Pumpkin Scones (gluten free & dairy free)

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

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