Gluten free and Vegan Cinnamon Pumpkin Scones (revised recipe)

So, the new recipe is a hit. So much so, that next time the only thing I’m changing is doubling the recipe because these went fast! As I said in my first post on these, instead of brown sugar I used organic cane sugar. I only used 2 tsp of cinnamon this time, though I might use half a tsp more next time, and I added about half a cup more of pumpkin.These scones were not too dry, just sweet enough to tempt my sons, and full of vitamin A (from the pumpkin) plus cinnamon which is said to balance blood sugar. My sons do not need to eat gluten free, but I do love having them eat alternative grains when I can. We could all use a bit more variety.


About kristenannmoore

Gluten free, mainly vegetarian herbalist living in beautiful Western Washington, but love to travel. My two boys have various other food intolerances including gluten, so I think and write about food quite a bit. Author of the children's book, The Knight Owl, which has it's own blog:
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One Response to Gluten free and Vegan Cinnamon Pumpkin Scones (revised recipe)

  1. Pingback: Gluten-Free, Dairy-Free, Egg-Free, Nut-Free Zucchini Muffins | spice of life blog

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