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gluten-free maple oat scones

Gluten-Free Maple Oat Scones

These gluten-free maple oat scones are soft in the middle and lightly crisp on the edges. Made with oat flour and real maple syrup, they’re cozy, not too sweet, and perfect for breakfast, brunch, or a quiet afternoon treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 people
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 2 cups gluten-free oat flour
  • 1 cup certified gluten-free rolled oats
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 teaspoon ground cinnamon optional
  • ⅓ cup cold coconut oil or vegan butter solid
  • ½ cup pure maple syrup
  • ½ cup unsweetened oat milk or other plant milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
Optional add-ins:
  • ½ cup chopped pecans or walnuts

Method
 

  1. Preheat your oven to 400°F (205°C). Line a baking sheet with parchment paper.
  2. In a large bowl, mix oat flour, rolled oats, baking powder, baking soda, salt, and cinnamon. Stir well so everything is evenly mixed.
  3. Add the cold coconut oil or vegan butter. Use your fingers or a pastry cutter to break it into the flour until the mixture looks crumbly.
  4. In a separate bowl, mix maple syrup, oat milk, vanilla, and apple cider vinegar.
  5. Pour the wet mixture into the dry ingredients. Gently stir until a soft dough forms. Do not overmix.
  6. If using nuts, fold them in now.
  7. Place the dough on the parchment paper. Pat it into a round circle about 1 inch thick.
  8. Cut the dough into 8 wedges. Leave space between them.
  9. Place the tray in the fridge for 20 minutes. This helps the scones bake better.
  10. Bake for 18–22 minutes, until the tops look set and the edges are lightly golden.
  11. Let cool for 10 minutes before serving.

Notes

  • These scones are lightly sweet. Add a maple glaze if you want more sweetness.
  • Oat flour absorbs liquid fast. If the dough feels dry, add 1–2 tablespoons of oat milk.
  • Always use certified gluten-free oats if you need the recipe fully gluten free.
  • Scones firm up as they cool. Let them rest before judging the texture.