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Pumpkin Cinnamon Chip Scones substituted silken tofu for the cream and used earth balance instead of butter. awesome non dairy version!

Pumpkin Cinnamon Chip Scones substituted silken tofu for the cream and used earth balance instead of butter. awesome non dairy version!

My gluten free cranberry spice scones: 1/2c GF baking mix, 1/2t pumpkin pie spice, 2T sugar, 2T butter, 1/4c fresh cranberries, 1/4c milk or cream. In food processor, mix dry ingredients, add butter and pulse. Add cranberries and milk/cream and gently pulse until it forms a sticky dough (add more liquid as needed). Pick up and knead between hands 10x. Pat into round, dust with flour, cut into 8 wedges. Bake 11-13 min at 400F. Serve hot.

My gluten free cranberry spice scones: 1/2c GF baking mix, 1/2t pumpkin pie spice, 2T sugar, 2T butter, 1/4c fresh cranberries, 1/4c milk or cream. In food processor, mix dry ingredients, add butter and pulse. Add cranberries and milk/cream and gently pulse until it forms a sticky dough (add more liquid as needed). Pick up and knead between hands 10x. Pat into round, dust with flour, cut into 8 wedges. Bake 11-13 min at 400F. Serve hot.

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