Oat Flour Scones
1 cup oat flour (3 1/4 oz)
1 cup tapioca starch or cornstarch
1/2 tsp xanthan gum
1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons coconut oil, frozen
1/2 cup raisins (or dried currants), optional
1 cup tapioca starch or cornstarch
1/2 tsp xanthan gum
1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons coconut oil, frozen
1/2 cup raisins (or dried currants), optional
1/4 cup applesauce
1 large egg
Preheat oven to 400 degrees.
In a medium bowl, mix flour, potato starch, xanthan gum, sugar, baking powder, baking soda and salt. Grate coconut oil into flour mixture on the large holes of a box grater; use your fingers to work in flour mixture (mixture should resemble coarse meal), then stir in optional raisins.
Mix in egg and applesauce with a fork.
Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with some sugar. Use a sharp knife to cut into 8 triangles; place on a greased cookie sheet, about 1 inch apart. Bake until golden, about 14 minutes. Cool for 5 minutes and serve warm or at room temperature.
1 large egg
Preheat oven to 400 degrees.
In a medium bowl, mix flour, potato starch, xanthan gum, sugar, baking powder, baking soda and salt. Grate coconut oil into flour mixture on the large holes of a box grater; use your fingers to work in flour mixture (mixture should resemble coarse meal), then stir in optional raisins.
Mix in egg and applesauce with a fork.
Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with some sugar. Use a sharp knife to cut into 8 triangles; place on a greased cookie sheet, about 1 inch apart. Bake until golden, about 14 minutes. Cool for 5 minutes and serve warm or at room temperature.
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