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Maple-Oat Scones (Gluten-Free)

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

I made this recipe dairy-free, but you could use dairy yogurt and regular milk instead. I have also provided alternatives for those of you watching your sugar intake, so everyone may partake.

Enjoy!

Gluten-Free Maple-Oat Scones

Ingredients:
1 ¼ cup certified gluten-free rolled oats (You may substitute an equal portion of Jules' Gluten Free All Purpose Flour in lieu of these oats if 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 may be made at home according to directions found in my books, Nearly Normal Cooking for Gluten-Free Eating and The First Year: Celiac Disease and Living Gluten-Free, as well as in various media links on my website.)

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)

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

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

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

In a small bowl, stir the eggs together with a fork to mix. Pour eggs into the mixed dry ingredients, then add the yogurt and maple syrup. Stir well to combine.

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

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

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

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

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1 Response:

 
Judy
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
13 Jun 2013 8:49:58 AM PDT
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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I don't know what you drank or where.... so here are a few thoughts. - sure, a dive bar might have dirty glasses and serve a cocktail in a beer glass? But a nice reminder place, with a dishwasher, should be fine. If it's a sketchy place, Stick to wine, then it's served in wine glasses that aren't used for beer or bottled ciders in the bottle. - ciders on tap might, just a slight chance, have an issue. Because of beer on tap, mixed up lines, etc. - you may have a problem with alcohol - you may have issues with The high sugar content of the drink. I know I have similar issues if I drink serveral ciders of extra sugary brands - are you positive it was a gluten-free drink? Not this " redds Apple" pretending to be a cider - it's beer with apple flavor. Or one of those " gluten removed " beers?

Hi Stephanie, I'm also from the UK, I've found this site more helpful than anything we have! As already mentioned above, in my experience it could depend on what and where you were drinking. Gluten free food and drink isn't always (not usually) 100% gluten free as you may know, maybe you have become more sensitive to even a trace of gluten that is probably in gluten free food/drink. Is it possible you have a problem with corn, particularly high fructose corn syrup that is in a lot of alcoholic drinks? This was a big problem for me and the only alcoholic drinks I can tolerate are William Chase vodka and gin. I contacted the company last year and all their drinks are 100% gluten and corn free, made the old fashioned way with no additives, so maybe try their products if you like the occasional drink and see how you get on. If you drink out, not many pubs sell their products but I know Wetherspoons do and smaller wine bars may too. l was never a spirit drinker but I must say their products are absolutely lovely! Very easy on a compromised gut too considering it's alcohol. I second the suggestion on seeing a natural health practitioner. I've recently started seeing a medical herbalist, as I've got nowhere with my now many food intolerances since going gluten free last year and I've noticed a difference in my health already.

Sorry for the very late reply and thanks for the replies, I didn't get a notification of any. In case anyone else comes across this and has been wondering the same as I was, I did try a vegetable broth and I did react to it in the same way as if I'd eaten the vegetables. As for the candida, I've been using coconut oil and am seeing a medical herbalist for this and leaky gut. It's only been a few weeks but I've noticed an improvement all round.

What did you drink and where did you drink it? NOTE if you drink something at a bar using their glasses your asking for trouble BEER IS EVERYWHERE in most bars and a CC hell. If it was at home and a non grain based liqour then I would be really concerned that it might just be alcohol. I personally can not really drink much of anything any more. I love rum, and I cook with it sometimes in sautes. I also have rum extract/butter rum extract/and rum emulsion I use in shakes, homemade keto pudding/ mixed into dishes. and even add some to drink to give it a rum flavor lol.

I can only think of two things, 1 something you put on your potato was contaminated like the butter container could have crumbs in it or something like that as mentioned before, and you could be having a reaction to dairy or what ever was put in it.......IF it was just plain potato and you reacted with bloating and cramping you might have a carb issues, tad rare and most associated with additional auto immune diseases but could be in which case a diet of fats and protein would be your answer much like it is for me now days. What all have you eaten in the privous 8 hours including beverages, condiments, spices and foods?