Gluten free Oatmeal Scones for J.J.

Mmm...scones. That is what my children say when they come over and see a plate of scones.  One day four children, four comments. 

Today was sick day 3 for grandson J.J. and I have been taking care of him.  He is feeling better so I wanted to bake him something special.  He arrived just as the scones were going into the oven and thanked me in advance of eating them.

Before I became a milliner I had one year when I stayed home with the kids.  After that I was a full-time working Mom.  During that year at home we baked scones every day.  I say we because my two littlest always helped and had their hands in the dough.  Violet is now a very accomplished baker.

They are the best scones ever.  And now the recipe is gluten free. They taste just like you used wheat flour.

Gluten Free OATMEAL SCONES

There are no utensils used in making this dough.  Only hands are allowed in the mixing bowl.  It requires a quick hand rinse after mixing in the buttermilk and before forming the discs, but is is the only way to make a light fluffy scone. When forming the discs I use enough flour to keep them from sticking to the board but not too much or it will weigh them down.  Handle the dough only until it comes together and holds a shape. 

Makes 12 scones
1 3/4 cups Zazu & Violets' all purpose gluten free flour mix
1 1/4 tsp. xanthan gum
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup ground oats, ground in a processor
1/4 cup raw cane sugar, plus extra for sprinkling
7 tablespoons unsweetened butter, cut into 1/2 inch pieces
1 cup whole oats
1/2 cup currants (optional)
1 1/4 cups buttermilk, plus extra for brushing the tops 


Preheat the oven to 375 degrees.  Sift together flours, xanthan gum, baking powder, soda and salt. Mix in the ground oats and sugar.  Add the butter and blend with you fingers until it resembles coarse flaky meal.  Mix in the whole oats and currants.  Make a well in the flour mixture and add the buttermilk.  Bring the dough together gently, it will be sticky.  Turn it out onto a floured board and form into two 1” thick discs.  Cut each disc into six wedges and place on a lightly buttered cookie sheet.  Brush with buttermilk and sprinkle with sugar.  Bake for 20-25 minutes until golden brown.  Serve with Devon cream and jam.


Today we had no clotted cream, but I thinned a little cream cheese with heavy cream and that was a good substitute.  J.J. always eats a whole one first as a taste test then he makes a scone and jam sandwich. 

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