Food for thought

March 15, 2007 | Print

Oat Scones–Wheat, Dairy, Egg and Sugar Free

Delicious hot from the oven. The recipe is simple and relatively quick. Toddlers on up can help with stirring (and tasting) the raisins, spreading the oats and rolling the dough. Plus, no eggs so kids can lick the spoon!

1/3 cup Olive Oil
1/3 cup Honey (can be replaced with Agave Nectar)
2 teaspoons fresh Lemon Juice
3/4 cup Oat Flour
3/4 cup Brown Rice Flour
1/2 teaspoon Salt
3/4 teaspoon Baking Soda
1/3 cup Thompson Seedless Raisins
1 cup Rolled Oats

Preheat oven to 325 degrees F.

In a small saucepan combine olive oil, honey, and lemon juice. Stir over low heat just until the honey melts. Remove from heat.

In a small bowl, combine the oat flour, brown rice flour, salt and baking soda. Set aside ½ cup of the mixture. Stir the raisins into the remaining flour.

Stir the flour mixture (with raisins) into the olive oil mixture. Beat for 10 to 20 strokes. Add the reserved flour, half at a time, stirring just until combined. Mixture should form a ball. (If too sticky to form a ball, sprinkle in a bit more oat flour–we usually need it).

Scatter a handful of rolled oats onto counter top or an 18″ piece of wax paper. Cut the ball of dough in half. Put one ball of dough on top of the rolled oats and roll to coat.

On a baking sheet, scatter a handful or two of rolled oats into two 8″-diameter circles. Place the ball of dough in the center of one circle of oats. Using a rubber spatula, flatten into a 6″ diameter circle, or until about ½” thick. Repeat with the remaining ball of dough.

Using a pizza cutting wheel or a thin sharp knife, cut each circle of dough into 8 wedges, but don’t separate wedges.

Bake for 18 minutes, or until slightly puffy, with tiny cracks, and golden brown at the edges. Re-cut into the 8 wedges. Separate the wedges slightly and allow to cool on the baking sheet for 15 to 30 minutes before serving.

Makes 16

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