Tuesday, October 14, 2014

Starbucks Pumpkin Scones Copycat Recipe Goes Gluten Free & Egg Free


* Gluten Free, Egg Free, Nut Free *
Dairy Free options


The Great Harvest Bread Company makes an amazing treat called a scruffin.  It is a "scone meets muffin" moist, deliciousness.  These pumpkin scones remind me of a scruffin in texture.  A wonderful fall or holiday treat!  Recipe was inspired by and adapted from the Damn Delicious blog.

Pumpkin Scones

2 c Paula's Gluten Free Flour mixture (Recipe found below)
1 1/2 t xanthan gum
1/3 c brown sugar, packed
2 t baking powder
1/2 t baking soda
1 t cinnamon
1/2 t ground cloves
1/2 t ground ginger
1/2 t nutmeg
1/4 t salt

1/2 c chilled butter (one stick), cut into pieces ( To make dairy free: you could try using Spectrum Shortening)

1/2 c pumpkin puree
3 T milk  (To make dairy free: substitute with a milk substitute, like Rice Milk
1 T ground flax, whisked with 3 T hot water to make flax gel
2 t vanilla

*  Extra gluten free flour for dusting while rolling out.

1.  Preheat oven to 400 degrees.  Prepare work surface to roll dough on, with wax paper and extra gluten free flour for dusting.  Line baking sheet with parchment paper.
2.  In a large bowl, combine flour through salt, whisk together well.  Cut in butter (or shortening) using a pastry blender or two forks until it resembles a coarse meal.
3.  In a medium bowl, combine pumpkin through vanilla and mix well.
4.  Add wet ingredients to dry ingredients, stir well with rubber spatula until a soft dough forms.
5.  Place dough on lightly floured work surface.  Roll into a rectangle shape about an inch thick.  Cut into 8 triangles or 16 if you'd like smaller portions.
6.  Transfer cut dough onto baking sheet, 1-2 inches apart.  Bake 12-14 minutes or until a toothpick comes out clean.  Cool on wire rack.  Top with icing.

Icing 

1 c powdered sugar
1 1/2 T milk (To make dairy free: substitute with a milk substitute, like Rice Milk)

Add 1 T milk to powdered sugar and stir together.  If it is too dry then add more milk in small increments, until your desired consistency.  Drizzle on cooled scones.

Enjoy!


Paula's Gluten Free Flour Mix 
1 1/2 c. millet flour
1 1/2 c. sorghum flour
1 c. tapioca flour
1 c. potato starch
1 c. arrowroot powder



Are you looking for more pumpkin recipes?  Try out one of these...









This recipe has been shared at the following blog parties which a great resources for recipes from other bloggers:

19 comments:

  1. These look phenomenal, Melanie! I've never heard of Scruffins, but I like the concept. Thanks so much for sharing on Gluten-Free Wednesdays with us all! I love it whenever you link up! :-)

    xo,
    Shirley

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    Replies
    1. Thanks Shirley :) I had taken time off the blog this summer to enjoy the time with my kids. They just won't stop growing! But I am back at it again. Nice to hear from you.

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  2. Is the flax gel you made to replace an egg? I am just wondering if I could use an egg instead. Thank you!

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    Replies
    1. Yes, you've got it. The flax gel is just an egg replacement. The conversion is 1 egg = 1 T flax + 3T water. So in this recipe it would call for one egg. Good luck!

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  3. Same question about the egg.

    ReplyDelete
    Replies
    1. Hey Suzi, yes the flax gel is simply an egg replacer. See my comment above for the conversion, but for this recipe it would just be replacing one egg. Hope you LOVE them!

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