Gluten Free Pumpkin Scones with Cranberries & PecansgfJules
These gluten free pumpkin scones with cranberries and pecans are delicious!
Ingredients: 2 cups gfJules™ All-Purpose Gluten Free Flour 2 Tbs. flaxseed meal (optional, but recommended) 1/4 cup granulated cane sugar 2 tsp. gluten-free baking powder 1/2 tsp. baking soda 1 tsp. pumpkin pie spice (or cinnamon) 4 Tbs. butter or shortening (Earth Balance® Shortening Sticks) 2 large eggs 1/2 cup yogurt, dairy or non-dairy (So Delicious® Vanilla coconut yogurt) 1/4 cup pumpkin purée 1/2 cup fresh cranberries 1/4 cup chopped pecans (optional) cinnamon-sugar to sprinkle on the tops before baking
Instructions:Preheat oven to 400°F. Whisk together all dry ingredients in a large bottom bowl. Cut shortening into the dry ingredients using a pastry cutter or two knives. Stir in the eggs, yogurt and pumpkin. Gently fold in berries and nuts. Spoon dough onto a parchment-lined baking sheet “drop biscuit” style, and sprinkle with a pre-made cinnamon and sugar mixture. Bake for 8-11 minutes, just until the tops are lightly browned. Do not overcook!
Special ingredients:no fermented / pickled foods, no beans / legumes / pulses, no meat / poultry, no alcohol
Just right for...:Great for kids, Comfort food, Thanksgiving, Fall favorites, Lunchboxes/on-the-go
Top 8 allergens?:gluten-free, dairy-free, soy-free, fish-free, shellfish-free, peanut-free
Active/prep time:15-30 minutes
Total time (inc active/prep):30-45 minutes
Substitution ideas:In honor of the season, I used pumpkin purée in place of some of the yogurt, and the result is divine! Feel free to use a different berry, leave the nuts out — whatever suits you! Drizzle some cranberry sauce on top, and this could be a terrific Thanksgiving “morning after” breakfast treat too! Yum yum!
To make egg-free, substitute eggs with 2 Tbs. flaxseed meal steeped in 6 Tbs. warm water
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