Savory Sweet Corn Scones

These savory sweet corn scones are perfect for any occasion. They are so tender and moist. The best part for me is that they are completely gluten free. Breakfast is one of my favorite meals of the day, so I am going to recommend having one of these scones alongside a vibrant refreshing smoothie bowl or an acai bowl!

Makes 8 ea Lg Scones

1ea Baked Potato (peeled, hot)

s1-1/2c Masa Harina (Fine Corn Flour)

1c Oat Flour (Blended Oats)

3T Tapioca Starch/Flour

1T Baking Powder

6T Vegan Butter 

1c Almond Milk 

2T Scallions (chopped)

1/4c Sugar

1/8t Sea Salt


1T Vegan Butter

1T Vegan Honey/Agave Nectar


-Chef's Knife

-Cutting Board

-Stand Mixer/Hand Mixer

-Lined Baking Tray

-Small Bowl

-Whisk -Pastry Brush/Basting Brush

-Foil Sheet (for baked Potato)

-Measuring Cups

-Measuring Spoons

-Serving Dish 

Add sugar and butter and mix until combined. Mix in oat flour. Simultaneously add in almond milk and corn flour in tandem (some corn flour, some milk, some corn flour, some milk… until it is all incorporated). Add in baking powder and mix until combined.  Bake at 350F for 25-30 minutes. Mix vegan honey/Agave & butter together and glaze scones while hot. Serve

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