Honey Oatmeal Golden Raisin Scones
Delicious gluten-free and paleo-friendly oatmeal scones.
Servings: 8 scones
Ingredients
- 1 1/4 cup gluten-free all-purpose flour (1-for-1 GF flour)
- 1 cup gluten-free oats
- 3 tbsp coconut sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 6 tbsp cold butter, ghee, or coconut oil (if using butter, cube it. If using coconut oil or ghee, add 1 tbsp at a time)
- 1 large egg, at room temperature
- 2/3 cup full-fat coconut milk (this comes in a can and must be stirred first)
- 1 tbsp honey
- 1/2 tsp vanilla extract
- 1/3 cup golden raisins
Instructions
- In a large bowl, combine the gluten-free flour, oats, coconut sugar, baking powder, salt, cinnamon, and nutmeg in a bowl. Stir to combine.
- With clean hands, work the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
- In a separate bowl, fold the coconut milk, egg, vanilla extract, and honey together. Add these wet ingredients to the dry ingredients, incorporating them gently just until combined. Fold the golden raisins into the batter.
- Transfer the dough onto a sheet of plastic wrap. Pat down with your hands until a disk forms. Wrap the dough tightly and refrigerate for 1-2 hours.
- Preheat the oven to 500º F while you cut the scones. Line a baking sheet with parchment paper or a silpat.
- Remove the dough from the fridge, and pat it into a uniform 8-inch round disk. Run a little butter or oil along the blade of a large knife. Slice the dough into quarters, and then halve each quarter. Slide the knife under each scone to transfer it gently to the prepared baking sheet. If you're having trouble managing the dough, add a little GF flour to your hands and be sure to oil the knife.
- Reduce oven temperature to 425º F. Place the sheet on a rack in the center of the oven.
- Bake for 6 minutes, and then rotate the sheet. Bake for another 6 minutes. Scones should be very golden-brown and fragrant. Let rest for at least 10 minutes before eating. Enjoy!