It’s been a “hit the ground running” sort of Fall, but I am finally experimenting in the kitchen again! These gluten and grain-free Spiced Pumpkin Scones were originally going to be a standard pumpkin loaf (always lovely!), but I decided something a little different might be fun! This recipe is also dairy and egg-free, making it suitable for both vegans and paleo-people alike.
Autumn is a favourite flavour-season for many, and it’s no wonder! By eating seasonally, we are now inundated with gorgeous squash, pumpkins, apples, late berries and root veggies, lovely mushrooms, and hearty greens – all the makings of the warm, comforting Fall dishes that we love.
As the days shorten and the sun’s warmth fades away, it is helpful to take advantage of these heartier foods to nourish our bodies for the coming Winter. It is also the season to start adding warmer spices back into our recipes to keep us toasty and moving freely.
Most pumpkin scone recipes are sweet and very dessert-forward. These are a more traditional scone were the sweet is minimal, allowing for more diverse use.
- Eat plain or buttered with your morning coffee or afternoon tea.
- Omit the vanilla and use less maple syrup to serve alongside a tasty veggie soup or beef stew (like cornbread!).
- Or, easily turn these scones into a sweeter treat by topping with a simple sugar glaze. You could also sprinkle some coconut sugar and cinnamon on top before baking to achieve a crystalline sweet topping right in the oven.
I like to use multiple types of flour in my recipes – this increases nutrient density, fibre, and variety in my diet, plus, it allows me to utilize more expensive flours such as almond, cassava, or tigernut. You are always welcome to try your own mix if you are adept at switching out ingredients, or you might try a different recipe if these flours aren’t accessible to you! If you used a gluten-free all purpose flour (like Bob’s for example), the result should be similar, but I haven’t tried this myself with this particular recipe.
Spiced Pumpkin SconesCourse: Breakfast, Dairy-free, Dessert, Egg-Free, Gluten-free, Grain-free, Paleo, Recipes, Snacks, Vegan
1.5 c. almond flour
1 c. chickpea flour
1/2 c. tapioca starch
1 tsp baking powder (corn-free)
1 tsp each: cinnamon, ginger, nutmeg/mace
1/2 tsp salt
1/4 c. coconut oil, solid/cold
1/4 c. full fat coconut milk
2-3 Tbsp maple syrup
1 Tbsp molasses
1/4 c. canned pumpkin
1 tsp vanilla, optional
- Preheat oven to 375F.
- Mix dry ingredients in a large bowl.
- Cut the coconut oil into dry ingredients with a fork or two knives until a nice crumb forms (a few small lumps are okay – this causes the scones to have more “flake”).
- Make a well and add the rest of the wet ingredients. Mix together to form a soft dough (this may be on the wetter side if your pumpkin is soggy, or your coconut milk has less fat, or if your coconut oil is runny – just add a little more chickpea flour until it’s more manageable).
- Scrape dough onto a parchment-lined baking sheet and pat into a flat circle, approx 2 inches thick. Alternatively, drop spoonfuls onto pan like drop-biscuits/cookies and pat into nice circles to make individual scones!
- Bake at 375F for 15-20 mins (depending on size/thickness), or until fragrant and golden around the edges. It shouldn’t sink in the middle when you poke it gently.
- Allow to cool on a rack for 10-15 mins before cutting into 8 wedges. Serve with butter alongside your favourite tea or coffee, or add a glaze and serve as a sweet dessert.