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Oatmeal Scones, If You Dare

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I bought a box of Cream Hill gluten-free oats and modified an old recipe to try them out. It came out great, and I don't know yet whether the oats will make me sorry, but it was worth it. They were so good I had to share the recipe.

Oatmeal scones

1-1/4c gluten-free flour (I used Bette Hagman's basic mix)

1 t baking powder

1/2 t baking soda

1/4 t salt

1/4 c sugar

1 t xanthan gum

Mix the above. Cut in:

1/4 c butter or margarine

1/4 c crisco

until you have oatmeal sized flakes of shortening.

Add 1 c gluten-free rolled oats

(optional: I added two big teaspoons of ground flax meal for fiber)

Add 1/3 c buttermilk or "sour" milk (1 t vinegar in cup, fill with milk to 1/3c) and mix until just moistened. Use gluten-free-floured hands to gently squeeze into a ball and knead a few times. Pat into a 7" circle on a floured surface and cut into 8 wedges. Transfer wedges to an ungreased baking sheet and brush with melted butter (you can skip this, no harm done). Bake in preheated 375 oven for 15 minutes. Serve warm.

They came out moist and chewy and I hope the oats really are gluten-free and that my body doesn't object to oats. I'd love to make oatmeal cookies but I'd be surprised if the texture came out the way I remember. At the price of those oats, I'll find some way to use them all.

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Wow. Sounds SO good. Thanks for sharing! I LOVE being able to have oats again. I made some apple crisp with a sample I was given and it was SO good. Just like I used to make.

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