Gluten free scones

The quickest bread you can bake in the morning is the British scones. I remember baking scones often when I was a kid (no patience to wait for fermenting). This recipe is a healthier version of the one I did as a kid. I have made these scones gluten free and used breakfast ingredients such as rolled oat, bananas and eggs. Can’t get better! Good morning! 😉

Ingredients (6-8 scones): 

  • 2 eggs
  • 2 bananas
  • 1/2 cup almond flour
  • 1/2 cup oat flour
  • 1/2 cup rolled oats
  • 2 tsp baking powder
  • 1/4 tsp salt

Pre heat the oven to 350ºF.

Add eggs and bananas into a bowl and mix together with a fork. Add the flours, rolled oats, baking powder and salt into the same bowl and mix everything together. Let the dough stand for 5-10 minutes. Form two big round scones out of the dough and place them on an oven tray covered with parchment paper. Cut (not all way through) a cross on each scone before placing the tray in the oven. Bake for approximately 12 minutes.

Break each round in the four pieces. Serve with your favorite topping such as butter and cheese or like here, avocado and cucumber with some sesame seeds and green onion.

Smaklig måltid!




My plate is from the Danish brand “Aida”.

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