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
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