Scones, scones, Gluten Free Scones

Yesterday I had the best pumpkin scones yet. They were Gluten Free and Vegan. I am over the moon and not just I. My husband and son love them too.

I still remember the first time when I made these scones. It was fall 2010 – about same time as this year. We had a lot of pumpkin puree to use. I was looking for some fun recipe in our cookbooks and found this wonderful one in Veganomicon. The scones were always tasty, but this time they are whole new level of delish.

Since Thanksgiving is approaching faster than I want to admit, here is the recipe.

 

Pumpkin scones

2 cup all-purpose GF flour 1 cup rice flour 2/3 cup sugar 4 tsp baking powder 1 tsp baking soda 2 tsp cinnamon 1 tsp ginger 1 tsp all spice 1 ¼ tsp salt

½ cup butter – I used vegan butter and coconut oil ¾ cup almond milk 8 tsp ground flaxseeds 1 ½ pumpkin puree – I used baked Cinderella pumpkin 3 tbsp molasses 1 tbsp olive oil

In large bowl whisk together milk and flax seeds, add pumpkin puree, olive oil and molasses (If you pour olive oil first into tbsp and then molasses. Molasses will not stick to tbsp.). Mix until perfectly combine.

Add all dry ingredients mix them lightly, then add butter. Mix all the ingredients until well combined – you might have to use your hands. Split mixture into 2 portions.  Place them on oiled baking sheet creating 1” thick circle. Bake at 350F for about 25 minutes, then take sharp knife and cut circles into 8 wedges. Bake for another 10 minutes or until center of the scone is dry. Enjoy.