EGGLESS PUMPKIN SCONES
Easy, simple, and fun to make breakfast or snack time pumpkin scones A recipe that it’s gluten free, dairy, egg, and sugar free. Best eaten the day made, but they can be frozen individually wrapped in wax paper and placed in freezer bag. Take out and warm only what you need to eat for the day. Serves 5. I enjoy these scones with a helping of a good unsweetened apple butter. My favorite brand is Dillman’s Farm.
Gluten free, lactose free, egg free, and low glycemic index sugar Pumpkin Scones.
Looking for comfort food? Well, I developed this recipe to satisfied the need for comfort foods in a section of the population that might feel left out at times. Please feel free to adapt some of the ingredients to meet your needs, but be aware that I have tested only the ingredients provided in the recipe. Enjoy.
Ingrediens:
French flour blend (2 cups), find recipe in my book
Pumpkin puree, 1/2 cup+ 2 tbsps.
Baking powder (1 tbsp.)
Baking soda (1/4 tsp.)
Salt (1 tsp.)
Ceylon cinnamon, ground ( 1 tsp.)
Cloves, ground ( 1/4 tsp.)
Ginger, ground (1/2 tsp.)
Cardamon, ground (1/4 tsp.)
Sugar (Monk Fruit Golden), (1/4 cup). This sugar is zero glycemic index and will not spike blood glucose. Coconut sugar works well too and is low glycemic index.
Sour cream Lactose free (1/2 cup)
Butter unsalted, cultured (4oz./ 1/2 cup)
Method: In a large bowl or food processor, place all the dry ingredients and mix well. Add butter and process until it looks like cornmeal. In a small bowl mix the pumkin, sour cream and vanilla, next add this mixture to the dry ingredients, and process until dough just barely comes together. Remove from food processor and turn over a surface that will allow you to knead the dough once or twice, form a rectangle of about 1 inch deep and cut 5 triangles or shape into individual triangles. Place the cut scones over a baking tray lined with parchment paper and sprinkle the top of the scones with a light dust of cinnamon. Allow the scones to rest in the refrigerator for about 10 minutes. Place in a preheated oven 400 °F for about 15 minutes or until golden brown and set. Cool 10 minutes and enjoy with a good cup of coffee or tea. #glutenfreepumpkinscones