Thumbprint Scone Cookies

Name: Thumbprint Scone Cookies
Prep time: 40 min
Cook time: 22 min
Total time: 62 min
Yield: 8 servings
Ingredients: Bobs Red Mill 1-to-1 Gluten-Free Flour; Oat Flour; Coconut Sugar; Flaky Sea Salt; Baking Powder; Baking Soda; Cold Unsalted Butter; Greek Yogurt; Large Egg; Lemon; Vanilla Extract; Naturally Sweetened Jam of Your Choice

Recipe by Julia Gibson

Ingredients

Time

22m

Serves

Scones meet thumbprint cookies in these sweet treats. Full of healthy fats, protein and gut-friendly fibre for a nourishing balanced snack that makes the perfect pairing with your morning tea or coffee. Use your favourite jams to switch up the flavours.

Dessert

Gluten-Free

Ingredients

2 cups

Bobs Red Mill 1-to-1 Gluten-Free Flour

1/4 cup

Oat Flour

1/2 cup

Coconut Sugar

1 tsp

Flaky Sea Salt

1 tsp

Baking Powder

1/2 tsp

Baking Soda

1/2 cup

Cold Unsalted Butter

cut into small pieces

1/2 cup

Greek Yogurt

Large Egg

1/2 small

Lemon

zested and juiced

1 tsp

Vanilla Extract

8 Tbsp

Naturally Sweetened Jam of Your Choice

Instructions

In a large bowl, combine the gluten-free flour, oat flour, sugar, sea salt, baking powder and baking soda.

Add the cold butter and use your hands or a pastry cutter to work it into the dry ingredients until crumbly and the butter pieces are the size of small peas.

In a separate bowl, whisk the Greek yogurt, egg, lemon zest, lemon juice, and vanilla extract.

Add the wet mixture to the dry and mix until a soft dough forms. Chill in the fridge for 30 minutes to 2 hours for best texture.

Preheat oven to 350°F (175°C) and line one or two baking sheets with parchment paper.

Divide the dough into 16 even portions (just under ¼ cup each). Roll into balls and place on the baking sheet, spacing them out.

Bake for 18–22 minutes, or until the edges are lightly golden and the centers are set. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.