Nothing goes better with your morning tea or coffee than a freshly baked scone. Now that fall has officially arrived, it seems fitting that even morning scones contain a hint of pumpkin. In addition to blending well with spices like cinnamon, ginger, and cardamon, pumpkin has several health advantages. Moreover, this recipe for gluten-free pumpkin scones uses almond flour. Add chopped nuts like pecans or walnuts to the scone batter if you want it to have more texture.

How to prepare pumpkin scones without gluten

Set the oven temperature to 375 degrees Fahrenheit first. After that, whisk in the vinegar and milk, then set aside for five minutes. In the meantime, mix together the almond flour, sugar, coconut flour, baking powder, spices, and salt in a bowl along with 5.5 tablespoons of tapioca. Using a fork or pastry cutter, cut the cold butter into the flour mixture after adding it to the bowl. Ultimately, the butter should be mixed into the flour in very little pieces, and the flour should resemble crumbly sand.

Using a spoon or spatula, stir the pumpkin, vanilla, and milk mixture until they are well blended. Give the dough a two to three minute rest. Sprinkle the remaining tapioca starch onto a sheet pan covered with parchment paper or a silicone mat. Form the dough into a ball by scooping it out onto the pan. Roll out the dough to form a round, flat disc that is approximately an inch thick. Section the disc into six or eight pieces with a big knife.

For about 20 minutes, place the pan in the oven at 375 degrees. After taking the pan out of the oven, cut further into the slices with a knife. Re-enter the pan into the oven and cook for ten more minutes. Once more taking the pan out of the oven, carefully split the sliced parts with the knife so that each scone is a separate triangle with an oven temperature exposure on each side. After lowering the temperature to 350 degrees, bake the scones for another 10 to 15 minutes, or until the undersides begin to turn golden. To handle the scones, let them cool.

Scones with defrosted pumpkin

Savour the scones on their own or top them with a drizzle of your prefered icing, such as powdered sugar or erythritol powder combined with milk or melted coconut butter flavoured with stevia or monkfruit drops.


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