Gluten free & dairy free blueberry oat scones

Name: Gluten free & dairy free blueberry oat scones
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 C King Arthur 1:1 GF flour; 1 1/4C rolled oats; 1/2 C sugar; 2 TB baking powder; 1/2 tsp salt; 1 TB cinnamon; 1 TB flax seeds - finely ground and soaked in 2 1/2 tsp of water; 1/2 C Smarter Balance butter substitute; 1 C oat milk (buttermilk style - add 1 TB white vinegar & let rest); 1C frozen blueberries

1 step

Prep:15minCook:20min

Updated at: Thu, 17 Aug 2023 08:49:49 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories379.6 kcal (19%)

Total Fat16.1 g (23%)

Carbs53.6 g (21%)

Sugars15 g (17%)

Protein6.1 g (12%)

Sodium528.3 mg (26%)

Fiber4 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

2 Cflour

1:1 GF

1.25 Crolled oats

½ csugar

2 TBbaking powder

½ tspsalt

1 TBcinnamon

1 TBflax seeds

finely ground and soaked in 2 1/2 tsp of water

0.5 Cbutter substitute

1 Coat milk

buttermilk style, add 1 TB white vinegar & let rest

1 Cfrozen blueberries

Instructions

Step 1

Combine dry ingredients. Cut in butter. Add flax seed mix & milk. Combine just until it comes together. Add blueberries. Pat into thick round on well-floured surface. Cut into 8 wedges. Put on parchment lined cookie sheet & freeze 10-20 minutes while oven heats to 375. Before baking, brush w/oat milk & sprinkle w/turbinado sugar. Bake for 20-25 minutes, turning halfway