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Author Notes: As sad as it sounds, I have never had a scone as a child. Not even as an adolescent. And not because my parents were depriving me from enjoying my treats… Simply because scones don’t exist in Italy! I can’t complain, we have lots of amazing pastries and desserts that really kept me entertained as a kid, but the first time I tried a scone, I couldn’t help but thinking: “Where have you been my whole life!?!?!”
Soon after I tried a regular one (I think my first scone was in Macau at the MGM pastry shop, where the chef from France is an absolute legend…. but that is a whole different story ;), I started experimenting in the kitchen to develop a healthier version of them.
In the last few years, I have baked quite a bit of scones, but this moist and fluffy pumpkin version is by far one of the most delicious healthy recipes I have created!
And you know what’s funny? I had my mamma try them as her very first scones and she was totally hooked! …Can you believe she had to wait until she was 60 to try a scone?!?!
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:
- 185 grams Gluten Free Mix
- 40 grams Organic Corn Starch
- 1 tablespoon Coconut Sugar
- 2 tablespoons fine Coconut Flakes
- 1/4 teaspoon Vanilla Extract
- 1/8 teaspoon of Cardamom
- 1/4 teaspoon Pumpkin Spice
- 3 tablespoons canned Pumpkin Puree
- 2 tablespoons Grape Seed Oil
- 1 tablespoon Almond Butter
- 1 piece Egg or Egg Replacer
- 85 grams Coconut Milk
- 1 tablespoon Apple Juice
- 1 1/4 teaspoons Baking Powder
For the Decorations:
- 1 tablespoon Coconut Flakes
- 1 teaspoon Carob Powder
- 2 tablespoons Carob Nutella
- 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!!
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