Oat Flour Scones (Customizable + Better-for-You)
These oat flour scones are light, tender on the inside, and way easier than traditional scones. No cutting in butter—just mix, shape, and bake. Keep them simple or add blueberries, chocolate chips, or your favorite fruit. They’re a better-for-you scone that still tastes like a treat, and easy enough to whip up on a lazy weekend morning.
Servings: 8
Calories: 269kcal
Ingredients
- 2 and ¼ cups oat flour*
- ⅓ cup coconut sugar* or any granulated sweetener
- ¼ cup cornstarch
- 2 and ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup ricotta cheese whole or part skim
- 3 and ½ tablespoons olive oil*
- 1 large egg
- ½ tablespoon vanilla extract
- 1 cup add-ins such as berries, chocolate chips, nuts, fruit, etc I used blueberries
Optional Glaze
- ½ cup powdered sugar
- 2 teaspoons milk of choice
- ⅛ teaspoon vanilla extract
Instructions
- Preheat the oven to 400ºF and line a large baking sheet with parchment paper or a silicone baking mat.
- Whisk oat flour, sugar, cornstarch, baking powder, baking soda, and salt together in a large bowl.
- Add the ricotta cheese and use a spatula or large spoon to gently mix it in. Press the back of your spatula (or spoon) against any large lumps to break them up. You don’t need it perfectly smooth—just mix until the dough looks mostly uniform with a few small ricotta bits throughout.
- In a small bowl, whisk the egg, olive oil, and vanilla extract together.
- Pour the wet mixture into the dry mix and use a spatula to combine everything. The mixture will seem dry at first, but keep mixing, making sure to scrape the bottom of the bowl. Fold in the blueberries or mix-in of choice.
- Using your hands, form the dough into a ball. If the mixture is too dry, add an extra tablespoon of olive oil, and if it's too wet, add a little extra oat flour.
- Turn the dough out onto a lightly floured surface. Shape into an 8-inch circle, then cut into 8 wedges using a sharp knife or bench scraper.
- Arrange the scones a couple of inches apart on the prepared baking sheet. Brush the scones with your milk of choice and sprinkle with turbinado sugar (optional). Bake for 15-17 minutes or until lightly golden around the edges.
- Allow the scones to cool before proceeding with optional glaze. See the post above for variation and topping ideas.
For the optional glaze
- Whisk together the glaze ingredients and drizzle over cooled scones. Add more milk for a thinner glaze or more powdered sugar for a thicker one.
- Tried these oat flour scones? Please leave a star rating and comment — it helps others find the recipe and makes my day. 💛
Notes
- Oat Flour- Use store-bought or homemade (just blend old-fashioned oats until fine). For all my best tips on measuring, texture, and storage, check out my Ultimate Guide to Baking with Oat Flour.
- Coconut Sugar- You can swap it with brown sugar or cane sugar. Any sugar-free granulated sweetener works too.
- Olive Oil- Avocado, canola, or vegetable oil also work.
- Store your scones covered at room temperature for 2 days or in the refrigerator for up to five days.
- Nutrition facts are calculated without the optional glaze.
Nutrition
Calories: 269kcal | Carbohydrates: 34g | Protein: 8g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 30mg | Sodium: 270mg | Potassium: 313mg | Fiber: 2g | Sugar: 5g | Vitamin A: 113IU | Calcium: 144mg | Iron: 2mg