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Author Notes: Classic scones with rich pumpkin flavor, topped with a lightly sweet and creamy yogurt frosting, made gluten-free with oat and chickpea flours. —Hungry Haley
For the scones:
- 1 cup garbanzo bean flour
- 1 cup oat flour
- 1 tablespoon baking powder
- 1 teaspoon sea salt
- 1 1/2 teaspoons pumpkin pie spice
- 4 tablespoons cold butter
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1/3 cup coconut sugar
- 2/3 cup pumpkin puree
For the maple frosting:
- 1/2 cup greek yogurt
- 2 tablespoons pure maple syrup
- Preheat oven to 425F and line a baking sheet with parchment paper.
- Whisk the pumpkin puree, coconut sugar, milk, and vanilla in a small bowl. Set aside.
- In a medium-large bowl, combine the flours, baking powder, sea salt, and pumpkin pie spice. Use a knife to roughly chop the butter into small cubes into the dry ingredients and mix.
- Slowly pour the wet ingredients into the dry and mix until just combined. If it sticks to your fingers at a light touch, add more oat flour by the tablespoon until the dough dries out just a bit.
- Sprinkle a small handful of oat flour over the parchment paper. Scoop the dough onto the paper, lightly roll it in the oat flour, and form into a circle about 1 1/2-2" tall (it shouldn't be flat). Cut into 6 triangles and distribute evenly over the baking sheet
- Bake for 15-17 minutes, or until golden brown on top and firm to the gentle touch. Remove from the oven and cool completely.
- In a small bowl, whisk together the Greek yogurt and maple syrup. Once the scones have cooled, scoop a dollop of frosting onto each scone and spread over the top. Finish with a sprinkle of cinnamon and serve immediately. Store leftovers in an airtight container in the fridge for 1-2 weeks.
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