Gluten Free Blueberry Oat Scones

Gluten Free Blueberry Oat Scones

Prep time: 10 minutes

Cooking time: 12 minutes

Yield: 14 scones



½ cup milk (+ 1 tsp if needed)

1 ¼ cups steel cut oats, gluten free

1 cup quinoa flour

½ cup chickpea flour

½ tsp xanthan gum

¼ cup xylitol (or coconut sugar)

1 Tbsp baking powder

½ tsp sea salt

2/3 cup melted butter

1 egg, beaten

1 cup fresh or frozen blueberries


1 egg, beaten

1 Tbsp xylitol



  • Heat oven to 450 degrees
  • Place the steel cut oats in a bowl and pour ½ cup milk over them; set aside to soak while you prepare the other ingredients.
  • Combine flours, xanthan gum, xylitol (or coconut sugar), baking powder and salt in a large bowl.
  • In a small bowl stir melted butter and beaten egg together.
  • Stir all wet ingredients, including the soaked steel cut oats, into the dry ingredients mixing with a fork just until mixture holds together.  Add additional 1 tsp of milk if needed.  Add blueberries.
  • Use a floured rolling pin to lightly roll the dough on a floured surface. Roll to ½” thickness. Cut with a floured circular 2” cookie cutter, re-rolling dough as needed.
  • Line a baking sheet with parchment paper. Arrange scones on the parchment paper about 2” apart. Brush with beaten egg and sprinkle with xylitol.
  • Bake for 12 minutes or until lightly browned.  Remove from baking sheet onto wire rack to cool.