Gluten-Free Cinnamon Pumpkin Scones is a delightful way to start a day. Once fall hits pumpkin recipes are on everyone’s mind. In other words, it is pumpkin scones are a classic comfort fall food. Nevertheless, these scones will have you dreaming of fall treats and warm sweaters. Moreover, they are the perfect after-school treat or grab-and-go breakfast. A delightful Fall treat is sure to delight your tastebuds.
Gluten-Free Cinnamon Pumpkin Scones
Consequently, I had leftover canned pumpkin in my fridge that I wanted to use up and not waste. Needless to say, I love scones for breakfast. Lastly, I also love the combination of cinnamon with pumpkin. With fall coming here in America there seem to be lots of pumpkin goodies and coffees everywhere. In conclusion, top with cinnamon sugar or a Pupkin Maple Glaze.
In all honesty, thanks for visiting or following my blog! I appreciate you! Have a wonderful day/night wherever you may be! In fact, Cassava Flour Information and Monkfruit Sweetener Information for the history and data about this ingredient.
Cassava Flour and Monkfruit Sweetener can be found at Amazon.
*Nutritional Facts are based on 12 servings or 12 scones. You may cut your scones bigger or larger. Nutritional Facts for Pumpkin Maple Glaze are listed separately.
Personal Notes:
Nonetheless, 2020 is very beyond weird. In any event, I can’t wait for this year to be over. However, I am praying that things will run smoothly until the end of the year.
Nevertheless, I thrive on positivity. Therefore, I have tried to stay away from social media. In any case, I go in search every day to look for positive stories that embody human kindness. Hence, I often try to post a positive story or quote to share. Thus, I share this quote from Charlie Brown. “Keep looking up that’s the secret of life.”
Indeed, I hope and pray that your life is looking up.
Gluten-Free Cinnamon Pumpkin Scones
Ingredients:
- 2 cups cassava flour
- 1/2 cup Monk Fruit Sweetener
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon pink salt
- 1/4 teaspoon cream of tartar
- 3 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 cup coconut oil
- 1/2 cup pumpkin puree
- 1 egg
- 2 tablespoons almond milk
Cinnamon Topping Ingredients :
- 1 tablespoon water
- 2 tablespoons Monk Fruit Sweetener
- 1/2 teaspoon cinnamon
Directions For Gluten-Free Cinnamon Pumpkin Scones:
First, preheat the oven to 350. Second, oil a baking stone or baking sheet. Thirdly, in a medium-sized bowl combine the cassava flour, monk fruit sweetener, baking powder, baking soda, salt, cream of tartar, cinnamon, and nutmeg and stir until well combined. Using a pastry knife cut the coconut oil into the flour mixture until it resembles coarse crumbs. Next, beat the egg and add to pumpkin puree and almond milk.
Finally, mix the cassava flour mixture together with the Pumpkin mixture. Roll dough into a ball. Place the dough onto your baking stone or baking pan. Flatten and create a disc approximately 1 in thick.
Using a pastry brush wipe the top of your cinnamon Pumpkin Scones with water. Or skip the cinnamon sugar and glaze with a Pumpkin Maple Glaze. The choice is yours. Combine the Monk fruit sweetener and cinnamon for the topping. Next to last, top the Cinnamon Pumpkin Scones with the cinnamon sugar and press firmly into the dough.
Lastly, cut scones. I cut several sizes as sometimes I want a small one and sometimes I want a big one. Most importantly, space the scones slightly apart so they cook all the way through. Next, place the scones in the preheated oven and bake for 15 – 20 minutes. Remove from oven and allow to cool.
Cream Cheese Pumpkin Glaze
Ingredients:
- 3 tbsp room temperature cream cheese
- 1/3 cup powdered monkfruit sweetener
- 2 tbsp pumpkin puree
- 1 tbsp maple sugar
Directions:
First, using a fork or electric mixer blend the cream cheese until smooth. Second, blend the monkfruit into the smoothened cream cheese. Finally, add in the pumpkin puree and maple sugar. Lastly, drizzle over the scones.
