I've been gluten-free for nearly 2 years now, and I am SUPER grateful for all of the new pre-made products that are out there now. However, sometime, I want something fresh and warm from the oven, with all ingredients I know. I know that I've been on an oat kick with these recipes. It's because a lot of one-for-one gluten-free all-purpose flours have a gritty texture. I haven't had a chance to make my own flour mix, though I know there are a lot of great ones out there. That is one of my goals for 2015, to find a flour mix that I like.
Before going gluten-free, one of my favorite things to grab before work was an orange scone and a cup of earl grey tea from Panera Bread. Earl grey tea has bergamot oil in it, which is a citrus and why it goes so well with the orange. Lately, with the cold weather, I've been craving more tea, and with the tea cravings come the scone cravings. Specifically orange scones.
This recipe took a few tries to get it right. I STRONGLY recommend using a fresh orange for zest, the orange flavor REALLY pops. My first shot, I used dry zest (the kind you buy in the bottle on the spice aisle), and it was just not orange-y at all. *womp womp*
With the added chocolate, these remind me of Christmas. My mom would get these chocolate oranges and sometimes would share a slice or two with us kids. Yum!
Chocolate Orange Scones (Gluten-Free and Dairy-Free)
· 1 cup of gluten-free old-fashioned rolled oats
· 1 cup of gluten-free oat flour (pulse old-fashioned rolled oats in a food processor or blender until you are happy with the consistency)
· 1/3 cup of sugar
· 2 ½ teaspoons of baking powder
· 1/2 teaspoon allspice
· 1/3 cup of cold coconut oil
· zest of 1 orange
· 1 large egg
· 2 tablespoons of almond milk (or non-dairy milk of your choice)
· 1/4 cup of gluten-free, dairy-free chocolate chips (I prefer Enjoy Life brand)
· 2 cups confectioners sugar
· zest of 1 orange
· 2-4 tablespoons of orange juice
1. Preheat oven to 425 degrees F. Line cookie sheet with parchment paper.
2. In a large bowl, combine oats, oat flour, sugar, baking powder, and allspice with a whisk.
3. Cut in cold coconut oil with a pastry cutter or forks until fine.
4. In a small bowl, whisk together orange zest, egg, and almond milk.
5. Gently incorporate wet ingredients into dry ingredients just until a dough forms. Mix in chocolate chips.
6. Place dough onto prepared cookie sheet. Pat down into a rectangle about 1/2 inch thick. Using a long knife, cut into 8 pieces and gently separate.
7. Bake at 425 degrees F for 15-18 minutes.
8. While scones are baking, combine zest of 1 orange and confectioner’s sugar, adding orange juice 1 tablespoon at a time until it is your desired thickness.
9. Allow scones to cool slightly, then add the glaze. Enjoy!
Click the link below to print!
P.S. I've been working on my food photography... whatcha think? :D
Mama Bear of one Baby Bear, Bean, who both love Papa Bear, and live in a crafty, gluten-free cozy den.