Gluten Free Mama
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Gluten Free Pumpkin Chocolate Chip Scones

Mama’s Gluten Free Pumpkin
Chocolate Chip Scones

Ingredients
2 cups Mama’s Almond or Coconut Blend Flour
2 tsp. baking powder
¼ tsp. salt
1 tsp. xanthan or guar gum
2 tsp. cinnamon or pumpkin pie spice

¼ cup butter or dairy free margarine (room temp.)
½ cup sugar (organic sugar, coconut sugar, sucanat, or brown sugar)
1 egg
2 tsp. vanilla
½ cup cream or dairy free milk
1 cup pumpkin puree
¾ cup mini chocolate chips

Directions
Preheat oven to 400º.

In a small bowl combine flour, baking powder, salt & xanthan gum.

In a mixing bowl cream butter and sugar until soft. Add egg and vanilla. Mix well. Slowly pour in flour mixture. Once combined add in chocolate chips. Remove dough from mixing bowl and place in the center of a baking sheet.  Sprinkle lightly with flour and press into an 8 inch circle about 1 inch thick, leaving slightly thicker in the center.

Bake for 28-30 min or until tops begin to brown. Serves 6-8.

White Cream Cheese Glaze

4 ounces cream cheese, softened
1 cup powdered sugar
½ tsp. vanilla
1 to 2 tablespoons milk
In a small bowl, beat the cream cheese until soft. Add confectioners sugar and vanilla extract; beat until smooth. Add enough milk to make a good spreading consistency. Drizzle the scones while they are still warm.

Using Mama’s Scone Mix

¼ cup butter or dairy free margarine (room temp.)
1 cup pumpkin puree
¼ sugar
1 egg
½ cream
1 ¾ cups Mama’s Scone Mix
2 tsp cinnamon or pumpkin pie spice
¾ cups mini chocolate chips
½ cup cream

Directions

Preheat oven to 400º.

In a mixing bowl cream butter, sugar and puree until smooth.  Add egg and mix well.  Add Mama’s Scone mix, cinnamon or pumpkin pie spice, and chocolate chips.  Turn mixer on low speed and while dry ingredients are mixing in, slowly pour in cream.  Mix until well combined.

Remove dough from mixing bowl and place in the center of a baking sheet. Sprinkle lightly with flour and press into an 8 inch circle about 1 inch thick, leaving slightly thicker in the center.

Bake for 28-30 min or until tops begin to brown. Serves 6-8.

 

Gluten Free Pumpkin Chocolate Chip Scones
 
Prep Time
Cook Time
Total time
 
Use this from scratch recipe, or start with Mama's Scone Mix for a quick and easy batch of scones.
Author:
Recipe type: Biscuits & Scones
Serves: 8 Scones
Ingredients
  • 2 cups Mama's Almond or Coconut Blend Flour
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • 1 tsp. xanthan or guar gum
  • 2 tsp. cinnamon or pumpkin pie spice
  • ¼ cup butter or dairy free margarine (room temp.)
  • ½ cup sugar (organic sugar, coconut sugar, sucanat, or brown sugar)
  • 1 egg
  • 2 tsp. vanilla
  • ½ cup cream or dairy free milk
  • 1 cup pumpkin puree
  • ¾ cup mini chocolate chips
  • White Cream Cheese Glaze
  • 4 ounces cream cheese, softened
  • 1 cup powdered sugar
  • ½ tsp. vanilla
  • 1 to 2 tablespoons milk
Instructions
  1. Preheat oven to 400º.
  2. In a small bowl combine flour, baking powder, salt & xanthan gum.
  3. In a mixing bowl cream butter and sugar until soft. Add egg and vanilla. Mix well. Slowly pour in flour mixture. Once combined add in chocolate chips. Remove dough from mixing bowl and place in the center of a baking sheet. Sprinkle lightly with flour and press into an 8 inch circle about 1 inch thick, leaving slightly thicker in the center.
  4. Bake for 28-30 min or until tops begin to brown. Serves 6-8.
  5. For Icing: In a small bowl, beat the cream cheese until soft. Add confectioners sugar and vanilla extract; beat until smooth. Add enough milk to make a good spreading consistency. Drizzle the scones while they are still warm.

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