Sugar Free And Gluten Free Pumpkin Coconut Scones Recipes

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GLUTEN FREE PUMPKIN SCONE RECIPE



Gluten Free Pumpkin Scone Recipe image

These gluten-free pumpkin scones are everything we love about scones, but with extra love from the pumpkin spice and homemade glaze.

Provided by Laura Fuentes

Categories     Breakfast

Time 26m

Number Of Ingredients 13

1 3/4 cup + 1 tablespoon gluten-free flour mix*
¼ cup granulated sugar
3 teaspoons baking powder
½ teaspoon salt
1 ½ teaspoons pumpkin pie spice
6 tablespoons butter, frozen
½ cup pumpkin puree
2 tablespoons half & half
1 large egg
½ cup powdered sugar
3 teaspoons milk
½ teaspoon ground cinnamon
⅛ teaspoon pumpkin spice

Steps:

  • Preheat the oven to 425F and line a baking sheet with parchment paper.
  • Combine the gluten-free flour (or rice flour, starch, xanthan gum), sugar, baking powder, salt, and pumpkin spice inside a sifter and sift into a large bowl. Give it a mix to combine.
  • Using a cheese grater, grate the butter into the dry mixture. Combine the shredded butter and dry ingredients with your hands until there are no large lumps and you have a coarse sand-like texture.
  • In a medium bowl, whisk the pumpkin, half & half, and eggs until smooth. Pour the wet ingredients into dry ingredients and mix with a wooden spoon until a thick dough forms.
  • Transfer the dough onto a lightly floured surface (with additional gluten-free flour or tapioca starch) and make a large circle around 1-inch thick.
  • Cut the dough into 6 to 8 triangles and place each scone onto the lined baking sheet. If using a scone pan, grease it first and then simply fill each scone cavity with dough.
  • Bake 14-16 minutes until they are light brown. Remove from oven and allow them to cool.

Nutrition Facts : ServingSize 1 scone, Calories 290 calories, Sugar 18g, Sodium 168mg, Fat 10.4g, SaturatedFat 6g, TransFat 0g, Carbohydrate 43g, Fiber 2.6g, Protein 4.6g, Cholesterol 48mg

SUGAR FREE AND GLUTEN FREE PUMPKIN COCONUT SCONES



sugar free and gluten free pumpkin coconut scones image

Provided by By The Merrymaker Sisters

Time 50m

Number Of Ingredients 11

2 cups almond meal
3/4 cup coconut milk (canned) + a little extra
1/2 cup coconut flour
1/2 cup cooked pumpkin puree
1/4 cup (50g) butter cubed
pinch of salt
1 cup fresh or defrosted strawberries
2 tbs. chia seeds
1 tbs. water
1 tbs. lemon juice
1 tbs. honey or maple syrup (optional)

Steps:

  • Preheat the oven to 180°C (350°F) and line a baking tray with baking paper. In a bowl mix the almond meal, coconut flour and salt together. Add the butter and rub into the dry mix with fingertips. Stir through the coconut milk and pumpkin puree until a dough forms. Portion the dough in to small balls (about 1/4 or 1/3 cup size) place on to the baking tray and flatten slightly. This should make about 10 scones. With a pastry brush, brush a little extra coconut milk on top of each scone. Place in to the oven for 30 minutes or until golden.
  • In a blender whiz all the ingredients. Place in to a saucepan on medium heat for about 5-10 minutes, stirring occasionally. The jam should become nice and thick, take off heat and allow to sit for 10 minutes. Place into a jar, bowl, or container and in to the fridge until ready to eat!

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