Pumpkin Gingerbread Scones
I love FALL and I LOVE pumpkin! I recently bought a huge 16 pound pumpkin, roasted it in the oven and have been making delicious goodies from it. One of my favorite baked goods from my “SAD baking days” were SCONES. I made all kinds of variations – chocolate chip, ginger, cranberry/orange, lemon/blueberry and the list goes on. Traditionally made with LOTS of cold butter, heavy cream, gluten flour and processed sugar. Once I changed my dietary lifestyle 4 years ago to a healthy, plant-based one, Scones and baked goodies went OUT THE WINDOW.
I am SO GRATEFUL that I had the background of making such wonderful baked goods because I got the hands-on, practical experience in the kitchen. NOW, I am able to utilize all that knowledge and expertise and focus that energy into making GLUTEN-FREE goodies that blow my socks off. It’s trial, error and some real winners! We got a WINNER here, my dears!
Being that the ingredients are healthy, gluten-free and vegan – this scone recipe doesn’t make me bloat like a balloon from the gluten and get mucousy from the dairy. Just delightful, flaky and satisfying. As I am writing this, different variations are coming to mind and I see the recipe in my minds-eye – I better write these down so that I can try out and share with you. I’m thinking Apple/Goji scones and Coconut cream scones! What do you think? Want me to play around in the kitchen and create them for you. OK, you twisted my arm.
Adapted from recipe here.
- 2 1/2 cups sorghum flour (Bob's Red Mill)
- 1 cup buckwheat flour or Oat flour (Bob's Red Mill) or make your own with raw buckwheat groats OR gluten-free oats (just grind in blender or food processor till smooth - that's what I did)
- 1/2 cup coconut sugar
- 1/2 tsp. baking soda
- 2 tsp. aluminum-free baking powder
- 1 tsp. ginger powder
- 1 tsp. cinnamon
- 1/2 tsp. ground cardamom
- 1 tsp. pumpkin pie spice/mixed spice
- 1/4 tsp. pink himalayan salt
- 1/8 tsp. vanilla powder OR 1 tsp. vanilla extract
- 2 cups pureed pumpkin - fresh or canned
- 1/2 cup coconut oil, solid
- Pre-heat the oven to 350F/180C.
- Mix together all the dry ingredients in a large bowl.
- Cut the solid coconut oil into small chunks using a spoon and sporadically drop into the dry ingredients. Once mixed, you'll want a few slightly larger coconut oil lumps.
- Add the pumpkin puree and stir together until the batter is sticky - half way through, I used my hands to mix and knead the batter - it worked MUCH BETTER.
- On a piece of parchment paper, Flatten the batter into a large round circle - about 1.5 or 2 inches thick - then cut into 12 pizza slice shapes. Carefully transfer the slices onto a parchment lined cooking sheet.
- Bake in oven for 20 - 25 minutes. Cool on a wire rack for at least 10 minutes. I find that the flavors meld and POP after cooling a bit once out of oven. Serve warm or at room temperature.
Pair with my raw cacao hemp seed nutella and be prepared to be wooed.
Want to see more gluten-free scone recipes? I am also thinking about trying some lower sugar variations – utilizing stevia.
Enjoy these little beauties and let me know if you have any questions. ♥May the GREENS be with You! and Be Inspired! Kibby