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Cranberry Pumpkin Scones (Gluten Free)
In 2016 I started trying to cook from scratch more and more. One of the recipes we found and quickly fell in love with was Scottish Scones. They are an oatmeal scone with dry texture, perfect with a cup of coffee. They became a hit in our home, and we served them to any visitor we had. Well fast forward a few years, my daughter is now fully gluten free and even though we love Scottish scones we needed a change in flavor. We took our love for those scones and their texture and merged it with our love of pumpkin spice, and we have the absolute best cranberry pumpkin scones ever.
When I was testing this recipe out my mom was in town visiting. She tried it and was in awe that it was gluten free. There is no chalky texture! It is flavorful and the perfect breakfast scone to pair with a cup of coffee or tea. Her review was that if this was sold in a store, she would go to that store just to buy it because it was that good. I love testing gluten-free recipes with people who do not eat gluten-free, this lets me know if I am on the right track for flavor and texture. This was a winner all around.
HOW TO ENJOY PUMPKIN SPICE SEASON GLUTEN FREE (E-BOOK)
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This e-book shares recipes that encompass the taste of fall and pumpkin spice, with the health benefit of being gluten free, all while tasting delicious. Â If you have been missing out on the flavors of fall or you have been experiencing the painful side effects of cheating and eating gluten during this season, this book…
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This freebie is a three page document that includes a Holiday Baking Checklist, Holiday Baking Shopping List, and The Holiday Baked Goods Gift List.Holiday Baking Checklist quantity Add to cart
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Tags: Baking, Checklist, Christmas, Holiday, Organization
Why Gluten Free
If you are new to my page, welcome. The reason why we are doing a deep dive into gluten free recipes this year is because of my daughter. She is entering adulthood and has to eat gluten free. She has a few medical reasons why, and as a mom my goal is to help her build a recipe book that she can use over the years. So a lot of the recipes we are forming together and tailoring to her tastes, as well as ours, and sharing them with all of you. Gluten free food is expensive and has a history of being chalky in my opinion. Our goal is to make it affordable to make at home and taste delicious. You can learn more about what gluten is and why some people can’t have it here.
Sourcing Bulk Ingredients
Most of my ingredients I try to source in bulk. I do enough cooking and baking from scratch that it is more cost effective for me to purchase in bulk. If you are interested in building your pantry on a budget, I highly suggest checking out Azure Standard. I can order from them once a month if I want to, which I don’t need to do that, and meet a semi truck at a specific drop location. Everyone purchasing helps unload all the product for that drop and then we take our goods and head home. I have saved so much money this way. For example the items I have in bulk for this recipe are: oatmeal, sugar(used to make brown sugar), baking powder, cinnamon, pumpkin pie spice, salt, gluten free flour, dried cranberries and allergen free white chocolate chips all of which I get from Azure Standard.
If you have not started to purchase in bulk I highly suggest taking the time to do a price comparison, especially on spices and flours, before jumping into your holiday baking. Now let’s get to the recipe…
Cranberry Pumpkin Scones
Cranberry Pumpkin Scones – Gluten Free
Equipment
- Measuring Cups
- Measuring Spoons
Ingredients
- 1 1/2 cups 1 for 1 gluten free flour we use Bob’s Red Mill
- 3/4 cup oatmeal verify it’s gluten free
- 1/4 cup firmly packed brown sugar
- 2 tsp baking powder
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/2 cup cold butter cubed
- 1/4 cup coconut milk
- 1/2 cup pumpkin puree
- 1/4 cup dried cranberries
- 1/4 cup white chocolate chips optional
- 1/2 tablespoon vanilla sugar
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 375 degrees.
- In a small bowl mix vanilla sugar and cinnamon and set aside.
- In a medium bowl mix all dry ingredients.
- Using a pastry blender cut the cold cubed butter into the dry ingredients. Until all large and medium clumps are gone.
- Add coconut milk and pumpkin puree and mix together with spatula.
- Mix in dried cranberries and white chocolate chips. You may need to finish combining ingredients with hands, gently squeezing everything together. Be sure not to over mix.
- Transfer to a lightly floured surface and knead 6 times. you do not want the heat of your hands to melt the butter.
- Form into a 1″ thick circle and slice into 8 triangles.
- Place on a parchment lined baking sheet with a 1/2″ to 1″ space between each triangle. and sprinkle vanilla sugar and cinnamon mixture generously over the top of scones.
- Bake for 25-30 minutes. Until edges are lightly browned.
- Let cool completely and enjoy.
Video
Nutrition
Calories: 284kcalCarbohydrates: 35gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 32mgSodium: 352mgPotassium: 95mgFiber: 3gSugar: 15gVitamin A: 2740IUVitamin C: 1mgCalcium: 105mgIron: 2mg
Tried this recipe?Let us know how it was!
If you liked this recipe, you should check out a few of the other recipes we have posted. We will be launching a new Gluten Free recipe each week for the next few months. Make sure you stay tuned for all of the new and exciting things coming your way.
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