Gluten-free oat scones with raisins
Scones don’t have any eggs and can be made with margarine, so it’s very easy for them to be vegan. On the other hand, gluten-free scones are a bit more difficult to make as they tend to be very crumbly and get hard very quickly. My solution is to use oatmeal and plant-based yoghurt, both of which help to create the right texture. These gluten-free oat scones with raisins are moist and yummy – you can add more sugar or spices (like cinnamon), orange zest and so on.
Ingredients
Method
- Put the flour and oatmeal into a bowl and add the salt, baking powder, Xantham gum and sugar.
- Rub the margarine or spread into the flour mixture until it resembles breadcrumbs.
- Add the yogurt and mix gently with a spatula until it forms a soft dough. Add more flour or yoghurt if needed.
- Mix in the raisins and lemon zest, then make a ball shape. Rest it in the fridge (wrapped in clingfilm) for about an hour.
- Preheat the oven to 180°C.
- Roll the dough out between two sheets of parchment paper to 3cm thickness, then stamp out round shapes, using a round cutter or a small cup.
- Place the scones on a baking tray lined with baking paper.
- Bake for about 20 minutes until golden.
- Move the scones to a wire-rack, then serve warm or at room temperature.