Gluten Free Vegan Pumpkin Cinnamon Scones

This is actually a work in progress although they turned out pretty good, it was my first attempt at it and next time I will try to tweak the recipe a bit. I used the dry/wet proportions from Flying Apron’s blueberry cinnamon scones, just to give credit where it is due. Here’s the recipe:
2.75 C + 1 T of oat flour 
1.5 C brown rice flour
1 t baking pwdr
1/2 t baking soda
3/4 sea salt
1 T cinnamon
1 C canned pumpkin
1/2 C canola oil
1 C brown sugar
1/2 C almond milk (or rice, soy, hemp, whatever milk you like)
pinch of nutmeg
2 flat baking sheets lined with parchment paper

 Combine the dry ingredients (except the sugar) in a bowl. In another bowl start mixing the sugar and pumpkin with an electric mixer. Add the oil. When thoroughly mixed, start adding the dry ingredients alternately with the almond milk. Once everything is smooth, chill in the refrigerator for at least 3 hours, then either roll the dough out on brown rice flour and cut into 8 wedges of the circle (cook half an hour at 375) or, spoon smaller amounts onto the baking sheets (lined with parchment paper) and bake at 360 for half an hour. The latter is what I did b/c the former way just makes too big of a scone, especially for my sons. They like these~ but here is what I learned from this first attempt. These taste very much of cinnamon, not at all pumpkin-y so next time I might use less cinnamon and more pumpkin. These also are not very sweet at all, which I like, but next time I think I will use organic cane sugar instead of brown sugar. These are also on the dry side, but I think adding more pumpkin will help that enough that I won’t change the other liquid amounts. As long as the kids like them they are fulfilling their purpose as I wanted something for them to eat with alternate flours and the vitamin A from the pumpkin, and also as my sister reminded me the other day, cinnamon helps balance sugar which is a good way to start the day~ balanced.


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