I don’t know what got me thinking about scones, but it popped into my head the other day. I never really thought about scones tasting good as gluten-free. Oat flour is difficult to make into a ‘dough’. But somehow these worked and taste awesome, even though the dough was on the sticky side. I also snuck a couple scoops of whey protein in there too, to make them more of a balanced snack. This is a smaller batch (makes 6)
as I thought it might be a failed attempt. You could certainly double the batch to get 12 scones. Once I got a bunch of feedback on flavors from the Recipe Club, I decided on Lemon Cranberry (similar to the Starbucks version). I found this recipe online, and modified it.
Since these turned out good, I’m going to try more variations. I’m thinking Blueberry, White Chocolate Raspberry & a savory one – Cheese, Onion & Herb! 🙂 I’m going to see about adding 1 more scoop of protein (not sure if it will change the texture a lot). Since 1 scone is a serving (they’re large), I wouldn’t mind seeing more protein in there. Worst case, I’ll eat one with a protein shake for a snack!
Lemon Cranberry Scones (gluten free)
Makes 6 scones
1.5 cups oat flour (just grind oats in your blender)
6 packets Krisda stevia
2 x 30 gram scoops Whey Gourmet protein in vanilla
1 1/2 tsp baking powder
1 Tbsp lemon zest
1/2 tsp sea salt
1/4 cup Craisins (sweetened dried cranberries) could use frozen cranberries if preferred.
1/3 cup Earth Balance (or cold butter) coconut oil or vegan palm shortening, just make sure its very cold.
1 Tbsp lemon juice
1 Tbsp unsweetened applesauce
1/4 cup + 1 Tbsp unsweetened almond milk (could also use buttermilk) non-fat milk probably won’t work well…too thin.
Preheat your oven to 375 degrees F. In a large bowl, mix together all the dry ingredients up to sea salt. Add cold margarine or butter and using a pastry blender or a fork. Cut the fat into the dry ingredients to make small crumbly pieces. In a separate bowl, add all the wet ingredients. Pour the wet into the dry mixture slowly and mix gently with a fork until it comes together (careful to not overmix). Depending on your climate, you may not need all the liquid, 1 Tbsp or 2 Tbsp might remain. The dough will be fairly wet. Cover your counter with additional oat flour. Gather the dough into a ball and flatten it out a bit. Using a sharp knife, cut it into 6 triangles, similar to cutting a pizza. Place each slice on a cookie sheet lined with parchment paper. Sprinkle scones with palm sugar or raw sugar (optional). I didn’t find I really tasted the sugar on top, so I’d probably omit next time.
Place in oven and bake at 375 degrees F for 12-13 minutes. They will remain light in color, but will be firm.
Note: These definitely taste best warm. So the next day, lightly microwave each scone for 15-20 seconds. Cutting in half and toasting them would also work.
Nutrition (per scone) Calories: 232 Fat: 12 g Carbs: 23 g Fiber: 3 g Sodium: 312 mg Protein: 10.5 g