Oat Scones Topped with “Everything” Topping–Yum!

Oat Scones Topped with “Everything” Topping–Yum!


Everything Topping

  • 2 teaspoons sesame seeds
  • 2 teaspoons dried minced onion
  • 2 teaspoons dried minced garlic
  • 1/2 teaspoon poppy seeds
  • 1/4 teaspoon black pepper
  • 3 teaspoons salt, 2 for topping & 1 for scones


  • 1 cup Positively Free ™ Instant Oats
  • 1 1/2 cup Baking Free™ gluten-free All Purpose Flour (186g)
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 3/4 cups unsalted butter, melted and cooled
  • 1/3 cup buttermilk
  • 2 large eggs, plus 1 yolk


Everything Topping
Step 1
Stir together the sesame seeds, garlic, onion, poppy seeds and 2 teaspoons of salt in a small bowl. Set aside.
Step 2
Preheat oven to 375 degrees F. Prepare a baking sheet by lining with parchment paper. Process oats in a food processor until finely ground. Add flour, sugar, baking powder, baking sod, garlic powder, onion powder, and remaining 1 teaspoon salt. Pulse until combined. Transfer to a large bowl.
Step 3
In a medium bowl, whisk butter, buttermilk and eggs. Add to flour mixture and stir just to combine. Scoop dough with 1/4 cup measuring cup (dipped in flour) and drop scone onto prepared baking sheet. Recipe should make 9-10 scones.
Step 4
Whisk egg yolk and 1 teaspoon water in a small bowl. Brush dough with egg wash and sprinkle evenly with seed mixture. Bake until well browned and center is firm, about 20-22 minutes. Serve warm or at room temperature with butter.