gluten free maple oat scone (Starbucks modification)
April 16, 2013,
Posted in Appetizers, Blog, Breads & Pastries, Desserts, Gluten Free, Tree Nuts Comments:
gluten free maple oat scone (Starbucks modification)
Ingredients
- 1 c. superfine rice flour
- 1/2 c. potato starch
- 1/2 c. arrowroot starch
- 1/2 c. tapioca starch
- 2 c. gluten free oats, ground in food processor
- 1/2 c. pecans, toasted
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 2 Tbs. sugar or palm sugar
- pinch of salt
- 2 sticks butter or nondairy butter
- 1 c. milk or nondairy milk
glaze
- 2 1/2 c. powdered sugar
- 2 Tbs. maple syrup
- 1 tsp. maple extract
- pinch of salt
- 2-3 Tbs. milk or nondairy milk
Note
I LOVE Starbuck's maple oat scones, so I was sad about giving them up when I went gluten free. I found a legit Starbucks recipe book online and I made this gluten free conversion of it. I hope you like it as much as my family likes it!
As a side note, my husband usually hates anything gluten free, or so he says. We had our neighbors over and we served these scones for dessert and my hubby made the comment that they were NOT gluten free, which wasn't the case. He was shocked when I told him that they WERE gluten free...and then took two to work with him the next morning for breakfast.
Directions
|
1.
|
| Mix dry ingredients together, then mix in nuts. |
|
2.
|
| Using a food processor or pastry cutter, cut butter into mixture until combined. |
|
3.
|
| Mix in milk (I usually use almond milk) until dough sticks together but isn't sticky. |
|
4.
|
| Shape into two round discs and refrigerate for 30 minutes. |
|
5.
|
| Preheat oven to 375. |
|
6.
|
| Remove dough from fridge and roll out to 1/2" thickness (I put between wax paper while I roll dough out). Cut each disc into 8 wedges. |
|
7.
|
| Place on baking sheet and bake at 375 for about 13-15 minutes or until slightly browned. |
|
8.
|
| Cool on wire rack. |
|
9.
|
| While scones cool, whisk remaining ingredients together. Glaze should be thick enough to spread, but not so thick it is like frosting. Add a little more milk or maple syrup if it is too thick, but not so much that it becomes runny. |
|
10.
|
| Spread glaze on cooled scones and let set. |
|
11.
|
| Serve! These are excellent with coffee. |
Like this:
Like Loading...
Print recipe
Follow
Comment & sign up for emails