Gluten Free Pumpkin Scones (Edit recipe)

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When a pumpkin baked good is baking the entire house smells of fall. Even in Hawai’i. These simple scones are great with an afternoon coffee or tea. The crunch of turbinado sugar on top elevates it to a real treat.

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PREP TIME

10 minutes

COOK TIME

20 minutes

INGREDIENTS

12

Serves: 8

Ingredients

2 cups Gluten-Free All-Purpose Flour - King Arthur
2 tsp Baking Powder
1 tsp Pumpkin Pie Spice - Primal Palate
.25 tsp Sea Salt
.5 cup Butter, Salted, cut into small cubes
.5 cup Half and Half, or full fat coconut milk
.5 cup Coconut Sugar, Or light brown sugar
.5 cup Pumpkin Purée
1 tsp Pure Vanilla Extract

Topping

1 Tbsp Turbinado Sugar
.25 tsp Pumpkin Pie Spice - Primal Palate

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Process

Cook Mode

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 oven to 400 degrees.
Line a cookie sheet with parchment paper.
Mix turbinado sugar and pumpkin spice in a small bowl, set aside.
In a large bowl add the flour, baking powder, pumpkin spice, and salt. Stir
Add the chilled cubed butter and stir with spatula or wood spoon to combine and break up butter a little.
Don’t over mix you still want clumps of butter.
In a small bowl add the half and half, sugar, pumpkin puree and vanilla. Stir to combine.
Pour into the flour mixture and stir to combine.
It will be slightly dry, that is fine.
Dump the dough onto the parchment paper and using clean dry hands form into a large disk. The disk should be about 1.5” thick.
Cut the disk into 8 pie shaped pieces.
Sprinkle with the turbinado sugar mixture.
Bake for 18-20 minutes, turn pan halfway through.
Let cool for 10 minutes.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	304
Fat:	13 g
Carbohydrates:	43 g
Protein:	2 g
Cholesterol:	35 g
Sodium:	188 mg
Fiber:	0 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.