The first time I ever made this recipe – or scones of any kind for that matter! – was the first time I had guests over as a new mom. Since our friends were coming over with their baby girl (a few months older than mine), we decided on brunch (best for the girls nap times!). Although exhausted, I really wanted to make something new and different. The very end of my pregnancy and the first few weeks into motherhood, I wasn’t really experimenting and creating new recipes and missed it.
It was fall and I love pumpkin. My favorite thing is chocolate so it just made sense to me to do something with both. As I mentioned, I had never made a scone before. Brand new mom, no sleep, company coming over… it all seemed like a perfect time to try something brand new! (insert ‘what was she thinking?!’ here!) Luckily, they turned out great. Let me know what you think!
Total Time: 25 min
- 2 ½ cups gluten-free all-purpose flour (I used Bob’s Red Mill)
- ½ cup pumpkin puree
- 1 flax egg (1 tbsp flax, 3 tbsp water)
- 3 tbsp maple syrup
- 2 tbsp coconut oil
- 1 tsp vanilla
- 1 tsp baking powder
- ¾ tsp cinnamon
- ¼ tsp sea salt
- ⅛ tsp nutmeg
- ⅛ tsp allspice
- ½ cup chocolate chips
- ¼ cup chocolate chips & 1 tsp coconut oil
– or –
- 1 cup confectioner’s sugar, ¼ tsp vanilla extract & 1 tbsp almond milk (approx.)
- Preheat oven to 350F.
- Whisk dry ingredients together in a mixing bowl.
- In a separate bowl, whisk wet ingredients together until it makes dough.
- Add wet ingredients to dry, and mix well.
- Form dough into disk about ¾” high.
- Cut into pie slices.
- Bake for 20 minutes, or until golden.
- While scones are cooking, make a vanilla or chocolate drizzle by melting chocolate in a double-boiler and adding coconut oil, or stirring sugar, vanilla and almond milk together until combined.
- Let scones cool and drizzle topping of choice over top.