It is PUMPKIN season!
I actually save the flesh from my Jack 'O Lanterns to make delicious homemade pumpkin puree!
I freeze it, and it is ready to add to recipes such as this one for gluten free pumpkin scones that are perfect for a cozy fall breakfast or a healthy dessert!
Vegan Gluten-Free Pumpkin Scones
Yield: 8 Scones
1 ½ Cups Gluten-Free All-Purpose Flour (I used Bob's)
½ Cup Brown Rice Flour
¼ Cup ZypChicks Pumpkin Spice Hemp Hearts
1 Tsp Baking Powder
½ Tsp Baking Soda
¼ Cup Brown Sugar (or sub Monk Fruit)
1 Tsp Cinnamon
½ Tsp Ground Nutmeg
½ Tsp Ground Ginger
½ Tsp Ground Cloves
½ Tsp Maple Extract (or pure vanilla extract)
¾ Cup Pure Pumpkin Puree
¼ Cup Cold Vegan Butter in Cubes
Preheat the oven to 400°F.
In a large bowl, mix together the flours, hemp, baking powder, baking soda, sweetener, and spices.
Now add the extract, pumpkin puree, and cubed, cold butter. Cut in the butter using a pastry blender or a fork before using your hands to knead the dough just enough to combine everything. If the dough has gotten to warm, place it in the fridge to chill for 20-30 minutes.
On a flat, lightly floured surface, shape a large 1 inch thick round with the dough.
Cut the pumpkin dough into 8 long triangles. Coat your knife with extra butter for smooth cuts.
Evenly space out the cut pumpkin scones on parchment paper lined baking sheet and bake in the preheated for 15 to 18 minutes. Just until cracks start to form on the tops of the scones.
Remove and let cool on a wire rack
For a simple glaze, mix together ¼ cup powdered sugar with 2 tsps or so plant Mylk and a shake of cinnamon. Sprinkle the scones with more Pumpkin Spice Hemp before the glaze hardens.