Light and perfectly sweet, these Brown Sugar Scones are the perfect breakfast with a great cup of coffee. These scones are also gluten and dairy free, but I promise that no one will notice.
I love making scones for breakfast. They are so simple and fast to make that there really is no good excuse NOT to make them. I’ve made sweet scones and savory scones and there really is just nothing better for a quick breakfast. We love to make big weekend breakfasts, but Sunday mornings are always a bit hectic so I tend to whip up scones quite a bit on those crazy mornings.
Besides the great cup of coffee, a nice slice of bacon or two accompanied our scones over the weekend. Just cook the bacon while the scones cook and the house will smell just divine! My family started gobbling up breakfast so fast this morning that I was only able to snap a couple quick iPhone pictures. There was not a single crumb left and the kids had not clue that they were gluten free.
Brown Sugar Scones
- 1 cup oat flour
- 1 cup brown rice flour
- 1/3 cup brown sugar
- 1 tbls baking powder
- 2 tsps guar gum (or 1 tsp xanthan gum)
- 1/4 tsp salt
- 1/2 cup (1 stick) butter, cut into cubes (I used Earth Balance baking sticks)
- 3/4 cup unsweetened almond milk
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- Splash of almond milk
- Preheat oven to 450F.
- In a large bowl, combine flours, sugar, baking powder, guar gum, and salt. Lightly whisk to combine. Using a pastry blender, cut in butter until it's crumbly and the size of peas. Add in half the milk to the mixture and work to combine, adding a little more milk as needed until dough is moistened and will stick together when lightly pressed.
- Turn out onto a lightly greased cookie sheet and gently press into a 10 inch circle (about the size of a dinner plate). Cut dough into 8 pieces and separate on the baking sheet so they don't bake into each other. Brush tops with a little extra milk.
- Bake for 15-20 minutes or until cooked and lightly golden brown. Cool before frosting.
- For the icing: Combine powdered sugar and extract in a small bowl. Mix well. Add milk by the teaspoon full until the icing is just barely thin enough to drizzle on scones.
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