Holiday Pumpkin Spice Scones, Gluten Free

When fall arrives and it gets colder outside, it triggers something in me that wants the coziness of scarves, boots, mittens, a fireplace, and the warm scent of cinnamon and cloves. And I get extremely excited for all things pumpkin.

Roasted pumpkin seeds at Halloween, pumpkin pie at Thanksgiving, and now... pumpkin scones at Christmas!

These little treats have the perfect blend of pumpkin spices, no refined sugar, and are completely gluten free.

I LOVE Christmas cookies but I don't love how all that sugar zaps my energy, or how it makes my body feel inflamed, gain weight, and make my skin break out.

These scones totally satisfy my sweet tooth and when you makes them, you can feel good because they're actually good for you! They even have a little protein and fiber so you'll feel satisfied and won't want to scarf down the whole batch in one sitting.

Bake, and enjoy!!

350º F --- 20 minutes --- Makes 9 mini scones

1 cup gluten free all purpose flour
*** My flour blend: 200 g Arrowhead Mills organic millet flour, 150 g Authentic Foods sweet rice flour, 150g Anthony's organic potato starch ***

1 scoop your favorite sugar free, vanilla, plant protein powder
*** see and purchase what I use by clicking here ***

1 tsp baking powder

1 tsp baking soda

1/4 tsp sea salt

1 tsp ground cinnamon

1/2 tsp nutmeg

1/8 tsp each ginger, cardamom

pinch of ground cloves

2/3 cup canned organic pumpkin

1 TBSP melted coconut oil

1 egg

2 TBSP maple syrup

*****************************

Mix dry ingredients together in a bowl with a fork until even distributed.

Mix wet ingredients together in a separate bowl until evenly combined.

Add wet ingredients to dry and mix gently with a rubber spatula until fully incorporated.
Drop golf ball or large tablespoon sized spoonfuls of scone "dough" onto a baking sheet.
Shape with wet fingers into triangle or desired shapes.

Bake at 350 for 20 minutes until scones are slightly springy to the touch and brown on the bottom.
Allow to cool completely before eating.

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Quick Scones, Gluten Free

I don't miss many foods now that I have to keep to a completely gluten free diet.

I don't have celiac disease, but I'm seriously gluten intolerant and eating gluten essentially shuts down my brain function. Debilitating brain fog that feels sticky and thick, headaches, difficulty forming sentences, crippling fatigue... it makes me feel like my brain injury is fresh. Which I HATE. So making a change to my diet to avoid all that was, and is, 100% worth it.

Sometimes I miss Montreal bagels, and real French pastries, but there is a bakery in Montreal that makes a mean gluten free croissant now, and they SHIP TO THE US! So I get my fix on occasion by ordering online. 

But good scones. Oh man, I haven't had one since I was a kid. Not too sweet, just the right crumb and texture, holds butter well... I've had few that are ok but they're all too sweet to be "real" scones in my book. I had pretty much accepted that I would never find a gluten free version that met my standard.

And then my husband made one by accident. And it was WONDERFUL. And fast, and easy, and all that good stuff.

So here's the recipe!

Banana Scones

• 1 cup all-purpose gluten free flour (no gums! Get the recipe for my custom AP flour blend instantly when you sign up for my newsletter)

• 1 scoop vanilla plant protein - get my favorite from my nutrition partner HERE

• 1/4 tsp sea salt

• 1 tsp baking powder  

• 1 tsp baking soda

• 2 mashed bananas

• 1 egg

• 1 TBSP avocado or melted coconut oil

Preheat oven to 350º F - Makes 1 dozen mini scones

Thoroughly mix all ingredients together until fully incorporated. Dough should resemble fluffy cookie dough. Spoon golf ball sized amounts onto cookie sheet lined with parchment paper. Use wet fingers to shape into little triangles, or to your liking.
Bake for 15 minutes until springy to the touch and brown on the bottom. 

Let cool completely before serving, and enjoy! 

•••

 Original/Plain Scones

• 1 cup all purpose gluten free flour (no gums added to the flour mix!)

• 1 scoop vegan vanilla protein (get my fav from my nutrition partner HERE)

• 1 TBSP psyllium husk

• 1 tsp each baking powder and baking soda

• 1/4 tsp sea salt

• 1 egg

• 1 TBSP avocado or melted coconut oil

• 1/2 cup plain European style whole milk plain yogurt (also, no gums!)
 

Preheat oven to 350F Makes 10 mini scones

Blend dry ingredients together in a bowl until all one color. 
Blend wet ingredients in a separate bowl, then add dry ingredients to the wet and mix thoroughly.
Mix until fully incorporated. Dough should look and feel like fluffy cookie dough.
Drop golf ball sized lumps of dough onto a cookie sheet lined with parchment paper.
Shape into triangles or desired shape with wet fingers.
Bake for 15 minutes until springy to the touch and brown on the bottom.
Let cool completely before serving, enjoy!

Apple Cinnamon and Pumpkin scone attempts are up next! Keep an eye out for those before Halloween.

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