Allergy Mom Video: Making Top 9-Free Pumpkin Scones
I’m delighted to share one of my favorite fall and winter recipes with you – my Top 9-free Pumpkin Scones.
A lot of times, holiday gatherings do not just mean dinner. They can also mean brunch or breakfast. So for just such occasions, it’s a great idea to have a special treat to create for family and friends.
That’s why for this installment of the Megan’s Minute video series, I’m excited to introduce Allergic Living followers to my Pumpkin Scones. While I dish out monthly allergy mom advice for Allergic Living, anyone who follows my Allergy Awesomeness blog knows my love for developing allergy-friendly recipes.
These scones are thick, pumpkin-y and topped with the most delicious sweet-meets-spice glaze. Your crew will arise to the most delightful aromas – and trust me, they’ll polish off these treats quickly.
Check out my video, where I walk you through the steps to the pumpkin scones (with the full recipe is below). Plus, I offer a few tricks to end up with the best baked goods.
Pumpkin Scone-Making Tips
In the recipe, I call for using an all-purpose, gluten-free flour blend. I recommend a blend that includes rice flour, potato starch (not flour), and tapioca flour or tapioca starch as the base. However, in the video, you’ll see that I’m pretty flexible on which gluten-free blend to use. It can be whichever one suits your family’s allergies and taste preference. If your blend doesn’t include xanthan gum, simply add one teaspoon of the gum, which is a binding agent.
If your family isn’t avoiding gluten/wheat, it’s fine to simply substitute regular wheat all-purpose flour 1:1 (with no xathan needed).
Since you don’t want to over-mix the flour and the coconut oil (or allergy-friendly shortening) in these scones, you don’t even need many tools. I suggest mixing it in by hand with a fork – how easy can it get?
As well, this recipe uses pumpkin puree, so it doesn’t require any type of egg replacer. Pumpkin puree is a moist, tasty ingredient that does double duty!
There is something so satisfying about having a baked treat hot out of the oven first thing in the morning or for brunch. I wish you happy holidays and hope these pumpkin scones help you to create joyful memories with family and friends.
Also don’t miss:
Megan’s Allergy-Friendly Glazed Maple Cookies
The Megan’s Minute series here or on YouTube
Pumpkin Scones with Spiced Glaze
Makes: 8 Scones
Free of: Top 9 allergens and gluten
Photo: Megan Lavin
Ingredients for Pumpkin Scones
- 2 cups gluten-free flour blend (if no xathan gum in blend, add 1 tsp)
- ½ cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp pumpkin spice
- 6 tbsp coconut oil, chilled (see Recipe Tips)
- 3/4 cup pumpkin puree
- 3 tbsp rice milk
- 1 tsp vanilla
Spiced Glaze
- 1/2 cup powdered (confectioners’) sugar
- 2-3 tsp rice milk
- 1/2 tsp ground cinnamon
- 1/4 tsp pumpkin spice
Recipe Tips
Coconut is technically a fruit, and most allergists say it is not an issue for tree nut allergies. However, if you have an issue with coconut, simply substitute chilled allergy-friendly shortening.
Instructions for Pumpkin Scones
- Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, whisk the flour blend, sugar, baking powder, salt and pumpkin spice, until all are combined.
- Remove chilled coconut oil from refrigerator and place into the mixture. Using a fork or pastry blender, work the coconut oil into the mixture. It should be incorporated enough that it looks like crumbly sand – but don’t over-mix it. (See the video.)
- Now, add the pumpkin puree, rice milk and vanilla. Using a spatula, fold everything together. The dough will feel a little bit dry and sticky. Also, it’s OK if it’s not perfectly mixed.
- Drop the dough onto a lightly floured (with more gluten-free flour) workspace. Shape it into a large circle, about 8 to 9 inches in diameter. Using a pizza cutter, cut the dough into 8 slices. As shown in the video, place the slices on the baking sheet lined with parchment paper. Make sure the slices are not touching each other.
- Bake 14-16 minutes until the scones are light brown. Remove from the oven and allow them to cool on a wire rack.
- For glaze: As the scones bake, prepare the glaze. In a medium bowl, whisk together powdered sugar, milk (start with just 1 teaspoon), and spices. Add more milk, as needed, while whisking, until you reach the desired consistency. (I prefer a thicker glaze.)
- Once the scones have cooled, drizzle with glaze. Serve and enjoy.
Megan’s Minute Series
Join Allergic Living monthly for a new installment of Megan’s Minute with Megan Lavin, the creator of the Allergy Awesomeness blog, which features great Top-9 free recipes and articles. Follow her on Instagram and Facebook.
Advice videos from Megan Lavin:
Visiting Relatives with Food Allergies: It’s a Balancing Act
Eating Out Safely with Food Allergies
Going to Birthday Parties with Food Allergies
How Not to Over-React with and Allergic Child
How to Create a Food Storage Pantry with Allergies
Food Allergies and the Married Couple
How to Plan Meals with Food Allergies
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