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Pumpkin Scones

Cummulative Rating

Servings
Makes 8 scones.
Difficulty
Easy

Ingredients

2 cups gf flour
1 cup sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground allspice
1/2 teaspoon cinnamon
1 cup pumpkin purée
1 egg
1/2 cup gf yogurt
3 Tablespoons vegetable oil
1 Tablespoon unsalted butter, melted
Sugar, cinnamon, & nutmeg for topping

Directions

Preheat oven to 425°F.

In a large bowl combine dry ingredients (gf flour through cinnamon).

In a separate bowl, whisk together pumpkin purée, egg, yogurt, and vegetable oil.

Pour pumpkin mixture into dry ingredients and stir until just blended.

Shape dough on a lightly gf floured surface into a 6" disc (about 1 " thick). Cut into 8 even wedges. Brush tops with melted butter and sprinkle with sugar, cinnamon and nutmeg.

Bake on a cookie sheet for 12 to 15 minutes or until lightly browned.

Serve with Cranberry Curd.

Tips

For a delicious variation, add Craisins and chopped pecans or walnuts.

We used The Gluten Free Pantry’s Country French Bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.

Recommended Tools

#40 Gluten Free Pantry French Bread Flour Mix (bulk)

Reviews

Posted By Member: Nancy Trojanowski
Posted Date: 11/9/2004

These scones are delicious!!!they are easy to make and if i don’t freeze them fast they will be gone.

Posted By Member: Michelle
Posted Date: 10/12/2007

Excellent recipe!!! Here are the change I made to it... I used Kinnikinnick GF WF Bread/Bun Mix in place of the flour, 1/2 tsp of pumpkin pie spice instead of nutmeg and allspice, 1 Tbls cinnamon instead of a 1/2 tsp, and vanilla yogurt. Then I made a simple frosting of powdered sugar, milk, pumpkin pie spice, and cinnamon. These are fabulous, better than any coffee shop’s!

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Posted Date: 1/14/2013

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Posted By Member:
Posted Date: 3/26/2013

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