【Gluten Free】The best oatmeal scones/Dairy free/Low sugar

This is the best gluten free oatmeal scones!
Gluten free/Dairy free/Low sugar
How to make gluten free oatmeal scones
Gluten free scones recipe

※Although I used Gluten free Rolled Oats in this video, some people with Coeliac might have
some health issues with these pure oats (even though the package says gluten free).
If you have Coeliac, I encourage you to consult with the appropriate professional before use.

Please have a look at the ingredients and recipe below!

◇Timestamp
0:00 Opening
0:06 Wet ingredients
0:21 Dry ingredients
0:59 Add margarine into the dry ingredients
1:22 Add the wet ingredients into the dry ingredients
1:45 Shaping (Choco)
2:41 Shaping (Blueberry)
3:37 Baking
3:54 Result

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◇Ingredients ( Large scones 4 pieces or small scones 6 pieces)
120g soy milk
2 tsp apple cider vinegar
1 tsp vanilla extract

120g superfine rice flour
70g GF ground rolled oats (I used Bob’s Red Mill Gluten Free Rolled Oats)
15g tapioca starch
2 tbsp Natvia natural sweetener
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp Xanthan Gum

50g Nuttelex (margarine)

40g dark chocolate
50g frozen blueberries

1 egg for egg wash (or your choice of milk)

◇Preparation
Chop dark chocolate roughly
Cut the margarine into small pieces and keep it cool in the fridge
Preheat the oven to 200℃
Place a baking paper (or a mat) in the baking tray

◇Instructions
1. Make dairy-free buttermilk at the beginning. Pour the soy milk into a cup and add apple cider vinegar and vanilla extract. Keep it cool in the fridge.

2. Place rice flour, oats, tapioca flour, sugar, baking powder, baking soda, xanthan gum into a large bowl. Combine well.

3. Add Nuttelex (margarine) into the dry ingredients and using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs.

4. Make a well in the center. Pour the buttermilk that was made at the beginning in the center.
Cut through the mixture with a scraper until it forms a soft dough. Do not overwork.

5. Turn onto a lightly floured (rice flour) surface, then bring the dough together.
Cut in half.
A half is for chunky chocolate scones and
the other half is for blueberry scones.

6. Add chopped dark chocolate into the half dough.
Make a rectangle shape.
Cut in half. Put one on the other, then gently press down. Repeat it 2~3 times.
Place the square scones on a baking tray with a baking paper(mat).

7. Add blueberries into the other half dough.
Just work the same way I made chunky chocolate scones.
This time, cut into triangle.
Place the triangle scones on the baking tray with the baking paper(mat).

8. Brush egg wash (or your choice of milk) on them.
※Egg wash - shiny finish and give it a color
※Milk - mat finish
Bake at 200℃ in the preheated oven for about 20 minutes.
Rotate the tray halfway through baking.

9. Place on a wire rack to let them cool for about 10 minutes.
These are best when they are served warm.

※The result of baking may be changed depending on each oven at home. The temperature and the baking time in this recipe are only a guide.

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