Gluten-Free Oat Scones, Which Your Children Will Eat For a Change

I am writing this down now before I forget.  Because you know that tomorrow morning I will be running around and yelling about how I lose everything, and can find absolutely nothing, and how it is terribly inconvenient when all you want to do is make breakfast in the morning and be done with it, for crying out loud.

And so, here it is -- gluten-free oat scones/biscuits.  The five year old loved them (because her mama made something not involving a chia seed, for a change), and the two year old even ate his -- and only screamed mildly, then nearly fell out his high chair a mere three times.  Not a bad breakfast, really.

1 cup brown rice flour
1 cup tapioca flour
3/4 cup oat flour
1/4 cup sugar, plus more for sprinkling
1 1/2 teaspoons xanthan gum
1 tablespoon, plus 1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups heavy cream

Preheat oven to 350F, and line a baking sheet with parchment.

In a mixing bowl, combine all dry ingredients and mix to blend.  Then pour in the heavy cream.  (I only had 1 1/2 cups, so I added 1/2 cup plain kefir yogurt drink, or whatever it is called.)  Mix to combine.

Flour a work surface with rice flour, turn the dough out, and form into a rectangely-thing of sorts, about 1"- 1 1/2" high.  Either cut out biscuit shapes, or use a scone cutter, and place on the baking sheet, roughly 2" apart.  Sprinkle the tops with a little sugar, if you wish -- which I did wish.

Bake for 25-30 minutes and then let cool for 10 or 15 minutes.  

Macrina scoops a bit of the biscuit out of the top once baked and fills them with blackberry jam.  However, I much prefer splitting them down the middle and slathering with butter and jam.

(Recipe based on: More from Macrina by Leslie Mackie, Sasquatch Books, 2012.)