Posted on October 8, 2012 by Webdev
Makes 8 scones
2 cups gf flour
1 cup sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground allspice
1/2 teaspoon cinnamon
1 cup pumpkin purée
1/2 cup gf yogurt
3 Tablespoons vegetable oil
1 Tablespoon unsalted butter, melted
Sugar, cinnamon, & nutmeg for topping
Preheat oven to 425°F.
In a large bowl combine dry ingredients (gf flour through cinnamon).
In a separate bowl, whisk together pumpkin purée, egg, yogurt, and vegetable oil.
Pour pumpkin mixture into dry ingredients and stir until just blended.
Shape dough on a lightly gf floured surface into a 6″ disc (about 1 ” thick). Cut into 8 even wedges. Brush tops with melted butter and sprinkle with sugar, cinnamon and nutmeg.
Bake on a cookie sheet for 12 to 15 minutes or until lightly browned.
Serve with Cranberry Curd.
or a delicious variation, add Craisins and chopped pecans or walnuts.
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