Gluten-Free Scones

Last Updated on January 16, 2022 by Colleen

I like to recreate my favorite café memories from my pre-celiac days with our ZEGO products, like these gluten-free scones.

I mean, after all, why shouldn’t Celiacs be able to eat delicious scones too!

Okay, so I admit that during college, I decided that I didn’t have Celiac disease (anyone else??). It was very convenient for eating at cafes during a summer trip to London and Paris. Though my body revolted, my memories of those pastries and scones are still fresh.

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gluten-free scone circles made from oat flour, seeds, and fruit

Since then, I’ve tried gluten-free scones so many times and have been SO disappointed. I knew we could do better.

Trust me, you’re going to love this ZEGO recipe. And, compared to its insulin-spiking wheat-based scones, ours is a nutritional superstar with lots of protein, fiber, and iron.

So pull out your checkered napkins, put on some Nina Simone, and enjoy!

How This Gluten-Free Scone Recipe is Better

Scones are usually a high-glycemic, low-protein treat. But our gluten-free scones have extra:

protein
fiber
iron

from our Double Protein Oats and the seeds in our Muesli and Mix-Ins.

And, if you want to remove the sugar, just add in 8 chopped dates. The dough will be a bit less light, but still wonderful. And, when you bite into one of those soft bits of dates, you’ll be delighted.

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nut-free scone batter with ZEGO Mix-Ins — Delicious, nutritional superstar scones in the making!

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Gluten-Free Scones

INGREDIENTS

160 g (about 1 1/4 c) ZEGO Apple Cranberry or ZEGO Cinnamon Twist Muesli
100 g (about 3/4 c) ZEGO Double Protein Oats, ground into flour
60 g (about 2/3 c) ZEGO Apple Cinnamon or ZEGO Cranberry Mix-Ins
50 g (1/2 c) sugar
3 tsp cinnamon, optional (recommended to use if you’re using the Cinnamon Twist Muesli)
zest from 1 lemon, optional (recommended if you’re using the Apple Cranberry Muesli)
1/4 t xanthan gum, optional
1 tbs baking powder
1/2 tsp salt
1 c oat milk, dairy free milk, cream, or water
1/2 c dairy free or regular yogurt (coconut yogurt is not recommended)
Sugar, optional for sprinkling on top (turbinado or white)

DIRECTIONS

Heat oven to 400 degrees Fahrenheit and fit shelf in upper third of the oven.
Combine the dry ingredients in a mixer fitted with the paddle attachment for 1 minute until well blended.
Add the wet ingredients and mix on low for 2 minutes until the dough is thick and well combined.
If the dough appears to be too thin, wait 10 minutes to let the oat flour absorb the liquid. If it still looks too thin, add more oat flour 1-2 tbs at a time. The dough needs to be firm enough that you can roll it into a log using parchment paper.
Place the dough on a large sheet of parchment paper.
With the help of the parchment paper, mold the dough into a cylinder 2-3″ thick depending on the size you want (2″ is small).
Refrigerate for 2-3 hours.
Remove the parchment from the chilled dough and cut into 1-2″ rounds. Note, if the parchment sticks too much to remove, no worries! Just slice the round and bake with the parchment on. You can peel it off before you eat.
Place on a greased or parchment lined sheet.
Sprinkle with sugar, if desired.
Bake 20-35 minutes, depending on how thick your rounds are.
Remove from the oven and eat warm or let cool. To reheat, sprinkle lightly with water and heat in a toaster oven on the bagel setting.