Gluten-Free Maple Oat Scones with Browned Butter Icing

Hi Bakers,

If I can have icing for breakfast I'm in! These yummy Maple Oat Scones will be a hit whenever you make them and are a quick and easy bake. Lots of syrup in the dough means they really taste like maple without any artificial flavors. The browned butter icing makes them even more irresistible... just try not to eat it all before the scones are done cooking! No rolling out is needed for this bake, the soft dough is made for scooping. I hope these make it to your breakfast table soon -Carolyn

Maple Oat Scones with Browned Butter Icing

Adapted from the recipe Maple Pecan Scones by Krolls Korner and the  NYT Maple Scones recipe

Dry Ingredients

1 1/2 cups Cup4Cup gluten-free flour

1/2 cup gluten-free oat flour*

2 tablespoons of brown sugar

2 teaspoons baking powder

1 teaspoon sweet rice flour

1/2 teaspoon salt

5 tablespoons cold butter, in chunks

Wet Ingredients

1 large egg

1/2 cup milk

1/3 cup maple syrup

1/2 teaspoon vanilla extract

2 tablespoons old-fashioned oats

Icing

1 1/2 cups powdered sugar

2 tablespoons browned butter**

2-3 tablespoons milk

Topping

egg wash or cream

Oats

sparkle sugar

Preheat oven to 400F and place the rack in the middle of the oven. Use a heavy tray for this recipe to make sure the bottoms don’t brown too much.

In a large bowl, whisk together flour, oat flour, sugar, baking powder, rice flour, and salt. Cut in butter with a pastry blender or a fork until the mixture resembles crumbs with some larger bits. 

In a small bowl, mix together egg, milk, maple syrup, and extract. 

Pour wet ingredients into dry and mix until almost combined. Add oats and stir in. Let sit for 5 minutes for the dough to thicken. Scoop into 2 1/2 tablespoon-sized balls onto a lined baking sheet. Flatten the tops and brush with cream. Sprinkle with oats and sugar. 

Bake for 10-13 minutes or until done in the middle when tested with a knife. Cool slightly and prepare the icing. 

 Mix all the icing ingredients together until smooth. I start with less milk and then add it in until I achieve a drizzle consistency. You can make it as thick or thin as you like but, gluten-free baked goods can get soggy so be careful with the amount of liquid in the icing or ice right before serving. Drizzle scones with icing and more oats. Enjoy!

*I make my own flour by using a spice grinder

** Brown butter by heating it up on the stove and stirring while watching it cook. Butter is done when it smells like caramel and the milk solids turn golden brown. Watch this carefully since it can burn quickly!