Monday 6 October 2014

Gluten Free Pumpkin Scones with Chocolate Drizzle

I adore pumpkin.

But of course, you knew that already!

Because I made these no-bake pumpkin cheesecake squares and these maple pumpkin cookies!

And there is no better time for pumpkin ALL THINGS than the fall, correct?

Pumpkin always reminds me of my grandfather. He used to buy pumpkin pie exclusively for him and I in the fall and we would both sit down with our pumpkin pie and joke around. Luckily I think we were the only two who liked pumpkin pie -- so there was always lots for us!

Now that I am older I can put pumpkin in whatever I want. That's probably the only perk to being an adult, really.

Beautiful pumpkin scones! These are of course guilt free like my Lemon & Blueberry Scones and absolutely delicious. So warm and sweet and inviting. A beautiful fall treat for breakfast or a snack! And even though there is no butter -- they are every bit as crumbly and wonderful as a 'normal' scone!

The mini dark chocolate chips really seal the deal making this scones IRRESISTABLE. I think I ate three right off the tray...

Okay okay..I KNOW I did :(

These would be a wonderful quick breakfast to throw in your lunch bag, too! Scones are so versatile. And they always sound so fancy.

Look at me. I'm a scone.

So for all the pumpkin fans in your life -- Pumpkin Scones. I promise you it is worth the time and effort!

Chocolate Chip Pumpkin Scones 

Yields 8 large or 16 small scones

Gluten Free, Refined Sugar Free, Vegan Option


  • 1 cup gluten free all-purpose flour (I used the Robin Hood brand) 
  • 1/2 cup oat flour
  • 1/2 cup vanilla brown rice protein* (like SunWarrior)
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon pumpkin pie spice 
  • 1 teaspoon vanilla 
  • 1 egg, flax egg or egg replacer equivalent 
  • 1/2 cup canned pumpkin or pumpkin puree 
  • 1/2 cup liquid sweetener (honey, agave, brown rice syrup, maple syrup)
  • 1/2 cup coconut oil, frozen (Try freezing it into one solid shape like a round scoop or in a mold so you can grate it easily!)
  • 1/2 cup dark chocolate chips 

*For a protein FREE version just replace the protein powder with the same amount of all purpose flour 

For Chocolate Drizzle:

  • 1/4 cup dark chocolate, chopped, melted 
  • 1 tablespoon coconut oil 


  1. Preheat oven to 375
  2. Mix all dry ingredients in a medium sized mixing bowl 
  3. In a large mixing bowl, combine all wet ingredients except your coconut oil and set aside
  4. Take your coconut oil out of the freezer (I froze mine in a bowl and it only took 15 minutes or so) and very quickly grate (using a grater!) frozen coconut oil into your dry mixture! You do not want to take too long or else your body head will melt the coconut oil and it needs to remain cold. You should have a crumbly mixture -- if you see large chunks use a pastry cutter or two knives to slice these down otherwise your scones will fall apart 
  5. Once you have your crumbly mixture, add your chocolate chips and pour your wet ingredients over your bowl and gently fold everything together until you have an almost uniform dough
  6. Pat your dough into a large disk (or two if you are making smaller scones) that is about 1 1/2 inches in height
  7. Cut your disk(s) into 8 scones and very carefully transfer onto a baking sheet lined with parchment paper
  8. If desired, sprinkle with coconut sugar and cinnamon before baking 
  9. Bake for 18- 22 minutes until scones are slightly browned around the edges 
  10. For Glaze: Mix all ingredients together and set aside. Once scones have cooled slightly, drizzle your glaze and serve! 

*Baker's Note: If you prefer a more small and compact scone, separate your dough in half and then roll two discs, cutting each one into 8. You get double the amount and a more compact scone that will still be very satisfying! Also by making the scones smaller it makes them easier to handle and to transport. You get a firmer scone that is still deliciously moist on the inside! 

If you want to be fancy, through on some pumpkin seeds! In fact these scones below were made using the protein powder version of the recipe:

Both recipes are delicious -- the protein ones were a bit firmer on the outside -- that's the main difference I found.

It's all about that drizzle yo!

Don't forget to admire them...OF COURSE!

Make them some tea and serve them up for all your fanciest of gatherings -- and your low-key ones too... Just make them always.

I brought these to work too, you know, to eliminate bias, and they were a success! The flavour palate of these is very comforting and perfect for the change in weather.

Scones make me want to drink tea and curl into a ball with a good book or look out my window as it rains and wax poetic.

They also make me want to eat 5 of them at once and hope no one noticed.

And whichever way you choose to eat them is fine ;)

Happy Scone-ing!


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