Gluten-Free Cinnamon Pumpkin Scones
Equipment
Ingredients
- 1 cups cassava flour
- 1 cup " class="wprm-recipe-ingredient-link" target="_blank">almond flour
- 1/2 cup monkfruit sweetener
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp pink salt
- 3 tsp cinnamon
- 1/4 tsp ginger
- 1 tsp nutmeg
- 1 pinch allspice * optional ingredient
- 1/2 tsp pink salt
- 1 pinch of mace * optional ingredient
- 1 pinch of cloves * optional ingredient
- 1/2 cup pumpkin puree
- 1 whole egg
- 2 tbsp almond milk
Topping Ingredients
- 2 tbsp monkfruit sweetener
- 1/4 tsp cinnamon
- 1 tsp of water
Pumpkin Maple Glaze
- 4 tbsp room temperature cream cheese
- 1/3 cup powdered monkfruit sweetener
- 2 tbsp pumpkin puree
- 1 tbsp maple sugar
Instructions
- First, preheat oven to 350.
- Second, oil a baking stone or baking sheet.
- Next, in a medium-sized bowl combine the cassava flour, almond flour, monk fruit sweetener, baking powder, baking soda, salt, cream of tartar, cinnamon, nutmeg and stir until well combined.1 cups cassava flour, 1 cup almond flour, 1/2 cup monkfruit sweetener, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp pink salt, 3 tsp cinnamon, 1/4 tsp ginger, 1 tsp nutmeg, 1 pinch allspice, 1 pinch of mace, 1 pinch of cloves, 1/2 tsp pink salt
- Finally, using a pastry knife cut in the coconut oil into the flour mixture until it resembles coarse crumbs.
- Next, beat the egg and add to pumpkin puree and milk.1/2 cup pumpkin puree, 1 whole egg, 2 tbsp almond milk
- Mix the flour mixture together with the Pumpkin mixture.
- Finally, roll the dough into a ball.
- Place the dough onto your baking stone or baking pan.
- Next, flatten and create a disc approximately 1 in thick.
- Using a pastry brush wipe the top of your cinnamon Pumpkin Scones with water.
- Combine the Monk fruit sweetener and cinnamon for the topping.1/4 tsp cinnamon, 1 tsp of water, 2 tbsp monkfruit sweetener
- Top the Cinnamon Pumpkin Scones with the cinnamon sugar and press firmly into the dough.
- Lastly, cut scones.
- Space the scones slightly apart so they cook all the way through.
- Place scones in preheated oven bake for 15 - 20 minutes.
- Remove from oven and allow to cool.
Pumpkin Maple Glaze
- First, using a fork or electric mixer blend the cream cheese until smooth4 tbsp room temperature cream cheese
- Second, blend the monkfruit into the smoothened cream cheese.1/3 cup powdered monkfruit sweetener
- Finally, add in the pumpkin puree and maple sugar until combined.1 tbsp maple sugar, 2 tbsp pumpkin puree
- Lastly, drizzle over the scones.
Notes
| Nutrition Facts | |
|---|---|
| Servings 12.0 | |
| Amount Per Serving | |
| Calories 255 | |
| % Daily Value * | |
| Total Fat 19 g | 30 % |
| Saturated Fat 16 g | 81 % |
| Monounsaturated Fat 2 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 16 mg | 5 % |
| Sodium 153 mg | 6 % |
| Potassium 34 mg | 1 % |
| Total Carbohydrate 31 g | 10 % |
| Dietary Fiber 3 g | 12 % |
| Sugars 1 g | |
| Protein 1 g | 2 % |
| Vitamin A | 47 % |
| Vitamin C | 4 % |
| Calcium | 5 % |
| Iron | 13 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
| Pumpkin Maple Glaze Nutrition Facts | |
|---|---|
| Servings 12.0 | |
| Amount Per Serving | |
| Calories 16 | |
| % Daily Value * | |
| Total Fat 1 g | 2 % |
| Saturated Fat 1 g | 4 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 4 mg | 1 % |
| Sodium 11 mg | 0 % |
| Potassium 13 mg | 0 % |
| Total Carbohydrate 5 g | 2 % |
| Dietary Fiber 4 g | 16 % |
| Sugars 1 g | |
| Protein 0 g | 0 % |
| Vitamin A | 14 % |
| Vitamin C | 0 % |
| Calcium | 4 % |
| Iron | 0 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
Yum,Yum,Yum, It surely don’t need any Jam,Jam, Jam. Oh, about the puppies, what happened when you gave them Yam, Yam, yam?
Our puppies were sick. Pumpkin helps the become regular. They are fine now. Thank you for asking. Have a great day/night!
Or I guess it was Pumpkin!!!!!
Tasty!
They are good. Thanks! Have an awesome day/night!