These gluten-free pumpkin scones would be lovely served with tea or without, for breakfast, brunch, an afternoon snack, or basically anytime you’re in the mood for a warm fresh-from-the-oven scone. =)
You can make the dough a day in advance of when you need it and keep it refrigerated. Then just pop it into a preheated oven and in less than a half an hour you’ll have fresh, warm scones! And wouldn’t that be great during the busy holidays or when you’ve got guests and just want to offer them something with that morning coffee?
It can also be made without egg or dairy, if you prefer and I’ve given the alternatives below.
- GF flour mix - 2 cups
- baking powder - 1 Tablespoon
- allspice - 3/4 teaspoon
- sea salt - 1/2 teaspoon
- xanthan gum or guar gum - 1/4 teaspoon
- coconut sugar (Sucanat or organic cane sugar) - 1/3 cup
- pumpkin puree - 1/2 cup
- cream, canned coconut milk, or another milk of your choosing - 1/2 cup chilled
- egg - 1 or * 1/4 egg replacement
- unsalted butter, unsalted dairy-free butter, or coconut oil - chilled - 1/2 cup
- chocolate chips, raisins, currants, or dried cranberries (optional) - 1/2 cup
Cut 1/2 cup butter/coconut oil into pieces and place in the freezer for 5 - 10 minutes.
While that's chilling, go ahead and measure out the dry ingredients in a bowl and blend with a fork or measure directly into a food processor. Give it a whirl to mix the ingredients.
In a separate bowl, whisk an egg or prepare your egg alternative. Add the cream, coconut milk or milk and pumpkin puree and whip them together with your fork.
Cut the chilled butter/coconut oil into the flour mixture by hand (with a pastry blender or knives) or in your food processor and pulse. Then add the liquid ingredients and mix or pulse until it becomes doughy. Scoop the mixture into a larger bowl and add the chocolate chips (or dried fruit). Briefly knead into the dough. The dough will be sticky. Don't worry if there are little pieces of butter or coconut oil that remain.
Place it onto a sprayed cookie sheet and cover with a sheet of plastic (so you can press and shape it into a roundish (7" - 8") circle.
When you're ready to bake it, preheat oven to 425 degrees Fahrenheit.
Lay the chilled, rounded dough onto an oiled/sprayed cookie sheet and using a sharp knife or a pizza cutter, section it in half, then half again, and finally into eighths.
Separate them at least an inch or so apart so they don't meld together. Brush with an egg wash or milk and sprinkle with sugar or cinnamon and sugar mixed together.
Bake for 18 - 20 minutes. Allow to cool a bit before eating.
Whether you serve them alone, with butter, clotted cream, or sweetened whipping cream/coconut cream, they're delicious! And best if eaten right away. Although I will say that if kept well covered, they actually have more of a biscuity, scone-like texture the following day. =)
Makes 8 scones.
You can also add a little vanilla icing to complement the raisins or dried cranberry scones...or chocolate striping to go with the chocolate chips (my personal favorite) ;) - for a more dessert like scone. Though they're also very good without!
If you'd like to make the icing...
- 1 cup confectioner's sugar (I use organic)
- 3/4 Tablespoon coconut oil, butter or vegan butter (gently melted)
- 1/4 teaspoon pure vanilla extract
- 1 - 3 Tablespoons water or milk (of your choice)
Mix together, beginning with the lesser amount of liquid and stir. Add a touch more liquid until you get the consistency you want to either spread the icing over the top of the scone, or drizzle it (as I've done). I used a squeeze bottle like this:
- Gently melt 3/4 - 1 cup chocolate with 2 Tablespoons milk (of your choice) in a saucepan on top of the stove, gently stirring until the chocolate has melted and is creamy and glossy. Add a touch more liquid if necessary until you reach the desired consistency.
* An egg replacement may be made by measuring 1 Tablespoon chia seed or ground flax seed in 3 Tablespoons hot water. Allow to set until it forms a gel. Then add as you would a regular egg.