These were the sconiest scones ever.
In college, my eating club Cloister Inn had the BEST chocolate chip and cinnamon-sugar scones-- and I would all-too-often binge eat three of them at a time. I had never really experienced scones before Cloister, but these were fantastic. They were still warm, crumbly on the inside, but crisp on the outside... just delicious!
These pumpkin scones could give Cloister's a run for their money. Just kidding mine would win because they're HEALTHY!
THE RECIPE: (from Daring to Thrive.)
1 cup brown rice flour
1/3 cup coconut flour
1/3 cup millet flour
1/3 cup tapioca flour
½ teaspoon xanthan gum
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon ground ginger
1/8 teaspoon ground cloves
½ teaspoon ground cinnamon
¼ cup agave nectar or honey or brown rice syrup
1/2 cup pure pumpkin puree
6 tablespoons of softened coconut oil
1/3 cup of fake milk (I used soy)
1 Tablespoon apple cider vinegar
1 teaspoon vanilla extract
Carob or chocolate chips, if desired
Preheat oven to 400.
Combine 'milk' and vinegar and let sit. This = buttermilk substitute!
Combine dry ingredients.
Cut coconut oil into dry ingredients until batter consists of little pebbles of uniform size.
Combine wet ingredients.
Mix wet into dry, knead a little with your hands. Add chips if desired.
Bake on an airbake cookie sheet, or double-layered normal cookie sheets, to prevent bottoms from burning. