Pumpkin Scones (Gluten free)

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For 8  Scones:
1 cup flour, blend with 1/3 whole wheat (for gluten free take sorghum flour)
1/2 cup tapioca flour
1/2 cup millet flour (or brown rice flour)
1/3 cup sukkanat or palm sugar
1 Tbs baking powder
3/4 tsp Xanthan gum
1 tsp cinnamon powder
1/2 tsp fresh ground nutmeg
1 tsp ginger powder
1/2 tsp ground cloves (or ground mulling spice)
1/2 tsp sea salt

1/2 cup (1 stick) of Earth Balance or other veg. butter replacer

1/2 cup steamed sweet potato, pumpkin or butternut squash
3-4 Tbs almond milk (hold a little for brushing)
2 tsp vanilla extract
1 Tbs egg replacer whipped in 3 Tbs warm water

For the Frosting:
1/3 cup of sukkanat, powdered
1/2 tsp vanilla extract
3-5 tsp almond milk
1 tsp of lemon juice

Grease a baking sheet or cover with baking paper. Pre-heat oven to 350˚F.

Place grain flour with all dry ingredients in a food processor. Add butter replacer in flakes and merge evenly with the dry content. 
Meanwhile whip the egg replacer with warm water. Blend with the other wet ingredients, puree, almond milk, and vanilla extract. 
Blend the wet ingedients in the food processor quickly with the dry ingredients. It is better if the dough stays slightly lumpy. If the dough is too wet it won’t stay formed, then better add some flour. 
Spead the combined dough in a dish, cut scone triangles and transfer to the prepared baking sheet. Brush scones with almond milk and sprinkle with sukkanat, if desired. Bake at 350˚F for 30-40 minutes. Remove from oven to cool down.

Meanwhile powder the sukkanat (or use vegan powdered sugar). Add spices and the liquids gradually to the sugar and stir to an even dense sirup. Splatter icing in stripes over the cooled scones and let dry in room temperature. ©2013Sabineart.com

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