Gluten Free Pumpkin Chocolate Raisin Scones Recipe
It’s Secret Recipe Club time again! This month’s assignment is Tracy Byrne’s blog, Pale Yellow. I think her Twitter bio @PaleYellowBakes puts it perfectly: “Science teacher by day, baking blogger by night, former Michigander, current Brooklynite – that's all you need to know.”
I love the story on her About page that shared how her baked goods were so popular at work that everyone chipped in and bought her a gorgeous pistachio colored KitchenAid stand mixer. (Actually, it’s very similar to the one I’m giving away here!) So if her coworkers are encouraging her to bake more goodies, you gotta know that Tracy’s recipes are good!
A breakfast treat – gluten free pumpkin scones
I wanted to find a breakfast dish, so I checked out Pale Yellow’s breakfast category. Breakfast has been a struggle at my house since my son refuses to make anything more complex that toast in the morning. Even reheating a couple of my Picadillo Hash Brown Muffin Cups weren’t all that exciting after the first few tries. (Luckily my husband thinks they’re fantastic.) Seriously, he’s more happy with leftover curry or spaghetti most mornings.
Instead, I decided I’d bake up something for me, and I soon came across Tracy’s Pumpkin Scones with Cinnamon Chips. They’re gluten free, which is a good thing, since you never know if you’ll successfully convert regular baked goods to gluten free ones just be substituting an all purpose gluten free flour.
As I often do with Secret Recipe Club recipes, I did make a few substitutions. I didn’t want to make a special purchase on the King Arthur Flour website just for the cinnamon chips. So I substituted Hersey’s mini semi-sweet chocolate chips, which are certified as gluten free. Second, I mistakenly put twice as much buttery spread in my scones, while I was making them. So to even out that mistake, I made a double batch. Since I didn’t have enough chocolate chips, I added raisins. Serendipitous – and delicious!
I decided to cut back the sugar a bit, so I used Monk Fruit in the Raw instead of sugar in the dough. However, I did use sugar on the outside of the scones, mostly for the texture of the rougher Sugar in the Raw. I also added ground cloves, which I love.
I used a buttery spread and light coconut milk to eliminate some of the dairy. However, Hersey’s chocolate chips do have dairy in them. So if you’re dairy free as well as gluten free, you should Enjoy Life Semi-Sweet Chocolate Mini Chips or Chocolate Dream Semi-Sweet Baking Chips.
Finally, if you don’t have these kitchen gadgets already, you really need to go out and buy a pastry blender and a bench scraper to make this recipe successfully. I bought Rachael Ray’s Bench Scraper and have been finding it handy for scooping up veggies, herbs and meat that I’ve been dicing up on my cutting boards, too.
Any how did the scones turn out? Moist and full of flavor from the spices and pumpkin and well as the chocolate chips and raisins! As we come closer to the holidays, you may want to substitute dried sweetened cranberries for the raisins. Cutting back on the chocolate and adding some diced candied ginger would be fun, too!
Gluten Free Pumpkin Chocolate Raisin Scones
Adapted from Pale Yellow
Ingredients
- 2 3/4 cups gluten free all-purpose flour
- 1/3 cup Monk Fruit in the Raw
- 1 teaspoon gluten free baking powder
- 3/4 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/2 cup buttery spread
- 1 cup gluten free and dairy free mini semi-sweet chocolate chips
- 1/2 cup raisins
- 2/3 cup pumpkin puree
- 2 eggs
- 2 teaspoons gluten free vanilla, divided
- 1/4 cup light coconut milk
- 2 tablespoons Sugar in the Raw
Directions
In a large bowl, using the pastry blender, mix together the gluten free flour, monk fruit, baking powder, salt, cinnamon, allspice, nutmeg, ginger, and cloves.
Cut the butter spread into small pieces and add it to the bowl. Use the pastry blender to mix the buttery spread into the dry ingredients. Blend until you have pea sized pieces.
Using your hands, mix in the chocolate chips and raisins. Make sure to break up any clumps of raisins.
In a small bowl whisk together the pumpkin, eggs, and1 teaspoon of the vanilla. Add this to the dry and mix until just combined. Then use your hands to lightly knead the dough together into a ball.
Divide the dough in half and place one half on a parchment lined baking sheet. Shape the dough into a long rectangle with greased or floured hands.
Taking your bench scraper, divide the rectangle into three squares. Then use the bench scraper to cut each square diagonally into two triangles. Gently move the triangles away from each other. Repeat with the other half of the dough on a second baking sheet.
In a small bowl, combine the coconut milk and 1 teaspoon of vanilla. Liberally brush the top of each scone with the mixture. Then generously sprinkle with Sugar in the Raw.
Place the baking sheets and scones in the freezer for 30 minutes. Preheat the oven to 425 degrees F at this time.
Bake the scones for 20-25 minutes or until golden brown.
Cool slightly on a wire rack before eating.
Prep Time: 25 Minutes
Cook Time: 25 Minutes
Total Time: 50 Minutes
Servings: Makes 12 scones
More from the Secret Recipe Club!