These vanilla oat scones are melt in your mouth good. Made with oat flour and vanilla yogurt they are also gluten-free and fiber-rich.
One of my favorite baked goods to mix together is Blueberry Oat Scones. The rest of my family loves them too. Ok, almost the rest of my family. My youngest is not a blueberry fan (I think he may have overdone it on blueberries during toddlerhood), so the last few times I made them he has asked why can’t I make some plain ones?
Plain??? What about with some other fruit, such as raspberries, I asked him. Nope. He just looked at me. Plain.
Plain, Not Boring
Well, fortunately, I quickly realized that “plain” didn’t have to mean boring. I mean, vanilla is often considered a plain flavor, but in reality, a good vanilla flavor isn’t really plain at all. And what about if I added some chia seeds…would they be noticed? Would they be accepted?
Vanilla Scones for the Win
As you can probably guess, these vanilla oat scones were a hit. My then 7-year old, plain-loving little guy loved them, as did the rest of us. The chia seeds were much less noticeable than I thought they would be and didn’t change the flavor or texture at all.
Give these a try and let me know what you think! They are easy to whip up in the morning, super easy if you mix the dry ingredients the night before and leave the butter to sit out on the counter overnight.
If you make this recipe, here are some tips:
- The batter may seem loose, this is normal and can depend on the thickness of the yogurt that you use. If you want to “thicken” it up a bit add an extra 1/4 cup of oat flour or let it sit on the counter or in the fridge for 10 minutes to get the chia seeds and oats to absorb some of the liquid.
- You could use all-purpose or white whole wheat flour instead of oat flour, but if you do this cut the amount down to 1 1/4 cups.
- You could sub Greek or Skyr yogurt for the regular vanilla yogurt. The batter will be a little thicker and it will also make a scone that is a little higher in protein. If the yogurt you use is unsweetened add a little maple syrup or sugar as suggested in the recipe below (unless you want a less sweet scone).
Vanilla Oat Scones (Gluten-Free)
- 1 1/3 cups oat flour (certified gluten-free if needed)
- 3/4 cup old-fashioned oats (certified gluten-free if needed)
- 2 tablespoons chia seeds
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/3 cup sugar
- 1/4 teaspoon salt
- 6 tablespoons butter (softened to room temperature)
- 3/4 cup vanilla yogurt (or plain Greek/Skyr yogurt + 1 tablespoon maple syrup)
- 1/2 teaspoon vanilla extract (use 1 teaspoon if using plain yogurt)
- 1 tablespoon sugar
- Preheat oven to 425 degrees Fahrenheit. Line two baking sheets with parchment paper.
- In a large bowl, mix together flour through salt.
- Slice butter into chunks and use your fingers to mix it into the flour mixture.
- Measure out the yogurt and mix in the vanilla extract (and maple syrup if using plain yogurt). Add to the flour-butter mixture and use a spoon to stir until just combined.
- Place about 1 tablespoon of sugar onto a plate. Scoop out scones using spoons. Dip the top into the sugar and then place onto the prepared baking sheet.
- Bake for about 12-15 minutes, or until golden brown. Cool on a wire rack. Enjoy!
This post was first published in 2016. Photos and text updated in 2020.