We usually don’t recommend oats or oatmeal for carb back-loading, but this particular concoction has been jacked up with white rice flour and dextrose to handily increase the glycemic response by quite a lot. Definitely a nutritious part of a healthy, balanced Carb Nite, too!
This scone is very sweet (dextrose sees to that) and gluten-free. The blend of flours used, in order to keep the total carb content as high as possible, does not include much protein, thus it is recommended to let these scones cool completely and then be refrigerated for some time. The chilling process will help the starches collapse and allow some water to be released.
So I highly recommend to make these scones a day ahead. Put them in the fridge for 12 to 24 hours, and you’ll be rewarded with a treat that holds together and actually tastes better cold.
Sweet Oat Scones (gluten-free)
Print recipe
| Portions | 8 |
| Prep time | 15 minutes |
| Cook time | 25 minutes |
| Total time | 40 minutes |
| Allergy | Egg, Milk |
| Dietary | Gluten Free |
| Meal type | Dessert, Snack |
| Misc | Freezable, Pre-preparable, Serve Cold |
| By author | Naomi Most |
Ingredients
- 2.5 cups whole rolled oats
- 1 cup raisins (optional)
dry
- .5 cup sweet rice flour
- .5 cup oat flour
- .25 cup tapioca flour
- 1 heaped tablespoon cinnamon
- 1 teaspoon baking powder
wet
- 2 eggs
- .5 cup butter
- 1 cup dextrose
- 1 teaspoon vanilla extract
Note
You will need to grind some of the rolled oats to make them a bit finer, which improves the texture of the scones, so make sure you have a very dry blender or a spice grinder on hand for this part.
Unless you are using sucrose or corn syrup, our scones will not brown very much due to the use of dextrose.
Directions
| Step 1 | |
| Preheat the oven to 350 degrees F. | |
| Step 2 | |
| Sift together all dry ingredients in a medium bowl. In a separate large bowl, cream together butter, eggs, and sugar (dextrose). You may add a tablespoon or two of honey or brown sugar for taste, if you like. | |
| Step 3 | |
| Using a spice grinder or blender, grind HALF of the raw oats very coarsely (pulse a few times). Pour these finer-milled oats back into the rest of the raw oats. Stir to mix the smaller grained oats with the larger grained oats, and set aside. | |
| Step 4 | |
| Add sifted flours by cupfuls to the wet bowl, stirring as you go. | |
| Step 5 | |
| Add the half-ground oats to the batter, cup by cup, stirring until well blended. Repeat with the raisins (if desired). | |
| Step 6 | |
 Line a scone pan with parchment paper, OR use a silicone baking pan (such as the "individual cake slice pan" shown here). Fill each pan section such that batter comes to 3/4 of the full height of the pan. | |
| Step 7 | |
| Bake at 350 degrees F for about 20 to 25 minutes, or until tops of scones are firm and have a very light browning on top. | |
| Step 8 | |
 Remove from the oven when ready, and -- IMPORANT -- set out to cool for at least half an hour. | |
| Step 9 | |
| When cooled a bit, place in the refrigerator for at least 12 hours. Yes, you will be waiting 12 or 24 hours to eat these, but trust me, it's worth it! When you take these out of the fridge, eat them fully cooled (don't try to heat them up in the microwave, they will fall apart!), served with very soft, salted butter. Yum! | |
