Gluten-Free Oatmeal Raisin Scones
The oats add a nice texture to these hearty scones.
Serves: 16Hands-on: 20 minutesTotal: 35 minutesDifficulty: Easy
- 1 cup gluten-free all-purpose flour
- ½ cup gluten-free old-fashioned rolled oats
- 1 tsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. salt
- ½ tsp. xanthan gum
- ¼ cup chilled butter
- ½ cup raisins
- ½ cup buttermilk
- 1 cup powdered sugar
- ½ tsp. vanilla
- 2 Tbsp. milk
- Preheat oven to 425°F and place a rack in the top third of the oven.
- In a medium mixing bowl, whisk together the flour, oats, baking powder, baking soda, salt, and xanthan gum.
- Using a pastry blender or two knives, cut the butter into the flour mixture until it resembles crumbs. Stir in the raisins. Add the buttermilk and mix into a soft dough. Split the dough in half.
- Turn half the dough onto a floured mat and knead until smooth. Gently roll the dough into a circle that is about ¾" thick. Cut into 8 triangles and place them 1" apart on an ungreased baking sheet. Repeat with the second half. Bake until golden brown, 12–15 minutes. Cool on wire racks.
- In a small bowl, mix sugar, vanilla, and 1 tablespoon milk. Add more milk, a few drops at a time, until a thin icing forms. Drizzle cooled scones with icing.