Gluten Free Pumpkin Scones

There are so many scone recipes and flavors in the world, but adding pumpkin gives scones the perfect soft, moist texture. Plus, they’re gluten free.
By Ambra Torelli

As sad as it sounds, I have never had a scone as a child. Not even as an adolescent. And not because my parents were depriving me from enjoying my treats… Simply because scones don’t exist in Italy! I can’t complain, we have lots of amazing pastries and desserts that really kept me entertained as a kid, but the first time I tried a scone, I couldn’t help but thinking: “Where have you been my whole life!?!?!”

Soon after I tried a regular one (I think my first scone was in Macau at the MGM pastry shop, where the chef from France is an absolute legend…. but that is a whole different story ;), I started experimenting in the kitchen to develop a healthier version of them.

In the last few years, I have baked quite a bit of scones, but this moist and fluffy pumpkin version is by far one of the most delicious healthy recipes I have created!

And you know what’s funny? I had my mamma try them as her very first scones and she was totally hooked! …Can you believe she had to wait until she was 60 to try a scone?!?!

I am sure you guys will love these Gluten Free Pumpkin Scones as well, and I can’t wait for you to try this healthy gluten free recipe (that has no dairy as well) and to let me have your feedback!

Gluten Free Pumpkin Scones

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• Author: Ambra Torelli
• Total Time: 50 minutes
• Yield: Makes 6-8 1x
• Diet: Gluten-Free

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Description

Warm spices and pumpkin puree make these gluten-free scones a delightful treat. Perfect for breakfast or brunch!

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Ingredients

Units USM Scale 1x2x3x

• 6 oz (170 g) Gluten Free Flour Mix
• 1 oz (28 g) Organic Corn Starch
• 1 tbsp Coconut Sugar
• 2 tbsp fine Coconut Flakes
• 1/4 tsp Vanilla Extract
• 1/8 tsp Cardamom
• 1/4 tsp Pumpkin Spice
• 3 tbsp canned Pumpkin Puree
• 2 tbsp Grape Seed Oil
• 1 tbsp Almond Butter
• 1 Egg o Egg Replacer
• 3 oz (85 g) Coconut Milk
• 1 tbsp Apple Juice
• 1 1/4 tsp Baking Powder
• 1 tbsp Coconut Flakes
• 1 tsp Carob Powder
• 2 tbsp Carob Nutella

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Instructions

1. Preheat the oven to 350°F (177°C).
2. Sift all dry ingredients in a bowl and mix well. Add wet ingredients and incorporate until a thick, sticky batter forms.
3. Scoop batter onto a baking pan lined with parchment paper. Spread into a 1 1/2-inch thick circle.
4. Cut the batter circle into 6 or 8 slices and separate them to prevent sticking.
5. Bake for 30-35 minutes. Turn off the oven, slightly open the door, and let cool for 5 more minutes.
6. Once completely cooled, sift carob powder on top and sprinkle with coconut flakes.
7. Optionally, spread a layer of Carob Nutella between the scones.

Notes

• For a richer flavor, toast the coconut flakes in a dry pan before adding them to the batter.
• If your batter seems too dry, add 1-2 teaspoons of extra coconut milk until a smooth, workable consistency is achieved.
• Store leftover scones in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 scone
• Calories: 250
• Sugar: 15
• Sodium: 100
• Fat: 12
• Saturated Fat: 6
• Unsaturated Fat: 5
• Carbohydrates: 35
• Fiber: 3
• Protein: 4
• Cholesterol: 20

If scones are your thing, there’s is an amazing Blueberry Coconut Scone Recipe in my EBook “How To Indulge While Eating Clean” that is packed with healthy gluten free desserts and a looooot of information about how to transform your desserts into healthy treats that are all gluten, sugar and dairy free. Hope you check it out and love it!

Enjoy your healthy gluten free scones and I will catch you next time!

Ciao!
Ambra

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