Pumpkin Scones (gluten free & dairy free)

By Nicely | September 19, 2021 |

Spending 11 days in Bear Lake as a chef for 3 retreats was amazing. What a blessed and magical time this has been for me. This recipe was created for our guests & EVERYONE who ate them loved them too which is even more special. So I am sharing this perfect pumpkin scone recipe with you all. Be prepared, you can’t just eat one.

Happy baking!

Pumpkin Scones

Preheat your oven to 400 degrees.

3 tsp baking powder

1 cup Monkfruit sweetener

1/2 tsp. salt

2 tsp (rounded) Pumpkin pie spice

2 1/2 c Bob’s Red Mill Gluten Free 1 to 1 flour

Stir these dry ingredients together. Then add:

1 cup vegetable shortening or 3/4 cup coconut oil

Cut the shortening into flour mixture until pea sized. You can use a pastry knife, small whisk or butter knife.

The whisk works just fine if you don’t have a pastry knife.

Then add:

7 1/2 oz. canned pumpkin puree

1 large egg

1 1/4 cup unsweetened coconut milk or almond milk.

Gently mix the ingredients together until they come together. If you overwork the dough it will be come tough.

Using 1/3 cup scoop the dough onto a parchment lined cookie sheet. Makes 14 scones.

These scones are rustic and don’t need to be perfect at all. Just about the same size. I like to press down with my fingers to flatten the tops ever so slightly so there’s room for more glaze. lol

Bake for 15 minutes.

Remove and cool slightly- then glaze. (recipe below)

Spicy Glaze

2 tbsp. dairy free butter

1- 1 1/2 cup powdered sugar

1 tbsp. coconut milk

1 tsp. pumpkin pie spice

1/4 tsp. vanilla paste

Whisk the glaze together and drizzle over the cooled but warm scones.

It’s never too early for pumpkin!!! xo

Posted in Baking Tips, Desserts, Fall Recipes, Family Favorite Recipes, Fueled, Gluten Free, Keeping it real, Meal Prep, Meatless Meals, My Tribe and tagged , , , , , , ,

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