Print
Description
Enjoy these gluten-free and dairy-free pumpkin scones, perfect for a fall breakfast or snack.
Ingredients
Scale
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 cup dairy-free butter, cold and cubed
- 1/2 cup pumpkin puree
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and ginger.
- Cut in dairy-free butter until mixture resembles coarse crumbs.
- In a separate bowl, combine pumpkin puree, maple syrup, and vanilla extract.
- Add wet ingredients to dry ingredients and mix until just combined.
- Drop spoonfuls of dough onto a baking sheet.
- Bake for 15-20 minutes, or until golden brown.
- Let cool before serving.
Notes
- For extra flavor, add dairy-free chocolate chips.
- Serve warm with dairy-free butter or coconut cream.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg