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.
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.
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.
Bake for 15 minutes.
Remove and cool slightly- then glaze. (recipe below)
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