One of my fondest memories growing up is going to the “tea room” in the little downtown beach area that I grew up in. They had the best scones with clotted cream and jam and it was always such a special treat when my mom would get them for us! Ever since, scones have been one of my favorite pastries, but unfortunately gluten free scones are usually subpar and it has taken a lot of trial and error to get my scones to where I want them to be!
I have finally found success with my Pumpkin Cinnamon Chip Scones!! I will say they are best enjoyed with an afternoon coffee or chai!
Prep Time: 15 minutes Cook Time: 22-25 minutes Total Time: 40 minutes
Serves: 8 scones
Ingredients:
2 & ¼ cups Gluten-Free All-Purpose Flour (I use Bob’s Red Mill)
2 tbsp Brown Sugar
2 tsp Baking Powder
1 tsp Xanthan Gum
½ tsp Baking Soda
½ tsp Salt
1 tsp Pumpkin Pie Spice
1 tsp Cinnamon
1 stick of cold Butter (vegan butter works here too!)
1 Egg
½ cup Sour Cream (or greek yogurt or dairy free yogurt substitute)
½ cup Pumpkin puree
1 tsp Vanilla Extract
½ cup Cinnamon Chips
Preheat your oven to 375F and line a pan with parchment paper.
In a bowl whisk together your flour, brown sugar, baking powder, xanthan gum, baking soda, salt, and spices.
Cut the butter into the flour mixture until the mixture is crumbly. You can do this using two forks.
Add your cinnamon chips to the flour mixture.
In a separate bowl, combine your egg, sour cream (or sour cream substitute), pumpkin puree, and vanilla.
Add your wet ingredients into your dry ingredients with a wooden spoon until everything comes together. Don’t be alarmed if it is still a little crumbly.
Dust your counter and the dough with some flour and lightly push the dough together, being careful to not to overwork the dough. If you spend too much time forming the dough, the butter will melt.
Shape the dough into a circle about 8-9inches across & an inch thick. Cut into 8 even triangles and carefully transfer to your pan.
An optional final step is to brush the scones with melted butter and sprinkle with a little bit of turbinado sugar.
Bake for 20-25 minutes or until golden brown.
Check out the first installment of my Pumpkin Season Series here: Pumpkin Spice Pancakes