- Pre-heat oven to 425 deg Fahrenheit (218 deg Celsius) and line a baking sheet with parchment paper
- In a medium bowl, combine gluten-free flour with sugar, baking powder and salt, then mix well.
- Grate frozen butter using a cheese grater into the dry ingredients, then mix gently with your fingers until there are no more large chunks left.
- In a large bowl, mix together pumpkin puree, egg, milk and yogurt until well combined. Slowly add in the dry ingredients, stirring until just you get a homogeneous dough, but do not over stir.
- Remove dough onto a lighted flour surface (make sure you use gluten-free flour) and form a round disk. Cut dough into 6 equal triangles and place triangles on prepared baking sheet, making sure that each triangle has plenty of space around it (note that the dough will expand as it bakes).
- Bake dough for approximately 15 minutes or until edges turn golden brown and a tooth pick inserted in the middle of the scones comes out clean.
- Serve scones warm with whipped cream, maple syrup, or eat them plain!
Gluten-Free All-Purpose Flour Blend: Make sure you use a good gluten-free all-purpose flour blend that is made with light flours such as rice flour, corn starch, potato starch, or tapioca starch. The gluten-free flour blend should also include xanthan gum, which is necessary for binding ingredients together (as a replacement for gluten).
Unsalted Butter: Make sure the butter is cold and frozen before using it as you’ll need it to be hard in order to grate it. If you’re lactose-intolerant, you can replace the butter with equal quantities of cold coconut oil – in this case, you don’t have to grate the coconut oil, simply mix it into the dry ingredients.
Pumpkin Puree: While you can use canned pumpkin, I highly suggest making your own homemade pumpkin puree, which in my opinion tastes better, is definitely cheaper than store-bought, and is also healthier (because it’s free from all the additives and preservatives that canned pumpkin comes with)! You can also swap out the pumpkin puree with sweet potato puree, butternut squash puree, or even apple puree in the same quantities.
Egg Substitute: If you have an egg-allergy, or simply want to keep this egg-free, you can use an egg-replacer such as Bob’s Red Mill Egg Replacer.
Milk Alternatives: I used normal milk in this recipe, but if you are lactose-intolerant, feel free to use non-dairy milk in equal amounts. You can use my recipe for easy homemade almond milk or 5-minute cashew milk too.
Yogurt Alternative: Feel free to swap out the normal yogurt for coconut yogurt in equal quantities if you wish to keep this dairy-free.
Barely adapted from: Laura Fuentes
- Category: Desserts
- Method: Baking
- Cuisine: American
Keywords: gluten-free pumpkin scones