Gluten-free Vegan Pumpkin Scones

Ingredients

• 3/4 cup brown rice flour
• 3/4 cup sorghum flour
• 1/2 cup cornstarch
• 1/4 cup tapioca starch
• 2 teaspoons xantham gum
• 1/2 cup sugar
• 3 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 3/4 cup pumpkin puree
• 1/3 cup water
• 2 tablespoons maple syrup
• 1/4 cup vegetable oil

Instructions

1. 1

   Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius) and line a baking sheet with parchment paper or a silpat.

2. 2

   In a large bowl, whisk brown rice flour, sorghum flour, cornstarch, tapioca starch, xantham gum, sugar, ground cinnamon, nutmeg, salt and baking powder together.

3. 3

   In another bowl, mix vanilla extract, pumpkin puree, water, maple syrup and vegetable oil until combined.

4. 4

   Pour the wet ingredients into the bowl with the dry ingredients and stir well until you get a homogeneous dough. You may need to use your hands to knead the dough a little, but that’s ok. Just make sure to flour your hands with tapioca starch before doing so.

5. 5

   Sprinkle tapioca starch on a piece of parchment paper or silpat and place the dough on it. Shape the dough into a round ball and then roll it out with a rolling pin to 1-inch thickness.

6. 6

   Use a cookie cutter or a small round glass to cut out circles of the dough (I got about 12 circles).

7. 7

   Place dough circles on the prepared baking sheet and bake for 12-14 minutes until a toothpick inserted in the middle of a scone comes out clean.

8. 8

   Allow scones to cool briefly before serving.