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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.  
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup gluten-free flour
  • 1 cup oatmeal gluten-free
  • 1 tsp baking powder
  • 1 tsp Xanthan gum
  • 3 Tbsp soft brown sugar
  • Pinch of salt
  • 75 g unsalted dairy-free margarine or spread cubed
  • 100 g oat yoghurt/cream
  • ½ cup raisins or sultanas
  • zest of ½ lemon optional

Method
 

  1. Put the flour and oatmeal into a bowl and add the salt, baking powder, Xantham gum and sugar.
  2. Rub the margarine or spread into the flour mixture until it resembles breadcrumbs.
  3. Add the yogurt and mix gently with a spatula until it forms a soft dough. Add more flour or yoghurt if needed.
  4. Mix in the raisins and lemon zest, then make a ball shape. Rest it in the fridge (wrapped in clingfilm) for about an hour.
  5. Preheat the oven to 180°C.
  6. 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.
  7. Place the scones on a baking tray lined with baking paper.
  8. Bake for about 20 minutes until golden.
  9. Move the scones to a wire-rack, then serve warm or at room temperature.