Fall (aka: pumpkin treats season) and I got off to a rocky start. First it was the pumpkin ice cream that curdled from the addition of fresh ginger. Then there was the pumpkin ice cream that froze into a solid block of pumpkin flavored ice. THEN there was the misguided vegan pumpkin bread that had the texture of a vegan pumpkin bread sandcastle. You get the idea. All I wanted was what I had been waiting all year for: a damn pumpkin flavored treat that didn’t suck. Well, here they are.
People who know anything about pastry, I can see you rolling your eyes. And I get it; these aren’t really scones. No cutting butter and no adding cream. They are, however, leavened with baking soda and are just barely sweet so the pumpkin and spice shine through. On that note, these are way easier to make than traditional scones and I’ve made up for the lack of milkfat by mixing in half of a candy bar. Because I like you.
Gluten-free Pumpkin Scones with Dark Chocolate Chips
I made these high quality dark chocolate chips by chopping up a chocolate bar, but you can use regular chocolate chips as well. These are easily made dairy free (mine were!) by using a non-diary milk and a vegan dark chocolate.
1/2 cup sorghum flour
1/2 cup millet flour
1/2 cup tapioca flour
1/4 cup oat flour
1 1/2 t baking soda
1 1/2 t xanthan gum
1/4 t salt
3 T brown sugar (lightly packed)
1 t cinnamon
1/2 t ginger
1/2 t allspice
1/4 t cardamom
2/3 cup canned pumpkin
1/4 cup canola oil
2 T milk
1/3 cup chopped dark chocolate or chocolate chips
1. Preheat the oven to 400 degrees. Whisk together the dry ingredients in a large bowl and set aside.
2. In a medium bowl beat the pumpkin, oil, and egg until well combined.
3. Pour the pumpkin mixture into the dry ingredients and stir until mostly combined. At this point, the dough will be very dry and a bit crumbly.
4. Add up to 2 T of milk to bring the dough together. It will be a bit sticky, but should still be firm enough to collect into a ball and hold its shape. Fold in the chocolate.
5. Place the dough in the center of a parchment lined baking sheet and–with wet hands–flatten into a disk about 6 inches across.
6. With a wet knife, slice into 8 triangles and spread them out evenly on the baking sheet.
7. Bake for about 15 minutes or until a tester comes out clean.