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Monday, 21 September 2015 20:25

Gluten Free Pumpkin Scones with Cranberries and Pecans

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Gluten Free Pumpkin Scones with Cranberries & Pecans Gluten Free Pumpkin Scones with Cranberries & Pecans gfJules
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!
  • Serves: 10-15
  • Cuisine: -Select (optional)-
  • Cooking method: Bake
  • 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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