Description
Warm spices and pumpkin puree make these gluten-free scones a delightful treat. Perfect for breakfast or brunch!
Ingredients
Units
Scale
- 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
Instructions
- Preheat the oven to 350°F (177°C).
- Sift all dry ingredients in a bowl and mix well. Add wet ingredients and incorporate until a thick, sticky batter forms.
- Scoop batter onto a baking pan lined with parchment paper. Spread into a 1 1/2-inch thick circle.
- Cut the batter circle into 6 or 8 slices and separate them to prevent sticking.
- Bake for 30-35 minutes. Turn off the oven, slightly open the door, and let cool for 5 more minutes.
- Once completely cooled, sift carob powder on top and sprinkle with coconut flakes.
- 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