These pumpkin chai scones are both dairy (egg is optional), and gluten-free. 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.
Ingredients
Pumpkin Chai Scones
- 1 cup all-purpose gluten-free flour
- 1 1/2 cups almond meal
- 1tbsp ground flax
- 2tsp baking powder
- 1tsp baking soda
- 1/2 tsp sea salt
- 1tsp xanthan gum
- 1/2 cup date palm or coconut palm sugar
- 1tbsp 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 flax egg (1 heaping tbsp ground flax seed mixed with 3 tbsp of warm water – stir and leave for 5 minutes)
Icing
- 2 tbsp almond milk
- 1tbsp maple syrup
- 1tsp confectioner’s sugar
Instructions
- 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. Meanwhile heat the almond milk, syrup and sugar in a small pan until sugar has fully dissolved – use a brush to brush over each scone. Serve while still warm.
- 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.
- Enjoy your pumpkin chai scones!
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