Allergy-Friendly Oat Scones

Allergy-Friendly Oat Scones

Published May 16, 2014 | Written by

Published by: Healthline Exclusive

Servings: 8
Total Time: 30 min

Prep Time: 15 min | Cook Time: 15 min


These scones are a real treat for people with common food allergies. They are made with 100% whole grain flour, and they are free of the most typical allergy triggers, including peanut, tree nut, milk, egg, soy, and wheat. If you are making them for someone with a gluten intolerance, look for certified gluten-free oat flour – or make your own, by grinding gluten-free oats to a fine flour in a grain mill, food processor, or blender. If you are making them for someone with a food allergy or intolerance, avoid bulk bins and read the labels of all ingredients carefully, including the flour, shortening, and dried cranberries. Avoid any products that list problematic triggers in an ingredient list or “may contain” warning.

Nutrition Facts
Serving size: 1 scone
Calories per serving: 245
% Daily Value*
Total Fat 11.1g 17%
Saturated Fat 3.4g 17%
Cholesterol 36mg 12%
Sodium 460mg 19%
Total Carbohydrate 34.0g 11%
Dietary Fiber 3.4g 14%
Sugars 10.0g
Protein 4.0g 6%
Percent Daily Values are based on a 2,000 calorie diet.


  • 1 cup rice milk
  • 1 Tbsp. white or cider vinegar
  • 3 cups finely ground oat flour
  • 3 Tbsp. sugar
  • 1 tsp. salt
  • 1 tsp. baking soda
  • ⅓ cup shortening
  • ½ cup dried cranberries

Step by Step:

  1. Preheat your oven to 450°F.
  2. Stir the vinegar into the rice milk and set aside.
  3. Sift the oat flour into a mixing bowl. Add the sugar, salt, and baking soda. Stir well to blend.
  4. Cut the shortening into the flour mixture. Wash your hands well and use your fingers to rub the shortening into the flour mixture until it is coarse and crumbly.
  5. Stir the dried cranberries into the flour mixture. Add the rice milk and vinegar and stir until moistened.
  6. Lightly dust a flat surface with oat flour. Turn the dough onto surface and knead it about twenty times.
  7. Transfer the dough to an ungreased cookie sheet. Pat or roll it into a half inch-thick circle. Cut the circle of dough into eight wedges, leaving each wedge unseparated and in place on the cookie sheet.
  8. Bake for approximately 15 minutes or until done. To test for doneness, poke the middle of the scones with a tooth pick or skewer. If it comes out clean, without batter stuck to it, it is ready to eat.