Gluten Free Pumpkin Cinnamon Chip Scones
One of my fondest memories growing up is going to the “tea room” in the little downtown beach area that I grew up in. They had the best scones with clotted cream and jam and it was always such a special treat when my mom would get them for us! Ever since, scones have been one of my favorite pastries, but unfortunately gluten free scones are usually subpar and it has taken a lot of trial and error to get my scones to where I want them to be! I have finally found success with my Pumpkin Cinnamon Chip Scones!! I will say they are best enjoyed with an afternoon coffee or chai!
PREP TIME
15 minutes
COOK TIME
25 minutes
INGREDIENTS
14
Serves: 8
Ingredients
- 2.25 cups2.25 cups2.25 cups Gluten Free Flour
- 2 Tbsp2 Tbsp2 Tbsp Brown Sugar
- 2 tsp2 tsp2 tsp Baking Powder
- 1 tsp1 tsp1 tsp Xanthan Gum
- .5 tsp.5 tsp.5 tsp Baking Soda
- .5 tsp.5 tsp.5 tsp Salt
- 1 tsp1 tsp1 tsp Pumpkin Pie Spice
- 1 tsp1 tsp1 tsp Ground Cinnamon
- 8 Tbsp8 Tbsp8 Tbsp Unsalted Butter
- 1 whole1 whole1 whole Egg
- 0.5 cup0.5 cup0.5 cup Sour Cream
- 0.5 cup0.5 cup0.5 cup Pumpkin Purée
- 1 tsp1 tsp1 tsp Vanilla Extract
- 0.5 cup0.5 cup0.5 cup Cinnamon Baking Chips
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to 375F and line a pan with parchment paper.
- In a bowl whisk together your flour, brown sugar, baking powder, xanthan gum, baking soda, salt, and spices.
- Cut the butter into the flour mixture until the mixture is crumbly. You can do this using two forks or a pastry cutter.
- Add your cinnamon chips to the flour mixture.
- In a separate bowl, combine your egg, sour cream, pumpkin puree, and vanilla.
- Add your wet ingredients into your dry ingredients with a wooden spoon until everything comes together. Don’t be alarmed if it is still a little crumbly.
- Dust your counter and the dough with some flour and lightly push the dough together, being careful to not to overwork the dough. If you spend too much time forming the dough, the butter will melt.
- Shape the dough into a circle about 8-9inches across & an inch thick. Cut into 8 even triangles and carefully transfer to your pan.
- An optional final step is to brush the scones with melted butter and sprinkle with a little bit of turbinado sugar.
- Bake for 20-25 minutes or until golden brown.
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My Notes:
About This Recipe
Show nutritional information
Baked Goods Coconut Free Gluten Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 351 |
| Fat: | 19 g |
| Carbohydrates: | 41 g |
| Protein: | 8 g |
| Cholesterol: | 42 g |
| Sodium: | 440 mg |
| Fiber: | 3 g |
| Sugars: | 12 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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