Gluten-free scones with buttermilk and oats

Gluten-free scones with buttermilk and oats

Surely the best gluten-free scones I've had made! They are crumbly and soft with a nice golden crust. They are most delicious still slightly warm filled with butter and sweet strawberry jam.

Course Afternoon Tea, Breakfast

Cuisine British

Keyword gluten-free, scones

Prep Time 20

Cook Time 15

Resting time 10

Total Time 45

Servings pc

Calories 333kcal

Author Lea

Ingredients

300 g gluten-free bread flour Doves Farm
100 g gluten-free oats
240 ml buttermilk
70 g unsalted butter
50 g caster sugar
1 small egg
2 teaspoons bicarbonate soda
¼ teaspoon salt
½ teaspoon citric acid

Metric - US Customary

Instructions

Heat the oven to 220 C.
Mix all dry ingredients (GF bread flour, oats, sugar, xantham gum and soda) in a bowl.
Make a well in the middle of the crumbly mixture and pure in egg and buttermilk.
Combine gently wet and dry ingredients together. Don't over mix it, so the mixture stays light.
Turn it on to a floured countertop. Gently pat it and shape out a circle approx. 2 thumbs thick. Don't squeeze out all air.
Use a round cutter shape (5.5 cm in diameter for smaller size scones - makes approx. 12 pc, or my favourite, 6.5 cm in diameter cutter - makes 7 bigger scones) to cut circles from the dough and place them on a tray covered with a baking paper. Twist the cutter when cutting the shape out of the dough as it helps the scones to hold their round shape.
Brush the top of the scones with remaining buttermilk and sprinkle with caster or granulated sugar to add more colour to the scones.
Bake until risen and golden. Small shapes take around 12 minutes to bake, bigger scones around 18 minutes.
Once the scones are baked, remove them from the hot tray and let them rest on a wire for 10 minutes.

Nutrition