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    Maple-Oat Scones (Gluten-Free)

    Jules Shepard

    I know there has been a lot of talk lately about whether Starbucks willbegin adding gluten-free offerings to their now-forbidden gluten-filledglass cases. Time will tell if they do so, if they do it safely (thosekinds of cases are a huge source of cross-contamination), and if theydo it tastily. But I'm not going to sit idly by and wait for Starbucksto see the light. I invented my own Starbucks-like maple scone, and Idare say it's better than any they may devise!

    I made thisrecipe dairy-free, but you could use dairy yogurt and regular milkinstead. I have also provided alternatives for those of you watchingyour sugar intake, so everyone may partake.

    Enjoy!

    Gluten-Free Maple-Oat Scones

    Ingredients:
    1¼ cup certified gluten-free rolled oats (You may substitute an equalportion of Jules' Gluten Free All Purpose Flour in lieu of these oatsif you avoid oats in your diet)
    2 cups Jules' Gluten Free All Purpose Flour* (+ additional to flour the rolling surface)
    ¼ cup granulated cane sugar (or Splenda)
    ½ teaspoon baking soda
    2 teaspoons gluten-free baking powder
    ¼ cup Earth Balance Shortening or Buttery Sticks
    1 cup vanilla (soy or dairy) yogurt
    2 large eggs
    2 Tablespoons pure maple syrup (or dark agave nectar)

    (*Note- This recipe calls for Jules Gluten Free All Purpose Flour which maybe made at home according to directions found in my books, NearlyNormal Cooking for Gluten-Free Eating and The First Year: CeliacDisease and Living Gluten-Free, as well as in various media links on mywebsite.)

    Glaze Ingredients (optional):
    1 ½ cups confectioner's sugar
    2 Tablespoons+ vanilla (soy or dairy) milk
    2 Tablespoons pure maple syrup (or dark agave nectar)

    Directions:
    Preheat the oven to 400 F static or 375 F convection.

    MapleScone_gluten-free.jpgPourthe oats into a blender or food processor and blend into a fine flour.(Or use equal amount Jules Gluten Free All Purpose Flour)

    In alarge bowl whisk together the dry ingredients: oat flour, Jules GlutenFree All Purpose Flour, sugar, baking soda and baking powder. Cut inthe shortening using a pastry cutter, two knives or an electric mixer.

    Ina small bowl, stir the eggs together with a fork to mix. Pour eggs intothe mixed dry ingredients, then add the yogurt and maple syrup. Stirwell to combine.

    Turn the dough onto a clean counter or pastrymat liberally dusted with my Jules Gluten Free All Purpose Flour. Coatyour hands with the flour as well, then scoop the dough in a ball ontothe mat.

    Pat the dough out into a flat disc, approximately 1inch thick. Using a butter knife, cut the dough into three sections,then cut each section into smaller triangles. You should wind up withapproximately 12 triangle-shaped scones. Make sure there is not toomuch extra flour on the tops of the scones before baking - brush offlightly, if necessary.

    Place each scone onto a parchment-linedcookie sheet and bake in the preheated oven for approximately 10minutes, or until they spring back when lightly touched. Do not overcook! Remove the entire baking sheet to a cooling rack.

    Aftercooling for at least 5 minutes, stir together the glaze ingredients,adding the milk only one tablespoon at a time until it reaches apourable, but not thin, glaze consistency. Slowly pour over the tops ofeach scone. Some of the glaze will pool around the scones onto theparchment paper, so leave the scones on the baking sheet for this glazestep unless you are serving immediately and want the glaze to pool onthe serving plates.

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    I've made these twice, and the proportion of wet to dry ingredients creates a mix that is more like pancakes than scones - there is no way to pick the dough up, let alone shape it in to a ball. I'm giving it a 3, because I think this is a simple error and if the proportions are corrected (though I haven't figured that out - it seems that you have to add close to twice the amount of flour called for) it would be a must have!

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  • About Me

    Atop each of Jules Shepard’s free weekly recipe newsletters is her mantra: “Perfecting Gluten-Free Baking, Together.” From her easy-to-read cookbook (“Nearly Normal Cooking for Gluten Free Eating”) to her highly rated reference for making the transition to living gluten free easier (“The First Year: Celiac Disease and Living Gluten Free”), Jules is tireless in the kitchen, at the keyboard and in person in helping people eating gluten free do it with ease, with style and with no compromises.
     
    In the kitchen, she creates recipes for beautiful, tasty gluten-free foods that most people could never tell are gluten free. As a writer, she produces a steady stream of baking tips, living advice, encouragement and insights through magazine articles, her web site (gfJules.com), newsletter, e-books and on sites like celiac.com and others. Jules also maintains a busy schedule of speaking at celiac and gluten-free gatherings, appearing on TV and radio shows, baking industry conventions, as well as teaching classes on the ease and freedom of baking at home.
     
    Her patent-pending all-purpose flour literally has changed lives for families who thought going gluten free meant going without. Thousands read her weekly newsletter, follow her on Twitter and interact with her on FaceBook.  

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