Pumpkin Scones

Free of: Wheat, Gluten, Eggs, Dairy, Soy, Corn, Nuts

I spent a day experimenting in the kitchen and came up with this great pumpkin scone recipe just in time for Thanksgiving!

Ingredients:

(makes 8 scones)

1 cup gluten free oat flour

1/2 cup coconut flour

1 tsp baking soda

1/8 tsp salt

1 Tbsp pumpkin pie spice

1 tsp cinnamon

1/2 cup pumpkin puree (not pie filling)

1/4 cup dairy free milk

1/3 cup + 2 Tbsp agave nectar

1 tsp molasses

Pre-heat oven to 350 degrees

In  medium bowl, sift together dry ingredients

In a small bowl, blend together wet ingredients with a stand or hand mixer

Add the wet ingredients to the dry ingredients and mix until fully incorporated

Form a large ball with the dough and place on a sheet of wax or parchment paper

Press out the dough in 1/2 inch flat circle (if the dough is sticky, place more paper on top of it before pressing)

Transfer to a cookie sheet, cut circle into 8 triangles, gently pull them slightly away from each other and bake for 10-12 minutes.

Let cool 5 minutes and serve warm.

Note: For a little something extra you can mix 1/4 cup extra dark, vegan, gluten free chocolate chunks or nuts in the dough, top with a single raw pecan half directly before baking or drizzle with a little icing.

These scones are a great treat to give as a gift, share with your family, or surprise your crew with this holiday season. They are only good for about 3 or 4 days so enjoy them quickly with a cup of chai tea or a pumpkin spice late!

As Always,

Here's to Life, Love, Health and Happiness... and Family! CHEERS!