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Gluten-free Vegan Pumpkin Scones


  • Author: felicia | Dish by Dish
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 12 scones 1x

Description

Firm but moist pumpkin scones that are not only gluten-free but also vegan! A cinch to make, a batch of these scones comes together in just 30 minutes.


Scale

Ingredients

  • 3/4 cup brown rice flour
  • 3/4 cup sorghum flour
  • 1/2 cup cornstarch
  • 1/4 cup tapioca starch
  • 2 teaspoons xantham gum
  • 1/2 cup sugar
  • 3 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 3/4 cup pumpkin puree
  • 1/3 cup water
  • 2 tablespoons maple syrup
  • 1/4 cup vegetable oil

Instructions

  1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius) and line a baking sheet with parchment paper or a silpat.
  2. In a large bowl, whisk brown rice flour, sorghum flour, cornstarch, tapioca starch, xantham gum, sugar, ground cinnamon, nutmeg, salt and baking powder together.
  3. In another bowl, mix vanilla extract, pumpkin puree, water, maple syrup and vegetable oil until combined.
  4. Pour the wet ingredients into the bowl with the dry ingredients and stir well until you get a homogeneous dough. You may need to use your hands to knead the dough a little, but that’s ok. Just make sure to flour your hands with tapioca starch before doing so.
  5. Sprinkle tapioca starch on a piece of parchment paper or silpat and place the dough on it. Shape the dough into a round ball and then roll it out with a rolling pin to 1-inch thickness.
  6. Use a cookie cutter or a small round glass to cut out circles of the dough (I got about 12 circles).
  7. Place dough circles on the prepared baking sheet and bake for 12-14 minutes until a toothpick inserted in the middle of a scone comes out clean.
  8. Allow scones to cool briefly before serving.

  • Category: Snacks
  • Cuisine: Gluten-free, Vegan
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