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5 from 1 vote

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.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 12
Calories: 213kcal

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: 213kcal | Carbohydrates: 37g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 0.1mg | Sodium: 976mg | Potassium: 139mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5519IU | Vitamin C: 2mg | Calcium: 108mg | Iron: 2mg