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.