These drop scones may just be my favorite ones ever! A touch of savory with a little sweetness. They are so good!
1 3/4 cups* (259 grams) Bob’s Red Mill 1 to 1 gluten-free flour
1/2 cup* (58 grams) Bob’s Red Mill gluten-free oat flour
1/2 cup (89 grams) brown sugar, lightly packed
1 tablespoon baking powder
1/4 teaspoon pink salt
3/4 cup soy or almond milk
1/4 cup canola or safflower oil
1 tablespoon minced fresh rosemary
1/2 cup lingonberry jam (or raspberry, apricot or marmalade)
Granulated sugar, for sprinkling
Preheat the oven to 400°F. Line a baking sheet with parchment paper and lightly grease with pan spray.
Scones: In large bowl combine the flour, oat flour, brown sugar, baking powder, and salt, mixing well. Add the oil, milk, and rosemary, mixing with a fork until the dough comes together.
Scoop the scone batter onto the prepared baking sheet. It should make about 11 scones. Using your thumb, make a fairly deep indentation on the top of each scone. Place a spoonful of jam in the indentation. Sprinkle the edges lightly with sugar. Repeat with remaining scones.
Bake the scones in the preheated oven for about 15-20 minutes, or until the tops are nicely golden brown. Let cool before eating.
*I prefer to weigh my flours for a more accurate outcome. If using dry measuring cups (not liquid), spoon your flours into the cups and level the top with a knife (being careful not to pack down the flours).
Gluten-Free + Vegan