Gluten-free Cardamom Orange Oat Scones

Growing up, my mom always put an orange at the bottom of each of our Christmas stockings. Which meant that an orange was often the first thing I ate on Christmas morning. Because of this, orange-flavored things always feel particularly festive to me. And these gluten-free orange cardamom oat scones perfectly capture those nostalgic vibes. 

Why You’ll Love This Recipe

• It’s a one-bowl recipe and that “bowl” is your food processor, which means these orange cardamom scones come together with minimal effort and minimal cleanup. 
• They’re gluten-free and easily made vegan without sacrificing the flavor and texture you love about breakfast scones. 
• You can prep them the day before and pop them in the oven in the morning, making them a very fuss-free cozy breakfast option.
• They also freeze beautifully, so you can make extra and stash them in the freezer for later. 

Making Gluten-Free Orange Cardamom Oat Scones

So many gluten-free baked goods require a long list of ingredients to make up for the lack of gluten, so I love the fact that this recipe requires just a few ingredients. 

To make these scones, you’ll need…

• Oat flour
• Coconut flour
• Sugar
• Orange zest
• Baking powder
• Cardamom
• Salt
• Butter or coconut oil
• Ice water

Making The Scones

First, you’ll place all the dry ingredients into the bowl of a food processor. Pulse a few times to combine. 

Next, add the cold butter to the food processor and pulse until evenly distributed. Don’t overmix it, though. Err on the undermixed versus overmixed. 

Finally, slowly drizzle in the ice water while pulsing until the dough resembled damp sand. It might look too dry but it should hold together if pinched. If it’s too dry and not holding together, add a more water a tablespoon at a time until it does. 

Pour the dough out onto parchment-lined baking sheet and shape into a disk that measures about 6 inches wide by 1 inch thick. Cut the dough into 8 even wedges and space them out so they’re all about 2 inches apart. 

Sprinkle the tops with a bit more sugar and bake at 375° Fahrenheit for 12-15 minutes. 

Preparing The Dough In Advance

If you want to prepare the dough ahead of time, follow the instructions through to the point of forming the dough into a disk. Then, wrap the dough in plastic wrap and store it in the fridge for up to a day before baking. 

To bake, remove from the fridge while you preheat the oven. Cut the dough into 8 even wedges and the place on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake as normal.

Storing The Scones

You can store these scones in an airtight container at room temperature for a couple of days or store them in the fridge for up to 5 days. You can also freeze the scones for up to 6 months. 

Other Posts You May Like…

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Foolproof Gluten-Free Pumpkin Pie Crumble Bars

Roasted Fall Veggie Breakfast Hash

Gluten-free Orange Cardamom Oat Scones

These gluten-free oat scones combine the warmth of cardamom with the brightness of orange for a cozy breakfast that can easily be prepped ahead.

Print Recipe Pin Recipe

Course Breakfast

Servings 8

Ingredients

  

• 150 grams (1 ½ cups) oat flour
• 30 grams (¼ cup) coconut flour
• 45 grams (3 tablespoons) sugar plus more for sprinkling
• Zest from 1 orange
• 1 ½ teaspoons baking powder
• 1 teaspoon cardamom
• ¼ teaspoon salt
• 3 tablespoons butter or coconut oil chilled and cut into small pieces
• ½ cup ice water

Instructions

 

• Preheat the oven to 375° Fahrenheit and line a baking sheet with parchment paper. Set aside.
• Add the oat flour, coconut flour, sugar, orange zest, baking powder, cardamom, and salt into a food processor. Pulse to combine.
• Add the butter to the food processor and pulse until its incorporated.
• Drizzle in the ice water slowly while pulsing the food processor until the dough begins to look a bit like damp sand. It should hold together when pinched. Be careful not to overmix.
• Transfer the dough onto the parchment-lined baking sheet. Working quickly, shape the dough into a disk measuring about 6 inches across and 1 inch thick.
• Cut dough into 8 even wedges and space each wedge so they’re about 2 inches apart. Sprinkle the tops with a bit of sugar.
• Bake for 12-15 minutes, until the edges are just starting to turn golden and they feel firm to the touch.
• Let scones cool for a couple of minutes on the baking sheet before transferring them to a cooling rack to cool completely.
• Store leftover scones in an airtight container at room temperature for a couple of days, in the fridge for up to a week, or in the freezer for up to 6 months.