Last night I was trying to catch up on my Google Reader and I ran across this amazing recipe on Meghann’s blog, The Inner Workings of a College Graduate. You all know that I love all things pumpkin, so I knew that I had to make these. I only had to make a few changes to make them gluten-free.
3 1/2 cups gluten-free flour mix (*I used Carol Fenster’s sorghum mix)
2 1/2 tsps xanthan gum
3 tsps cinnamon
3 tsps pumpkin pie spice (I didn’t have all the individual spices)
I loved these scones!! Not too sweet, great texture and pumpkin flavor. I have never had a scone before – gluten-free or not. I don’t know what I was thinking! I wish I would have started eating these before now! I am taking these with me to Atlanta to share with my family. 
My son and me, November 2000. This is before we were gluten-free/diagnosed Celiac.
ok, pumpkin baking queen. cookbook in the works?
LOL Erin! Maybe!
I am at my sister's and one of her neighbors brought over a pumpkin roll (not gluten-free), so that is my next venture. However, I may have to add chocolate (or cocoa powder to that).
You know how I love my chocolate pumpkin!
what temp do you cook them at and for how long??
Hi Sharon…
425 for 25-35 minutes or until done. I love these and hope you do too!
Love these – have to bake some!!
I think I'll make them thinner, & bake closer to 12 minutes. Garam masala is another 'pumpkin pie' like spice blend that I often use – has cardamom . . . mmmm
I use a blend of coconut oil & butter (~ 1/2 each) for baking & things turn out great – & I usually use ~ 1/4 C coconut flour in a recipe like this. I just baked up a BIG sweet squash last night, so plan to try it soon!
My daughter can't have egg YOLKS, so it's great this recipe is vegan
Hope you enjoy!
[...] Pumpkin Raisin Scones (vegan, too) [...]
Those look delicious. Is the only pumpkin you use the pumpkin pie spice? Amazing. Thanks for sharing it on Friday Foodie Fix.
Diane,
Yes, that is the only spice! They are so good!!
[...] Pumpkin raisin scones were a new find for me last fall. I couldn’t get enough of these! They freeze well, so I take them out 1 at a time so that I can savor the pumpkiny goodness long into winter. Trader Joe’s pumpkin butter goes really well on these! [...]
where can I order it online?
Hi there,
COuld you please post the whole recipe, I didn't see the other parts of the recipe? WOuld LOVE to try it!!
I assume you took this recipe, and omitted the wheat, dairy etc. and added what you have above, but just wanted to confirm.
Thank you!
N
INGREDIENTS
1/2 cup sugar
2 cups whole wheat pastry flour
1.5 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ginger powder
1 teaspoon nutmeg
1 tablespoon pumpkin spice
3 teaspoons cinnamon
1 teaspoon vanilla extract
1/2 cup margarine
2 cups pumpkin puree
1 cup raisins
DIRECTIONS
In a large mixing bowl, combine dry ingredients (flour, sugar, baking powder, baking soda and ginger). Cut in margarine, adding a bit at a time until mixed. Add pumpkin, vanilla, and raisins. Combine well.
On a lightly floured surface, knead dough a few times, pushing it into a large circle, a few inches thick.
Cut into 8 or so triangular pieces as you would a pizza.
Bake at 425 degrees for 25-30 minutes, or until done.
I prepped the dough last night and this morning it went in the oven.
Yes, that is what I did. I used the following subs:
3 1/2 cups gluten-free flour mix (*I used Carol Fenster’s sorghum mix)
2 1/2 tsps xanthan gum
3 tsps pumpkin pie spice (I didn’t have all the individual spices)
I hope that helps!
Kim