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If you think fall means pumpkin, you’re right! But I subscribe to the theory that pumpkin is a perfect baking ingredient year-round. It is a nutritious, low fat, fiber-rich baking ingredient that, when used in recipes like my easy gluten free pumpkin scones with (or without) cranberries, is perfect for adding moisture, depth of flavor and rich color.
Cranberries are another favorite baking ingredient of mine, particularly in winter. There’s nothing like that tart pop! of flavor in an otherwise mellow quick bread or muffin. I think that’s why I love using it in this yummy gluten free pumpkin scones recipe.
Many of us think of scones as a dry, flavorless bread-y thing the Brits love and the Americans can’t understand. Quite to the contrary, my gluten free pumpkin scones with (or without) cranberries are moist and full of spice balanced by subtle sweetness and spice, topped with a light, crispy coating of cinnamon and sugar.
When made as simple drop scones, this recipe also only takes about 5 minutes to make, and 10 minutes to bake, so it’s ready before the bus pulls up in the morning! Another reason why this recipe is one of our favorites!
Because you’re using my gfJules Flour for recipes like this one, you get a soft, moist treat with none of the grittiness or funny flavors that come from so many other gluten free flours. The flavors in this recipe really shine through! I can’t wait for you to try it for yourself!
In honor of the season, I did use pumpkin purée, as mentioned, but if you’re fresh out, simply just use your favorite yogurt (dairy or non-dairy).
Also, if you’d rather enjoy your scone in a more traditional shape, skip the quickie “drop scone” directions below and follow the rolled directions in my berry scones recipe instead.
Feel free to use a different berry, leave the nuts out — whatever suits you! Drizzle some cranberry sauce on top, and this could be a terrific Thanksgiving “morning after” breakfast treat too! Yum yum!Print
Preheat oven to 400°F.
Whisk together all dry ingredients in a large bottom bowl. Cut butter or shortening into the dry ingredients using a pastry cutter or two knives. Stir in the eggs, yogurt and pumpkin. Gently fold in berries and nuts.
Spoon dough onto a parchment-lined baking sheet “drop” style, and sprinkle with a pre-made cinnamon and sugar mixture. Or pat out to a round shape on a pastry mat or clean counter lightly floured with gfJules Flour. Cut across the circle to make triangle-shaped wedges and remove each to lay on a parchment-lined baking sheet.
Bake for 8-10 minutes, just until the tops are lightly browned. Do not overcook.
Makes approximately 9-15 scones, depending on size.