Gluten-Free Pumpkin Scones
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
4.75 out of 5 stars
(8)
Ingredients
8 servings
- 3 cups gluten-free all purpose flour
- 1/3 cup coconut sugar (or granulated sweetener of choice)
- 2 teaspoons pumpkin spice blend
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt or pink salt
- 3/4 cup pumpkin puree (no added ingredients, just pumpkin)
- 1/2 cup milk of choice (I like to use oat milk, plus extra for brushing)
- 1/2 cup coconut oil (liquid/melted)
- 2 tablespoons maple syrup (or liquid sweetener of choice)
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips of choice
- coarse sea salt or flaked salt (if not keen on looks, you can use regular sea salt for that salty finish!)
How would you rate this recipe?
Preparation
Step 1
Preheat and combine dry ingredients.
Step 2
Preheat oven to 400°F. Line a baking sheet with parchment paper then set aside. In a large bowl combine flour, sugar, pumpkin spice, baking powder, baking soda and salt. Mix well.
Step 3
Combine wet ingredients.
Step 4
In another large bowl combine pumpkin, milk, oil, maple syrup and vanilla. Whisk until smooth.
Step 5
Combine wet and dry ingredients.
Step 6
Add wet ingredients to dry ingredients and mix until a dough begins to form. Using your hands, knead the dough until smoothly combined.
Step 7
Fold in chocolate chips.
Step 8
Place on baking sheet.
Step 9
Place the dough onto the prepared baking sheet. Form it into a circle of dough approximately 8 inches across. Flatten and shape with your hands into a disc approximately 1 inch thick. Slice the dough into 8 triangular slices. Brush with milk and sprinkle with salt.
Step 10
Bake for 25 minutes or until firm and golden.
Step 11
Enjoy.
Step 12
Let cool slightly before serving. Enjoy!
Step 13
Save recipe for the next time?
