Pumpkin Scones

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Pumpkin Scones

Vegan Pumpkin Scones

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This vegan and gluten free scone recipe is a great fall/winter treat that’s low in sugar.  A holiday breakfast that won’t make you feel guilty all day.  Not only that, it only makes 4 scones, so you cannot over indulge.

These pair perfectly with a cup of coffee/tea and even taste great with the addition of dark chocolate chips for a more decadent treat. Happy Holidays!

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Ingredients:

1 cup almond flour

1/2 cup tapioca flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon cloves

1/4 teaspoon ginger

1 teaspoon vanilla extract

1/4 cup pumpkin puree

3 tablespoons maple syrup

1 teaspoon orange zest

Directions:

Preheat oven to 350*.

Line a baking sheet with parchment paper.

Mix toghether the dry ingredients.

Add the wet ingredients (vanilla, pumpkin, maple syrup, zest).

Form dough into a circle about an inch thick, and slice the circle into quarters.  This will create perfect triangle shaped scones.  But, you can also use a cookie cutter.  I’ve pictured them both ways.

Place your preferred scone shape onto parchment lined baking sheet.

Bake for 20 minutes.

Eat hot or store for later.  You can also freeze these for a breakfast on-the-go during the week.

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5 from 1 reviews
Pumpkin Scones
 
Sherri:
Recipe type: Breakfast/Brunch/Dessert
Cuisine: Fall/Vegan/Gluten Free
 
Ingredients
  • 1 cup almond flour
  • ½ cup tapioca flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves
  • ¼ teaspoon ginger
  • 1 teaspoon vanilla extract
  • ¼ cup pumpkin puree
  • 3 tablespoons maple syrup
  • 1 teaspoon orange zest
Directions
  1. Preheat oven to 350*.
  2. Line a baking sheet with parchment paper.
  3. Mix toghether the dry ingredients.
  4. Add the wet ingredients (vanilla, pumpkin, maple syrup, zest).
  5. Form dough into a circle about an inch thick, and slice the circle into quarters.  This will create perfect triangle shaped scones.  But, you can also use a cookie cutter.  I've pictured them both ways.
  6. Place your preferred scone shape onto parchment lined baking sheet.
  7. Bake for 20 minutes.
  8. Eat hot or store for later.  You can also freeze these for a breakfast on-the-go during the week.
By |2016-12-19T08:57:32+00:00December 21st, 2015|Breakfast/Brunch, Recipes|Comments Off on Pumpkin Scones

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