Moist Gluten Free Pumpkin Scones
Soft, tender and moist, these gluten-free pumpkin scones are bursting with Fall flavor and just waiting for you to dip them in a cozy cup of coffee. Enjoy these scones made using rolled oats, all purpose gluten free baking flour, organic cane sugar and vegan butter.
Servings: 6 scones
Ingredients
- 1 ½ cup all purpose gluten-free baking flour
- 1 cup gluten-free oats
- ½ cup organic cane sugar or coconut sugar
- 2 tsp baking powder
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- ½ tsp sea salt
- ¼ cup almond milk
- ¼ cup vegan butter melted and slightly cooled
- ¼ cup pumpkin puree
- 1 flax egg (see notes) or one large egg
- 1 tsp vanilla extract
for the glaze
- ½ cup powdered sugar
- 1 tbsp almond milk
- 1 tbsp maple syrup
- 1 tbsp chopped pecans
Instructions
- Preheat the oven to 350 F° and prepare a baking sheet with parchment paper.In a large bowl, stir together the flour, oats, sugar, baking powder and spices.
- In another bowl, whisk together the almond milk, pumpkin puree, flax egg, melted butter and vanilla until combined. Add the wet ingredients to the dry and stir using a ruber spatula just until combined and no dry bits remain.
- Shape the dough into a 1 ½ inch disc and then cut into 6 evenly sized pieces. Separate the pieces and place them on the baking sheet. Bake for 20-24 minutes.
- Once cooled, stir together the glaze and drizzle over scones. Top with chopped pecans.
Notes
These scones are best if stored lightly covered at room temperature for 2 days or covered in the refrigerator for 5 days.
These scones can be stored in an airtight container in the freezer for up to 3 months.
For 1 flax egg, stir together 1 tablespoon ground flax and 3 tablespoons for water and let it sit for at least 3 minutes to gel.
This post was updated on August 4, 2021.