Gluten Free Cheesy Oatmeal Scones

A Slice of Heaven With a Savory Thrill

The development of my gluten free scone recipe continues, with the latest of my experiments becoming a resounding success. I'm not sure if it's the refinement of the ratios of flour, or the addition of a couple of secret ingredients.

Don't worry, I'm going to share all of the information here, so you can duplicate it in your own kitchen. I've been a big fan of all the gluten free options from Bobs Red Mill, and the nice thing is that they are all reasonably priced, and remarkably stable, meaning that they are always the same.

In the page about gluten free scones, I outline why I decided on this brand of flour, so I won't go into it here. As always, things are often in flux when cooking in my kitchen; I never seem to do the same thing twice. Same goes for the type of flour I use.

I've discovered a couple of different ones, such as oat flour, also from Bobs Red Mill, and one that is buckwheat flour from a different manufacturer. I was surprised at how fine that one is milled, more like rice flour without the hard bits, which are not something I like in my baking.

I use the old time method of mixing all the dry ingredients, including baking powder, all the flours, cut in the fat, in this case butter, goat cream cheese and Cheez Whiz - yes, you heard me! I don't usually use processed foods, but this is one case that needs the extra cheesy flavour, without actually being dairy, because guess what? I'm also sensitive to that. I can eat goat dairy but not much cow.

When all the dry ingredients are cut with the fat, then add the grated cheese, again, in this recipe, goat cheese. Half mozzerella and half aged cheddar gives the right proportion.

This is also the time to add the oats. I used just a small amount to see if I like it, and the answer is yes! So next time, I'll add more. This is up to your palate; if you prefer a little more crunch, up the ratio. It's a balancing act between a scone that holds together, and one that is too crumbly.

The secret ingredient of psyllium fiber is what makes it less likely to fall apart.

Mix in oat milk or other liquid as you prefer.

Then, you drop lumps of the dough onto a parchment covered cookie sheet, and put it into a preheated oven set at 375 degrees F. Cook for twenty two minutes, check that they seem all set, and browned lightly on top, take them out and eat right away - or not.

They freeze exceptionally well, in a ziploc bag. Take one out and zap it for a minute in the microwave, top with a slice of ham or yet more cheese spread, chutney or even salmon or tuna spread. Yummy.

I've also added psyllium fibre in powder form, which makes a similar effect to adding eggs, where a gel forms with the addition of liquid.

Whatever additions you make to the base recipe, keep notes of what changes you've made, and if they improve it, or make it inedible.

Here are the base amounts to start with;

One part Bob's Red Mill 1-2-1 flour

One part Bob's Red Mill all purpose flour

One part Bob's Red Mill rice flour or buckwheat flour

One quarter cup of rolled oats, to start.

2 teaspoons baking powder

Other dry ingredients like psyllium fiber powder. Start with just a tablespoon, go up to a couple of tablespoons.

Stir with a knife, then cut in one third to one half cup of butter with a pastry cutter or two knives held together.

For this recipe I also added one eighth of a cup cream cheese, and three tablespoons Cheez Whiz (you can use whichever kind of creamed cheese you prefer.

When it looks like bread crumbs,  add one and a half cups of grated cheese - to your liking. I used half and half mozzerella and aged cheddar. 

Add one half to one cup of oat milk, in increments, stir until all dry ingredients are mixed in, but don't over mix. Like muffins, there should be some slightly drier areas in there, not a homogenous mass.

Dollop on a cookie sheet covered with parchment paper. Flatten slightly if you want to use these like sandwiches.

This dough could also be put into a parchment lined loaf pan, depending on the size, cook for longer than the individual scones.

Cook for 22 minutes in a preheated 375 degree oven. If needed a few minutes longer. Use your judgment - they should be slightly browned, and springy to the touch. Let them cool before serving - if you can!

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