Autumn is my favorite season - no more 90 degree weather, I get to wear my cute sweaters, and I can start to BAKE!! I have a great passion for cooking & baking...there's something so rewarding about making food that others can enjoy. It's like I am giving someone a piece of my soul.
I have been reading a few studies that might link PCOS and gluten sensitivity, so I am trying to incorporate more Gluten Free (GF) recipes into our meals.
With that, I thought why not turn my favorite Pumpkin Scone recipe into a GF one?
This is my first attempt, so I may have some changes as I make it more often.
1 cup quinoa flour
1/2 cup tapioca flour
1/2 cup ground millett
1 teaspoon xantham gum
2 TB stevia
1 TB aluminum free baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon ground cloves
5-6 TB Butter
1 cup canned pumpkin (level)
3 TB milk
1 egg + 1 egg white
(Please note I have an electric oven, so my temps and times might be a little off from yours).
Preheat oven to 350 degrees (gas oven maybe 400). Line a baking sheet with parchment paper. Combine all dry ingredients into a large bowl and mix. Cut butter into dry ingredients, until crumbly.
In a medium bowl, mix together pumpkin, milk and eggs. Combine with the dry ingredients in the large bowl and and mix until the dough forms into a ball.
Use a knife dipped in flour to cut the dough into 12 triangles. Place on baking sheet covered with parchment paper.
Bake at 350 for 12-14 minutes, until a golden brown color. Place on rack to cool.
1 cup powdered sugar
1 TB vanilla extract
2 TB milk
a pinch each of cinnamon, ginger, ground cloves and nutmeg (or your liking).
Once scones have had a chance to cool off, either drizzle or use a brush to glaze the tops.
I plan on tweaking this recipe as the season goes by...I will keep you posted with changes/variations.