As you may know by now, I am a big fan of pumpkin. I love to bake in the fall so pumpkin treats naturally become part of my repertoire. I love taking tried and true recipes and making tweaks to put my own stamp on them. This is a scone recipe that I use frequently during the summer months when fresh berries are in season. I made some changes to it to make it a fall favorite. Pair these will my latest obsession - pumpkin buttered coffee - and you are set for a delicious fall breakfast!
Pumpkin Chocolate Chip Scones (adapted from this recipe)
1 cup brown rice
flour + 1/2 cup sorghum flour
½ cup tapioca flour
1 tablespoon baking
¾ teaspoon xanthan gum
½ teaspoon sea salt
1 tsp pumpkin pie spice
½ cup organic palm
1/4 cup maple syrup
½ cup + 2 tablespoons cold non-dairy milk
2 teaspoons vanilla
1/2 cup pumpkin puree
1/4 cup chocolate chips (I use Enjoy Life mini chips)
Preheat oven to
425 degrees F.
Place the flours, baking powder, xanthan gum, pumpkin spice and sea salt
into a medium mixing bowl and whisk together well. Cut in the shortening with
your fingers or a pastry cutter until coarse crumbs are formed.
separate small bowl whisk together the syrup, milk, pumpkin puree and vanilla. Add this to the
dry ingredients and quickly mix together with a fork or wooden spoon until the
dough thickens. Fold in the chocolate chips, being very careful not to over
Drop by the large spoonful onto a cookie sheet and bake for about 15
to 17 minutes, depending on the size of your scone. Makes 6-8 scones.