Last night I was trying to catch up on my Google Reader and I ran across this amazing recipe on Meghann’s blog, The Inner Workings of a College Graduate. You all know that I love all things pumpkin, so I knew that I had to make these. I only had to make a few changes to make them gluten-free.
3 1/2 cups gluten-free flour mix (*I used Carol Fenster’s sorghum mix)
2 1/2 tsps xanthan gum
3 tsps cinnamon
3 tsps pumpkin pie spice (I didn’t have all the individual spices)
I loved these scones!! Not too sweet, great texture and pumpkin flavor. I have never had a scone before – gluten-free or not. I don’t know what I was thinking! I wish I would have started eating these before now! I am taking these with me to Atlanta to share with my family. 🙂
Filed under: Family, Gluten-Free, Gluten-Free Recipes |
My son and me, November 2000. This is before we were gluten-free/diagnosed Celiac.
Gluten-free is Life 
ok, pumpkin baking queen. cookbook in the works? 🙂
LOL Erin! Maybe!
I am at my sister’s and one of her neighbors brought over a pumpkin roll (not gluten-free), so that is my next venture. However, I may have to add chocolate (or cocoa powder to that). 😉 You know how I love my chocolate pumpkin!
what temp do you cook them at and for how long??
Hi Sharon…
425 for 25-35 minutes or until done. I love these and hope you do too!
Love these – have to bake some!!
I use a blend of coconut oil & butter (~ 1/2 each) for baking & things turn out great – & I usually use ~ 1/4 C coconut flour in a recipe like this. I just baked up a BIG sweet squash last night, so plan to try it soon!
My daughter can’t have egg YOLKS, so it’s great this recipe is vegan 🙂 I think I’ll make them thinner, & bake closer to 12 minutes. Garam masala is another ‘pumpkin pie’ like spice blend that I often use – has cardamom . . . mmmm
Hope you enjoy! 🙂
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