My Pumpkin Chai Scones are better than anything you will find at the coffee shop and the store – I PROMISE! They are both dairy (egg is optional), and gluten-free. Vegan friendly if you want them to be, so they will suit most anyone. They are scarily good, and very easy to make. I’ve just scoffed down 2 of them (take that plate away!!!!) with a mug of Chai tea.
- 1 cup all -purpose gluten-free flour (I like Bob’s Red Mill)
- 1 1/2 cups almond meal
- 1 tbsp ground flax
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp xanthan gum
- 1/2 cup date sugar
- 1 tbsp ground cinnamon
- 1/4 tsp each of ground ginger, nutmeg, and all spice
- 1/2 cup pumpkin puree (unsweetened and organic)
- 1/2 cup raw virgin coconut oil
- 1 large egg (or equivalent in egg replacer)
1 tbsp maple syrup melted in 3 tbsp very hot water.
- Pre-heat oven to 375 degrees F
- Place all the ingredients (except icing ingredients) in a food processor.
- Process until it forms a lump of sticky dough.
- Turn out onto a board or counter with some extra gluten-free flour to prevent sticking.
- Press it out into a round (about 1″ thick).
- Cut into wedges.
- Place on parchment paper-lined baking sheet, and bake for 12 – 15 minutes or until lightly browned (and toothpick comes out clean).
- Cool on wire tray. Brush over the icing, which is of course, optional.
You can store them for up to 3 days in an air-tight container or bag. They are best re-heated if a day or over old.