i saw a study recently that determined caffeine cravings are linked to specific hereditary genes. 
i am living proof. my parents have always loved to drink coffee. my husband would happily inject the stuff directly into his veins if possible. so, unfortunately my son has no chance. in our house, we have a morning pot. then one in the afternoon. then sometimes another after the boy heads to bed. i have multiple times stated, “if it’s not covered in coffee stains then it doesn’t belong to us.” don’t judge.
to make the story even more pathetic, we’re picky coffee drinkers. firstly, i like strong “jet fuel” coffee. secondly, working together with the firstly, i love me some starbucks. i’m just not sure what addictive ingredient they roast into that stuff but it’s worked on us. 
i do remember fondly the days of browsing the pastry case while waiting for my tall coffee of the day. my all-time favorite was their maple oat nut scone. scones, in general, are always a pleaser for me. but these… oh, these… maple sweetness, oaty texture, filled with sugared pecans and topped with a perfect double glaze of maple and sugar. i have missed them. can you tell?

it’s gluten-free ratio rally time again and when scones were named the subject, i knew my mission.

scones have been an exciting project. unlike last month’s quickbread ratio, this month’s ratio has left room for much experimentation and artistic liberty. on top of that, it seems scones themselves come in multiple varieties depending upon who is making them and on what side of the pond they’re being baked. they can be made with cream or egg or butter. they can be cut into triangles or rounds or squares. or dropped like biscuits.

typically, i like my scones in triangle form (and so does whoever makes the starbucks scones). and all the scones i’ve developed previously have included cream, butter, AND egg. why not, right?! so then, all that was needed was the appropriate ratio…

3 parts flour: 1 part liquid: 1/2 part egg: 1 part fat

what in the world does that mean, you ask?

my scone recipe uses 12 ounces (340 grams) of flours, 4 ounces of liquids (cream & maple syrup), 2 ounces egg (1 large egg), and 4 ounces butter. (clearly a kitchen scale is mandatory in the world of ratios. plus, it’s heavenly not having to clean a thousand measuring cups.)

at this point i’m considering that the flax slurry and extra egg yolk is taking the position xantham gum usually holds in gluten-free baked things. so i’m not counting it into the ratio. (just in case you were wondering.)

Maple Oat Nut Scones

3/4       cup chopped pecans
3          tablespoons sugar
1/4       teaspoon ground cinnamon
2          teaspoons water
4          teaspoons ground golden flax
4          teaspoons hot water
150      grams gluten free rolled oats, coarsely ground in blender or food processor
100      grams superfine brown rice flour
45        grams sorghum flour
45        grams tapioca flour
48        grams (1/3 cup) dark brown sugar
1          tablespoon baking powder
1/2       teaspoon ground cinnamon
1/2       teaspoon salt
8         tablespoons (4 ounces) chilled butter
1/3       cup heavy cream
3         tablespoons maple syrup
1          large egg
1          large egg yolk
3/4       teaspoon maple extract
1 1/4     cups powdered sugar
4         teaspoons milk
1/2       teaspoon maple extract
1/2       cup powdered sugar
2 1/2    teaspoons milk
1. Combine pecans, 3 tablespoons sugar, 1/4 teaspoon ground cinnamon and 2 teaspoons water in a small skillet. Bring mixture to a boil over medium-high heat; cook, stirring frequently, until mixture gets sticky. Transfer mixture to a piece of parchment or wax paper; spread to a single layer and set aside.
2. Combine flax and water; stir to make a paste. Set aside.
3. Combine oats and next 7 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender, or carefully with fingers, until mixture resembles coarse meal.
4. Combine cream and next 4 ingredients in a medium bowl or measuring cup. Add cream mixture and flax paste to dry ingredients; stir until combined. Add sugared pecans, breaking up large pieces if necessary; stir to combine.
5. Form dough into an 8-inch circle on a parchment-lined baking sheet, using very lightly floured hands. Chill dough for 30 minutes.
6. Preheat oven to 400`. Cut dough into 8 wedges, leaving room between to spread while baking without touching. Bake at 400` for 18-20 minutes or until golden brown. Allow to cool completely on wire racks.
7. Combine 1 cup powdered sugar, 4 teaspoons milk and 1/2 teaspoon maple extract until smooth. Spread evenly over scones; allow to dry.
8. Combine 1/2 cup powdered sugar and 2 teaspoons milk. Drizzle over scones. Grab one of these, a strong cup of coffee, a good book, breathe deeply and enjoy.
Yield: 8 scones.

i’m beyond thrilled to report that these scones instantly transported me back to my gluten-eating days. hello, lovelies. welcome back to my world.

many thanks to the sweet lauren at celiac teen who was our host this month, helping us organize all of the rallying-deliciousness. please check out the rest of the gluten-free scones… they’re worth a drool.
amie from the healthy apple made chocolate chip n’ rice crispy ‘muffin’ scones
britt from GF in the city made blueberry buttermilk scones
brooke from b & the boy made coconut scones with pineapple curd
caleigh of gluten free[k] made scones
caneel from mama me gluten free made savory jalapeno cheese scones
caroline at the g-spot made carrot raisin scones with cinnamon glaze
charissa at zest bakery made amaretto-soaked cherry and almond scones
clare of gluten freedom made strawberry banana scones
erin at the sensitive epicure made cranberry millet scones
irvin of eat the love made garlic bacon thyme scones with white pepper maple glaze
jeanette of jeanette’s healthy living made coconut pineapple scones
jenn at jenn cuisine made apple banana and currant scones
karen of cooking gluten-free made oat scones with currants
kate of katealice cookbook made cinnamon fruit scones
lauren at celiac teen made multi-grain cream scones
lisa at gluten-free canteen made bisconies
lisa at with style and grace made lavendar and earl grey lemon scones
marla at family fresh cooking made avocado scones
meaghan at the wicked good vegan made simple scones with clotted cream and strawberry jam
melanie at mindful food made hazelnut cream scones with blackberry jam
meredith of gluten free betty made cinnamon raisin scones
mrs. r at honey from flint rocks made classic cream scones and almond fig scones 
pete and kelli at no gluten, no problem made mesquite scones
sea at book of yum made classic british currant scones 
shauna of gluten-free girl and the chef made scones  
silvana at silvana’s kitchen made pecan streusel scones
tara at a baking life made crystallized ginger cream scones
tr at no one likes crumbley cookies made cinnamon cream cheese scones
wendy of la phemme foodie made red velvet scones
winnie of healthy green kitchen made coconut raisin scones

 and stay tuned in june… pâte à choux!!

more delicious gluten-free recipes like this one: