Gluten Free Pumpkin Scones

I was at a local coffee shop where they offered gluten-free pumpkin scones and I fell in love. Of course, I had to try making them. So, I put on my baking hat (not really, I look bad in hats) and after a couple of tries, came up with this recipe.

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Prep Time 15

Cook Time 15

Total Time 30

Course Breakfast, Brunch

Cuisine American

Servings

Calories 213 kcal

Ingredients

15 Oz Pumpkin Puree
2 Cups Gluten Free All-Purpose Baking Flour Bob’s
1 Cup White Sugar
3 Oz Dark Chocolate Chips
½ Cup Chopped Pecans
2 Tsp Pumpkin Pie Spice
1 Tbs Baking Powder
½ Tsp Salt
1 Tsp Vanilla Extract

Instructions

Preheat oven to 400 degrees
In a large bowl mix the dry ingredients
Add whole can of pumpkin and vanilla, stir well- This mixture will be moist
Fold in the chocolate chips and pecans
Spoon 12 mounds on parchment paper covered baking sheet, about one inch apart
Bake for about 15 minutes, checking as they bake due to oven variables

Notes

These will look like biscuits

You can make these with a cookie scoop, making mini-scones, varying baking times. Because of the gooey dough, therefore they are not cut like traditional scones.

Nutrition

Calories: 213kcalCarbohydrates: 37gProtein: 3gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 0.1mgSodium: 976mgPotassium: 139mgFiber: 4gSugar: 5gVitamin A: 5519IUVitamin C: 2mgCalcium: 108mgIron: 2mg

Keyword gluten free

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