Gluten-Free Oatmeal Drop Scones
Whip up a batch of these irresistible Gluten-Free Oatmeal Drop Scones for the perfect quick and wholesome treat! Made with a delightful combination of gluten-free rolled oats, a versatile gluten-free flour blend, and just the right touch of brown sugar, these scones boast a crumbly, tender texture with a rustic charm. Enhanced by the richness of cold, cubed butter and the subtle sweetness of vanilla, these drop scones come together effortlessly in under 35 minutes, including prep and bake time. Customize your batch with optional add-ins like chopped nuts or dried cranberries for a burst of flavor and texture. Whether enjoyed warm from the oven or at room temperature, they're ideal for breakfast, brunch, or a cozy snack. Plus, they pair beautifully with butter, jam, or your favorite spread, making them a versatile and satisfying gluten-free treat that everyone will love!
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Recipe Information
Ingredients
- 120 grams Gluten-free rolled oats
- 150 grams Gluten-free all-purpose flour blend
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 50 grams Brown sugar
- 75 grams Unsalted butter, cold and cubed
- 180 milliliters Buttermilk
- 1 large Egg
- 1 teaspoon Vanilla extract
- 50 grams Chopped nuts (optional)
- 50 grams Dried cranberries or raisins (optional)
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the gluten-free rolled oats, gluten-free all-purpose flour blend, baking powder, baking soda, salt, and brown sugar, mixing thoroughly.
Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingertips, cut the butter into the dry mixture until it resembles a coarse, crumbly texture.
In a separate bowl, whisk together the buttermilk, egg, and vanilla extract until well blended.
Pour the wet ingredients into the dry mixture and stir until just combined. The dough should be thick and slightly sticky.
If using, fold in the chopped nuts and dried cranberries or raisins.
Using a spoon or a cookie scoop, drop heaping tablespoons of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 15-20 minutes or until the scones are golden brown and firm to the touch.
Allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your gluten-free oatmeal drop scones with butter, jam, or your favorite spread!
Nutrition Facts
Calories |
2425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.3 g | 145% | |
| Saturated Fat | 48.3 g | 242% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 404 mg | 135% | |
| Sodium | 3042 mg | 132% | |
| Total Carbohydrate | 328.5 g | 119% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 99.6 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 427 mg | 33% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1239 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
