Gluten-free Vegan Pumpkin Raisin Scones

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.  🙂




9 Responses

  1. 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!

  2. what temp do you cook them at and for how long??

  3. 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

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