Oat Scones with Currants (for the occasional GF cook)
(Scones, scones, scones! You already know I love ‘em – used this morning’s visit by a GF friend to put the finishing touches on the recipe for easy Oat Scones.)
Gus reported that the cook at his residence at Stanford made gluten-free chocolate chip cookies using Pamela’s Bread & Baking Mix (available on-line or at most well stocked markets) that had a chewy quality he really enjoyed. In an earlier post I espoused the qualities of this prepared mix, giving it a big thumbs-up for taste, texture, ease of use, and consistency. The following recipe produces delicious traditional scones that can be halved and toasted, and are just as good the next day, providing you have any left. If I hadn’t prepared the dough I wouldn’t know they’re GF!
½ cup (4oz.) Pamela’s Baking Mix
½ cup (2 oz.) GF Whole Grain Oats
½ cup (2 oz.) GF Whole Grain Oats, ground to flour
1/8 cup (1 oz.) granulated sugar
1 Teaspoon baking powder
2 Tablespoons cold grated butter
1 teaspoon orange zest
½ cup (3 oz.) currants or chopped raisins
1 medium egg (a large egg will do.)
1/3 cup heavy cream (perhaps a little more)
1 Tablespoon dark molasses (I like Blackstrap.)
1-2 teaspoons cinnamon sugar (optional.)
Set Oven to 375 F and line a baking sheet with parchment paper.
- Measure the dry ingredients into a medium sized bowl. Whisk to blend.
- Grate in the butter and toss to coat the small bits.
- Add the orange zest and currants, and toss to coat the fruit.
- Crack the egg into a 1 Cup measure; add the molasses and heavy cream to equal ½ cup liquid ingredients. Whisk to blend.
- Stir the egg/cream mixture into the dry ingredients just until the dough forms a ball.
- Turn out onto a (GF) floured surface and knead gently 3-4 times. Form into a 1” thick disk. Pat the disk with any cream remaining in the measuring cup; sprinkle with cinnamon sugar and cut into 8 wedges.
- Place on a baking sheet lined with parchment paper.
- Bake at 375 F for 15 minutes.