Ingredients

The following ingredients have 12 Servings
  • 2 3/4 cups Bob's Red Mill Gluten-Free 1-to-1 Baking Flour
  • 1/3 cup powdered monk fruit sweetener or Swerve Sweetener
  • 1 teaspoon gluten free baking powder
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/2 cup vegan or non-dairy buttery spread
  • 1 cup Dark Chocolate Chips by Lily's or Enjoy Life Semi-Sweet Chocolate Mini Chips
  • 1/2 cup raisins
  • 2/3 cup pumpkin puree
  • 2 eggs
  • 2 teaspoons gluten free vanilla extract, divided
  • 1/4 cup unsweetened coconut milk or other alternative milk
  • 2 tablespoons coarse or decorative sugar

Instruction

  • Bake up some gluten-free scones for breakfast or a snack. This easy gluten-free scones recipe is made with pumpkin, chocolate chips, raisins.
  • In a large bowl, using the pastry blender, mix together the dry ingredients: all-purpose gluten free flour, monk fruit sweetener (or Swerve Sweetener), baking powder, salt, cinnamon, allspice, nutmeg, ginger, and cloves.
  • Cut the butter spread into small pieces and add them to the bowl. Use the pastry blender to mix the buttery spread into the dry ingredients. Blend until you have pea-sized pieces.
  • Using your hands, mix in the chocolate chips and raisins. Make sure to break up any clumps of raisins.
  • In a small bowl whisk together the pumpkin, eggs, and 1 teaspoon of vanilla extract. Add this to the dry and mix until just combined. Then use your hands to lightly knead the dough together into a ball.
  • Divide the gluten free scones dough in half and place one half on a parchment-lined baking sheet. Shape the dough into a long rectangle with greased or floured hands.
  • Taking your bench scraper, divide the rectangle into three squares. Then use the bench scraper to cut each square diagonally into two triangles. Gently move the triangles away from each other. Repeat with the other half of the pumpkin scones dough on a second baking sheet.
  • In a small bowl, combine the coconut milk and 1 teaspoon of vanilla. Liberally brush the top of each scone with the mixture. Then generously sprinkle with sparkling sugar.
  • Place the baking sheets and scones in the freezer for 30 minutes.
  • Preheat the oven to 425 degrees F.
  • Bake the pumpkin scones for 20-25 minutes or until golden brown.
  • Cool the gluten free scones on a wire rack before eating.