The idea of (er, request for) a gluten-free scone was a little daunting. There is so much flour!!! How in the world could one make a gluten-free scone that did not taste too beany, or grainy, or heavy?
Finding the answer was a trick for us, but after a little brainstorming, we hit on some intriguing tricks…and one test batch had us near perfection!
We have been very pleased with the reception of our gluten-free Pumpkin Spice Scones, especially the excitement people who cannot, or are not, eating gluten consistently exhibit when they discover these gluten-free treats.
And so, as part of our mission to share information and get more people eating, living, and going vegan, we are happy to share our recipe for you to try at home. We hope you enjoy it!
Pumpkin Spice Scones (gluten free)
– Makes 8-10 scones.
1 cup soy milk
2 teaspoons apple cider vinegar
2 cups gluten-free all-purpose flour
1 cup brown rice flour
1/2 cup sugar
2 tablespoons baking powder
1/2 teaspoon salt
2 teaspoons xanthan gum
1 tablespooon flax meal
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 cup coconut oil
3/4 cup canned pumpkin
1 tablespoon canola oil
1/4 cup maple syrup
1 teaspoon vanilla
1/3 cup brown sugar, for sprinkling
Preheat the oven to 375 F. If you are not using a non-stick scone pan (they are great!), lightly grease a baking sheet. Measure out the milk in a large measuring cup and add the vinegar to it. Set aside to curdle. Combine the flours, baking powder, salt, xanthan gum, flax meal, spices, and sugar. Add the coconut oil in small clumps, then use your fingers or a pastry cutter to cut it into the flour until the dough texture becomes pebble-like. Add the pumpkin to the milk mixture and mix with a fork until most of the lumps are gone. Create a well in the center and add the milk mixture, oil, maple syrup, and vanilla. Mix with a wooden spoon until about half of the flour is incorporated. Mix again until all the ingredients are just moistened, taking care not to overmix. A couple of dry-looking spots are fine. Use two spoons to scoop the batter into the scone pan or to drop batter onto the baking sheet. Dust the tops of the scones with brown sugar, then bake for 18-22 minutes, until the tops are lightly browned and firm; it may take a little longer on a baking sheet. Transfer to a cooling rack, and then remove from the pans and allow to cool further. (Rosemary likes to remove the scones by turning over the pan and shaking them out; Justin gets extremely antsy with this method, though it always works!)