Julie's GF Scones

Name: Julie''s GF Scones Recipe
Prep time: 60 min
Cook time: 10 min
Total time: 70 min
Yield: 16
Ingredients: 1 cup Oats Quaker (1 cup dry oats); 1 cup Bob's Red Mill Gluten Free All Purpose GF Baking Flour (by SUN_CLAY); 1 tbsp Bob's Red Mill Coconut Flour (by BABYHUNT); 4 tsp Baking Powder; 1 tbsp Argo Cornstarch; 1 tsp Salt; 1 tbsp unsifted Powdered Sugar; 6 tbsp Butter salted; 4 oz Almond Breeze Almond Milk Unsweetened Original shelf stable; 1 large Egg fresh whole raw; 1 tsp Vanilla Extract

Minutes to Prepare: 60
Minutes to Cook: 10

Number of Servings: 16

Ingredients

1 cup Oats, Quaker (1 cup dry oats) 1 cup Bob's Red Mill Gluten Free All Purpose GF Baking Flour (by SUN_CLAY) 1 tbsp Bob's Red Mill Coconut Flour (by BABYHUNT) 4 tsp Baking Powder 1 tbsp Argo Cornstarch 1 tsp Salt 1 tbsp, unsifted Powdered Sugar 6 tbsp Butter, salted 4 oz Almond Breeze Almond Milk, Unsweetened Original, shelf stable 1 large Egg, fresh, whole, raw 1 tsp Vanilla Extract

Directions

Grind oats in food processor (or use ground oat flour). Add to large bowl with all of the dry ingredients. Whisk together. Work in softened butter with fingers. In a small bowl, beat egg with milk and vanilla. Add to dry flour / butter mixture. Roll out and cut with small round cutter, or roll into two disks and cut into triangles. Separate triangles. Let rest for one hour. Brush tops with milk or a beaten egg.

Bake at 425 for 10 - 12 minutes.

Serving Size: Makes 16 small scones

Number of Servings: 16

Recipe submitted by SparkPeople user CALLMECORDELIA.

Servings Per Recipe: 16

Nutritional Info Amount Per Serving

Calories: 94.5
Total Fat: 5.4 g
Cholesterol: 23.3 mg
Sodium: 307.7 mg
Total Carbs: 10.5 g
Dietary Fiber: 1.5 g
Protein: 1.9 g

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