Sometimes running out of key ingredients results in happy accidents. Behold these delicious gluten free nutty oatmeal butterscotch scones! Here’s the recipe:
Preheat oven to 405 degrees F.
2-1/4 cups Bob’s Red Mill GF Flour
3/4 cup almond meal
3/4 cup coconut flour
3/4 cup steal cut oats
3/4 cup chopped, toasted pecans
3/4 cup butterscotch chips
2 Tbsp. + 1-1/2 tsp. baking powder
Add 1 cup cream and 1/2 cup almond milk. Stir until mixture is just moistened. Knead dough gently a few times if necessary to disperse liquid evenly. Divide dough into 3 equal parts and place on an almond-meal-covered surface. With almond-meal-covered hands, form dough into three equal circles about 7″ round and 2″ thick. Use finger tips to spread a light film of cream over the dough circles. Sprinkle the top of the dough with raw sugar and anything else you think would be yummy (maybe cinnamon?). I used a chocolate/coffee/sugar grinder I got at Trader Joe’s for today’s finishing touch. Cut dough circles into 8-10 even wedges with a serrated knife. Place wedges on cookie sheets about 1-1/2″ apart and bake until sugar is crystalizing on top, bottom edges of scones are turning golden, and dough is appearing less shiny, more matte. Use baking paper to line cookie sheets or use a spatula to remove scones from cookie sheets immediately since butterscotch can be sticky. Enjoy! Yield: 24-36 scones (depending on how small you cut the wedges).
Helpful hint: Everything but the liquid can be mixed together the night before to make prep in the morning easy and quick. Also, feel free to try different mix-ins (chocolate chips, dried fruit, almonds?). This is a versatile dough.