This is what I call Gluten and Dairy Free at its finest! Since going GF/DF I’ve missed scones! I use to love going to starbucks at least twice a month to pick up a Pumpkin scone. Gosh how I missed them! Well no more sadness over here! These sweet and tasty Pumpkin Pecan Scones were Heavenly. Perfect for anytime of the day! Why not?… Right?
We used Bobs Red Mill Gluten Free 1 to 1 Flour for this recipe. This recipe originally had no eggs but I recently re made them with eggs and like it so much better, and I think you will too. These delicious Pumpkin Pecan Scones remind me so much of Starbucks scones but much more healthier.
Let me know what you think 🙂
List of Ingredients You Will Need:
- Bobs Red Mill Gluten Free 1 to 1 Flour
- raw pecans
- baking soda
- egg
- brown sugar
- cinnamon
- ginger spice
- nutmeg
- cloves
- salt
- vegetable shortening
- canned pumpkin
- coconut milk
- vanilla
- powdered sugar
- melted coconut oil
- organic maple syrup
Gluten Free Pumpkin Pecan Scones are an incredibly delicious fall recipe.
How To Make These Gluten Free Pumpkin Scones:
Pre-heat oven to 425 degrees. Place the nuts on a baking sheet lined with parchment paper. Bake the nuts for about 3-4 minutes, then chop up very fine. In a medium mixing bowl, combine the flour, 3/4 of the chopped nuts, baking powder, sugar, spices, salt, and mix together. Now cut your cold shortening into the flour. Stir in the canned pumpkin, egg , coconut milk, and the vanilla extract. Knead together until just combined ( dough will be sticky ) you will still see some small butter chunks ( don’t over mix otherwise the scones will be chewy ) Form dough into a circle thats about an inch deep. Freeze dough for 20 minutes.
Now take out of the freezer and cut the circle into 8 different slices ( I just used a pizza cutter, knife will work fine also ). Place the 8 slices evenly onto the parchment paper, and bake for 12 -14 minutes. Let cool completely when done.
While the scones are baking whisk together the glaze ingredients until creamy.
Drizzle glaze over scones once they are done cooling.. Top with remaining pecans. Enjoy!
Gluten Free Pumpkin Pecan Scones
- Yield: 8 1x
Ingredients
- 1 cup raw pecans
- 1 3/4 cups bobs red mill 1 to 1 gluten free baking flour
- 1 tsp baking powder
- 1 Egg
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp ginger spice
- 1/4 tsp nutmeg
- 1/2 tsp tsp cloves
- 1/2 tsp salt
- 1/2 cup cold refrigerated organic vegetable shortening cut into small chunks
- 3/4 cup canned pumpkin
- 1 tsp coconut milk
- 1/2 tsp vanilla
Maple Glaze
- 1 cup powdered sugar
- pinch sea salt
- 1 tbsp melted coconut oil
- 1/2 tsp vanilla
- 1/4 cup organic maple syrup add more if needed
Instructions
- Pre-heat oven to 425 degrees.
- Place the nuts on a baking sheet lined with parchment paper.
- Bake the nuts for about 3-4 minutes, then chop up very fine.
- In a medium mixing bowl, combine the flour, 3/4 of the chopped nuts, baking powder, sugar, spices, salt, and mix together.
- Now cut your cold shortening into the flour.
- Stir in the canned pumpkin, egg , coconut milk, and the vanilla extract. Knead together until just combined ( dough will be sticky ) you will still see some small butter chunks ( don’t over mix otherwise the scones will be chewy ).
- Form dough into a circle thats about an inch deep.
- Freeze dough for 20 minutes.
- Now take out of the freezer and cut the circle into 8 different slices ( I just used a pizza cutter, knife will work fine also ).
- Place the 8 slices evenly onto the parchment paper, and bake for 12 -14 minutes.
- Let cool completely when done.
- While the scones are baking whisk together the glaze ingredients until creamy.
- Drizzle glaze over scones once they are done cooling.
- Top with remaining pecans.
- Enjoy!
Notes
Make sure your shortening is cold, this is a crucial step. I usually put my shortening in the fridge the night before so I don’t forget.
- Category: desserts
- Method: bake
- Cuisine: american
Keywords: Gluten Free Pumpkin Pecan Scones, gluten free desserts, gluten free scones
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