Oat Flour Scones with Blueberries and Optional Glaze Recipe
These Oat Flour Scones are a wholesome, tender, and lightly sweetened treat perfect for breakfast or a snack. Made with nutritious oat flour, ricotta cheese, and a hint of vanilla, they offer a moist texture and delightful flavor, with optional mix-ins like blueberries or chocolate chips. Finished with a simple, optional glaze, they bake up golden and delicious, bringing a healthier twist to traditional scones.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Total Time: 32 minutes
- Yield: 8 scones 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 2 and ¼ cups oat flour*
- ⅓ cup coconut sugar* or any granulated sweetener
- ¼ cup cornstarch
- 2 and ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ⅔ cup ricotta cheese (whole or part skim)
- 3 and ½ tablespoons olive oil*
- 1 large egg
- ½ tablespoon vanilla extract
Add-ins
- 1 cup add-ins such as berries, chocolate chips, nuts, or fruit (e.g., blueberries)
Optional Glaze
- ½ cup powdered sugar
- 2 teaspoons milk of choice
- ⅛ teaspoon vanilla extract
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 400ºF (204ºC) and line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together oat flour, coconut sugar, cornstarch, baking powder, baking soda, and salt until evenly combined.
- Add Ricotta Cheese: Add the ricotta cheese to the dry ingredients and gently mix with a spatula or spoon, pressing against any large lumps to break them up. The dough should look mostly uniform but can have small ricotta bits throughout.
- Whisk Wet Ingredients: In a small bowl, whisk together the egg, olive oil, and vanilla extract until smooth and combined.
- Combine Wet and Dry Mixtures: Pour the wet mixture into the dry mixture. Stir gently with a spatula, scraping the bottom of the bowl to incorporate all ingredients. The dough will seem dry initially; keep mixing until combined.
- Fold in Add-ins: Gently fold in your chosen add-ins, such as blueberries or chocolate chips, distributing them evenly throughout the dough.
- Form Dough and Adjust Consistency: Using your hands, form the dough into a ball. If it’s too dry, add an extra tablespoon of olive oil; if too wet, add a bit more oat flour until it holds together well.
- Shape and Cut Scones: Turn the dough onto a lightly floured surface. Shape it into an 8-inch diameter circle. Using a sharp knife or bench scraper, cut the circle into 8 equal wedges.
- Arrange and Prepare for Baking: Place the scones on the prepared baking sheet spaced a couple of inches apart. Brush the tops with your milk of choice and optionally sprinkle with turbinado sugar for extra crunch and sweetness.
- Bake: Bake the scones in the preheated oven for 15-17 minutes, or until they turn lightly golden around the edges.
- Cool and Glaze: Allow the scones to cool fully on a wire rack before applying the optional glaze. To make the glaze, whisk powdered sugar, milk, and vanilla extract until smooth and drizzle over the cooled scones. Adjust milk or powdered sugar amounts to get desired glaze thickness.
Notes
- Oat Flour: Use either store-bought or homemade oat flour by blending old-fashioned oats until finely ground. Proper measuring and storage tips can be found in the Ultimate Guide to Baking with Oat Flour.
- Coconut Sugar: Can be substituted with brown sugar, cane sugar, or any granulated sugar-free sweetener.
- Olive Oil: You may replace olive oil with avocado oil, canola oil, or vegetable oil as preferred.
- Storage: Store scones covered at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness.
- Nutrition calculations do not include the optional glaze.
Keywords: Oat Flour Scones, Healthy Scones, Ricotta Scones, Gluten Free Scones, Breakfast Scones, Blueberry Scones, Easy Baking Recipe
