The combination of pumpkin and maple make for the perfect fall scone. These gluten free breakfast treats have just the right texture to them. Serve with a glass of cold almond milk or your favorite cup of joe.
The combination of pumpkin and maple make for the perfect fall scone. These gluten free breakfast treats have just the right texture to them. Serve with a glass of cold almond milk or your favorite cup of joe.
Yields1 ServingPrep Time20 minsCook Time10 minsTotal Time30 mins
Preheat your oven to 425 degrees. Grease and lightly dust a scone pan with white rice flour. Here is where you can find the Scone and Cornbread Pan I've been using for years.
2
In your mixer bowl, whisk your dry ingredients.
3
Remove your frozen ghee from the freezer and grate into your dry ingredient mix. I found using a knife was the easiest way to do this. You could also use a cheese grater. Just be careful with your fingers! Using your hands, gently mix the ingredients together making sure there aren't any large clumps.
4
Bowl #2: Mix your remaining wet ingredients together.
5
Fold your wet ingredients into your dry ingredients. I found that my mixer came in handy with this step. I placed it on low and stirred until it was just barely fully mixed. Your batter should not look dry.
6
Lightly dust your counter with white rice flour. Roll your dough into a ball and evenly press into a flat circle the size of your scone pan. Cut the circle into 6 or 8 pieces. (6 worked best for me). Place each scone into your pan and press into place.
7
Bake for 10 to 12 minutes or until light brown.
8
Remove from oven and allow to cool.
Glaze
9
Add the maple sugar and arrowroot flour to a food processor and spin until finely ground.
10
Place ground mixture in a bowl and add spices. Whisk dry ingredients together. Add your coconut milk one teaspoon at a time until your glaze is the desired consistency. *You may substitute organic confections sugar for the maple sugar/arrowroot flour mix.*
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Preheat your oven to 425 degrees. Grease and lightly dust a scone pan with white rice flour. Here is where you can find the Scone and Cornbread Pan I've been using for years.
2
In your mixer bowl, whisk your dry ingredients.
3
Remove your frozen ghee from the freezer and grate into your dry ingredient mix. I found using a knife was the easiest way to do this. You could also use a cheese grater. Just be careful with your fingers! Using your hands, gently mix the ingredients together making sure there aren't any large clumps.
4
Bowl #2: Mix your remaining wet ingredients together.
5
Fold your wet ingredients into your dry ingredients. I found that my mixer came in handy with this step. I placed it on low and stirred until it was just barely fully mixed. Your batter should not look dry.
6
Lightly dust your counter with white rice flour. Roll your dough into a ball and evenly press into a flat circle the size of your scone pan. Cut the circle into 6 or 8 pieces. (6 worked best for me). Place each scone into your pan and press into place.
7
Bake for 10 to 12 minutes or until light brown.
8
Remove from oven and allow to cool.
Glaze
9
Add the maple sugar and arrowroot flour to a food processor and spin until finely ground.
10
Place ground mixture in a bowl and add spices. Whisk dry ingredients together. Add your coconut milk one teaspoon at a time until your glaze is the desired consistency. *You may substitute organic confections sugar for the maple sugar/arrowroot flour mix.*
Diagnosed with Celiac Disease eleven years ago, I've been on a journey discovering what it means to be truly healthy. Join me as I share my personal fitness goals, gluten free recipes I've tried, travel tips, curly hair product reviews and all things creative.
AuthorJennifer LeighCategoryBreakfast, Dessert
