Author: Karin
Gluten Free Pumpkin Scones
Mild pumpkin taste, flaky texture!
Makes: 15 Scones
Prep Time:
Cook time:
Ingredients:
- 2 1/2 cup gluten free flour blend
- 1/2 cup almond flour
- 1/2 cup gluten free oats
- 1 Tbsp baking powder
- 1 teaspoon xanthan gum
- 1/2 cup natural sugar, like demerara raw
- 1 teaspoon salt
- 1 tablespoon cinnamon
- 1 cup cold butter, cut into small pieces
- 1 teaspoon gluten free vanilla
- 1/3 cup milk, your choice
- 1/2 cup pumpkin puree
- 2 eggs For the glaze:
- 1/2 cup sugar
- 1 tablespoon molasses or maple syrup
- Preheat your oven to 450 degrees. Line a baking sheet with parchment.
- Combine gluten free flour, almond flour, oats, baking powder, xanthan gum, sugar, salt, and cinnamon in bowl.
- Cut in cold chopped butter.
- Combine eggs, vanilla, milk,and pumpkin puree in a separate bowl
- Pour the wet ingredients over the flour mixture and stir just until combined
- Turn onto parchment lined cookie sheet. Divide into two pie shaped circles 3/4 " in thickness. Cut into triangle pieces and separate on cookie sheet.
- Bake at 425 degrees until lightly browned, approximately 22 minutes. Check at 18 minutes!
Instructions: