHIP SCONES

Gluten-Free Oatmeal Chocolate Chip Scones image

Super simple gluten free scones studded with chocolate chips and a lovely crumbly texture.

Provided by Chrystal

Total Time 41 minutes

Prep Time 15 minutes

Cook Time 26 minutes

Yield 8

Number Of Ingredients 10

Ingredients

6 tablespoons dairy-free butter, room temperature (or regular butter)
1/3 cup granulated sugar
1 egg, room temperature
1/4 cup dairy-free milk (or regular milk)
1 teaspoon gluten-free vanilla
1 1/2 cups all purpose gluten free flour (we've used RYZE Yellow Bag Flour or Bob's Red Mill 1-to-1)
1 1/2 teaspoons gluten-free baking powder
1/2 teaspoon salt (omit if using salted butter)
1 cup gluten-free quick cooking oats
1 cup gluten-free, dairy-free chocolate chips

Steps:

Preheat oven to 350ºF(180°C). Line a cookie sheet with parchment paper; set aside.
In a large mixing bowl, cream dairy-free butter and sugar. Add in the egg and mix just until incorporated.
Add dairy-free milk, and vanilla and mix until combined.
Add flour, baking powder, and salt and mix until well incorporated.
Stir in oats and chocolate chips. You may need to use your hands to really work them in.
Divide the dough into two balls. Place dough balls onto the parchment lined cookie sheet, gently press down on the tops of each dough ball and shape them into circles, about ¾ inch thick. Cut both circles into quarters, and pull them at least 1-inch apart. This will help with even baking.
Bake for 24-26 minutes or until set. The centers should be firm to the touch.
Allow to cool for a few minutes before eating.
Store in an airtight container at room temperature for up to four days.

Nutrition Facts : Calories 323 calories, CarbohydrateContent 42 grams carbohydrates, CholesterolContent 47 milligrams cholesterol, FatContent 17 grams fat, FiberContent 3 grams fiber, ProteinContent 5 grams protein, SaturatedFatContent 10 grams saturated fat, ServingSize 1 scone, SodiumContent 308 grams sodium, SugarContent 20 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 6 grams unsaturated fat

GLUTEN-FREE OATMEAL CHOCOLATE CHIP SCONES

Gluten-Free Oatmeal Chocolate Chip Scones image

Super simple gluten free scones studded with chocolate chips and a lovely crumbly texture.

Provided by Chrystal

Total Time 41 minutes

Prep Time 15 minutes

Cook Time 26 minutes

Yield 8

Number Of Ingredients 10

Ingredients

6 tablespoons dairy-free butter, room temperature (or regular butter)
1/3 cup granulated sugar
1 egg, room temperature
1/4 cup dairy-free milk (or regular milk)
1 teaspoon gluten-free vanilla
1 1/2 cups all purpose gluten free flour (we've used RYZE Yellow Bag Flour or Bob's Red Mill 1-to-1)
1 1/2 teaspoons gluten-free baking powder
1/2 teaspoon salt (omit if using salted butter)
1 cup gluten-free quick cooking oats
1 cup gluten-free, dairy-free chocolate chips

Steps:

Preheat oven to 350ºF(180°C). Line a cookie sheet with parchment paper; set aside.
In a large mixing bowl, cream dairy-free butter and sugar. Add in the egg and mix just until incorporated.
Add dairy-free milk, and vanilla and mix until combined.
Add flour, baking powder, and salt and mix until well incorporated.
Stir in oats and chocolate chips. You may need to use your hands to really work them in.
Divide the dough into two balls. Place dough balls onto the parchment lined cookie sheet, gently press down on the tops of each dough ball and shape them into circles, about ¾ inch thick. Cut both circles into quarters, and pull them at least 1-inch apart. This will help with even baking.
Bake for 24-26 minutes or until set. The centers should be firm to the touch.
Allow to cool for a few minutes before eating.
Store in an airtight container at room temperature for up to four days.

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