Ingredients
Scale
For the Scones
- 185 gr 6.5 ounces Gluten Free Flour Mix
- 40 gr 1.4 ounces Organic Corn Starch
- 1 tbsp Coconut Sugar
- 2 tbsp fine Coconut Flakes
- 1/4 tsp Vanilla Extract
- 1/8 tsp of 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
- 85 gr Coconut Milk
- 1 tbsp Apple Juice
- 1 1/4 tsp Baking Powder
For the Decorations:
- 1 tbsp Coconut Flakes
- 1 tsp Carob Powder
- 2 tbsp <a href=”http://littlebitesofbeauty.com/home-made-nutella/” data-mce-href=”http://littlebitesofbeauty.com/home-made-nutella/”>Carob Nutella</a>
Instructions
- Preheat the oven to 350 F.
- Sift all the dry ingredients in a bowl and mix them well. Start adding the wet ingredients and incorporate well until you get a nice batter with no lumps. Note, the batter should be sticky and thick, not liquid like regular cake batter.
- Scoop the batter on a baking pan lined with parchment paper. Helping yourself with a silicon spatula (or a spoon), spread the batter around giving it a circular shape and keeping it about 1 and 1/2 inch thick.
- Cut the batter circle into 6 or 8 slices (depending on whether you want your scones to be smaller or bigger) and separate them from each other so they don’t stick together while baking.
- Bake for about 30-35 minutes. Turn off the oven, open the oven door a bit and let the scones cool down in the oven for 5 more minutes.
- When your gluten free pumpkin scones are completely cooled down, sift some carob powder on top, sprinkle a bit of coconut flakes and they’re ready to be served!
- And if you want to make them even more indulgent, spread a layer of Carob Nutella in the middle of your scones. The recipe <a href=”http://littlebitesofbeauty.com/home-made-nutella/” data-mce-href=”http://littlebitesofbeauty.com/home-made-nutella/”>is super quick</a> and it will your pastry an even better texture!!