Easy to bake gluten free and vegan scones that are full of flavor and healthily indulgent perfect for cozy autumn days! Perfect for breakfast, snack, or dessert!
Yield: 8 servings
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
INGREDIENTS:
- 3 cups Metta GF Flour
- ⅓ cup coconut sugar (or granulated sweetener of choice)
- ¾ cup pumpkin puree
- ½ cup milk (dairy or non-dairy), plus extra for brushing
- ½ cup coconut oil (melted)
- 2 Tbsp maple syrup or liquid sweetener of choice
- 2 tsp pumpkin spice blend
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp pure vanilla extract
- ½ tsp sea salt or pink salt
- ½ cup chocolate chips of choice
- Coarse sea salt or flaked salt (you can also use regular sea salt for that salty finish)
DIRECTIONS:
- Preheat the oven to 400°F. Line a baking sheet with parchment paper then set aside. In a large bowl, combine flour, sugar, pumpkin spice, baking powder, baking soda and salt. Mix well.
- In another large bowl, combine pumpkin puree, milk, oil, maple syrup and vanilla extract. Whisk until smooth.
- Add wet ingredients to dry ingredient and mix until a dough begins to form. Using your hands, knead the dough until smoothly combined.
- Fold in chocolate chips.
- Place the dough onto the prepared baking sheet. Form it into a circle of dough approximately 1 inch thick. Slice the dough into 8 triangular slices. Brush with milk and sprinkle with salt.
- Bake for 25 minutes or until firm and golden.
- Let it cool slightly before serving and enjoy 😊
Note: The recipe was adopted from Kristen Wood. Kristen is a devoted mother, a talented photographer, and a super talented recipe developer. She focuses on whole foods-based, refined sugar-free, gluten-free, vegetarian and vegan family friendly recipes. I’m super excited to have partnered with her to develop this awesome tasting recipe. I’m grateful for her creativity and permission to share this wonderful recipe here.
This recipe is also found on her blog complete with videos and step-by-step photos. Do check it out. The blog is Gluten Free Pumpkin Chocolate Chip Scones and her Instagram handle is moon.and.spoon.and.yum and her Facebook page is moonandspoonandyum
The posted photo is also the courtesy of Kristen Wood!
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Any questions or concerns or ideas on how to improve our recipe and/or process, please feel free to contact us at mettagfatta@gmail.com
