Pumpkin Scones

scone, top 8 free, top 9 free, allergy friendly, dairy free, gluten free, EOE, freezer meal, vegan, teens

Desserts & Treats, Freezer

Yield: 8 scones

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Pumpkin Scones

A quick and easy treat for any time of day -- or for any celebration!

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Ingredients

• 2 cups gluten-free flour
• ½ cup sugar
• 1 Tbsp. baking powder
• 1 tsp. xanthan gum
• ½ tsp. salt
• 1 tsp. cinnamon
• 7 Tbsp. coconut oil, chilled
• ¾ cup pumpkin puree
• 3 Tbsp. rice milk (or milk substitute)
• ½ tsp. vanilla
• 1 cup safe chocolate chips

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, xanthan gum, baking powder, salt, and cinnamon until evenly combined.
3. Add the chilled coconut oil to the dry ingredients. Use a pastry cutter or fork to work it in. You want the oil to be distributed but still visible in small pieces. Avoid overmixing.
4. Add in the pumpkin, milk, and vanilla. Gently fold until the mixture comes together (it’s fine if it’s not perfectly uniform). Stir in chocolate chips if you’re using them. The dough will be slightly sticky and soft.
5. Turn the dough out onto a lightly floured surface and form it into a round about 8 inches across. Carefully slice it into 8 wedges, like cutting a pizza.
6. Transfer each wedge to the prepared baking sheet, leaving space so none of the pieces touch.
7. Bake for 14–16 minutes, or until the scones are lightly golden. Remove from the oven and let them cool on a wire rack.
8. Serve scones with our without a drizzle of your favorite glaze or icing.

Notes

*Substitute ingredients to accommodate your allergies and comfort. Do what works for you to eat safely.

Recipe adapted from Allergy Awesomeness.

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