The Asian pear scones were so delicious – moist and flavorful – that I decided to try another scone. These pumpkin scones are also very moist, with warm spices. Perfect served warm for breakfast with a cup of coffee or tea. And easy to make.
In the bowl of a food processor (or a medium size bowl) combine:
1 3/4 cups all-purpose gluten-free flour
1 1/4 teaspoons xanthan gum (or guar gum)
1/2 cup date sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon allspice (or cinnamon)
1/4 – 1/2 teaspoon ground cloves (or nutmeg, ginger, pumpkin pie spices, cardamon)
1/4 cup Spectrum shortening (or full fat solid coconut oil or congealed olive oil*)
Pulse until crumbly (or use a pastry cutter or fork to combine until crumbly). Place mixture in a medium bowl. Add:
1/2 cup oat milk
1/2 cup + 1 tablespoon pumpkin puree
Mix until just combined. Spray a small baking sheet (9×15) or line with parchment paper. Turn the mixture out onto the baking sheet and form into a flattened circle approximately 8″ diameter. Using a wet knife, cut into quarters and then cut each quarter in half to form 8 triangles. Arrange pieces approximately 1″ apart on the baking sheet and refrigerate for 15-20 minutes. Bake at 400 degrees for 25 minutes (20-30 depending on your oven), or until the top is slightly firm when pressed and the scones are slightly darker in color. Cool.
Glaze with a mixture of monk fruit confectioners sugar (approximately 2 tablespoons) and 1-2 teaspoons maple syrup. Add 1-2 teaspoons water as needed to form a thin glaze, or more maple syrup. Drizzle over scones.
*Put the olive oil in the freezer about an hour before you need it and it will solidify.