Gluten Free Cinnamon Bun Scones

Name: Gluten Free Cinnamon Bun Scones
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 12 scones, 12 serving(s)
Ingredients: 2 cups gluten-free flour; 1 cup oatmeal, uncooked; 2 tablespoons ground flax seeds; 1/4 cup sugar; 1 tablespoon baking powder; 1/4 teaspoon salt; 8 tablespoons butter, chilled and cut into pieces; 3/4 cup buttermilk; 1 egg, lightly beaten; 1 teaspoon vanilla; 1/2 cup pecans, chopped and toasted; 2 teaspoons ground cinnamon; 2 tablespoons sugar; 3/4 cup powdered sugar; 3 -4 teaspoons orange juice

Submitted by LARavenscroft

"I love cinnamon rolls, but due to allergies to wheat and yeast, I don't bake them. This is a recipe I found on the Quaker Oats site Quaker Oats that I have converted to gluten free. Be sure to use gluten free oats. These taste like cinnamon rolls without all the work."

Download

photo by choklat4mi

Ready In:: 27mins
Ingredients:: 15
Yields:: 12 scones
Serves:: 12

ingredients

Scones
2 cups gluten-free flour
1 cup oatmeal, uncooked
2 tablespoons ground flax seeds
¹⁄₄ cup sugar
1 tablespoon baking powder
¹⁄₄ teaspoon salt
8 tablespoons butter, chilled and cut into pieces
³⁄₄ cup buttermilk
1 egg, lightly beaten
1 teaspoon vanilla
¹⁄₂ cup pecans, chopped and toasted
2 teaspoons ground cinnamon
2 tablespoons sugar
Glaze
³⁄₄ cup powdered sugar
3 -4 teaspoons orange juice

directions

Heat oven to 425°F Spray cookie sheet with cooking spray.
In large bowl, combine flour, oats, ground flax seed, 1/4 cup granulated sugar, baking powder and salt; mix well.
Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
In small bowl, combine buttermilk, egg and vanilla; blend well.
Add to dry ingredients all at once; stir with fork or rubber spatula until dry ingredients are moistened.
In small bowl, combine remaining 2 tablespoons granulated sugar with the pecans and cinnamon; mix well.
Sprinkle evenly over dough in bowl; gently stir batter to swirl in cinnamon mixture (Do not blend completely.)
Drop dough by 1/4 cupfuls 2 inches apart on cookie sheet.
Bake 11 to 13 minutes or until golden brown.
Remove to wire rack; cool 5 minutes.
In small bowl, combine powdered sugar and enough orange juice for desired consistency; mix until smooth.
Drizzle over top of warm scones. Serve warm.