10 min Prep, 40 min Cook
Contains Eggs and more
I am sure you guys will love these Gluten Free Pumpkin Scones as well, and I can’t wait for you to try this healthy gluten free recipe (that has no dairy as well) and to let me have your feedback!
- For the Scones
- For the Decorations
Preheat the oven to 350 F.
Sift all the dry ingredients in a bowl and mix them well. Start adding the wet ingredients and incorporate well until you get a nice batter with no lumps. Note, the batter should be sticky and thick, not liquid like regular cake batter.
Scoop the batter on a baking pan lined with parchment paper. Helping yourself with a silicon spatula (or a spoon), spread the batter around giving it a circular shape and keeping it about 1 and 1/2 inch thick.
Cut the batter circle into 6 or 8 slices (depending on whether you want your scones to be smaller or bigger) and separate them from each other so they don't stick together while baking.
Bake for about 30-35 minutes. Turn off the oven, open the oven door a bit and let the scones cool down in the oven for 5 more minutes.
When your gluten free pumpkin scones are completely cooled down, sift some carob powder on top, sprinkle a bit of coconut flakes and they're ready to be served!
And if you want to make them even more indulgent, spread a layer of Carob Nutella in the middle of your scones. The recipe is super quick and it will your pastry an even better texture!!
Serving Size 197 g
|Amount Per Serving|
|Calories 532.7 cals||27%|
|% Daily Value*|
|Kilojoules 2236 kJ||27%|
|Fat 22.5 g||35%|
|Sodium 699.5 mg||30%|
|Carbohydrate 60.6 g||20%|
|Protein 8.7 g||17%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|