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.
1 – 15 oz Can of Pumpkin Puree
2 Cups of Bob’s Gluten Free All-Purpose Baking Flour
1 Cup of White Sugar
½ Bag of Dark Chocolate Chips
½ Cup of Chopped Pecans
2 Teaspoons of Pumpkin Pie Spice
1 Tablespoon of Baking Powder
½ Teaspoon of Salt
1 Teaspoon of Vanilla Extract
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
Note: 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.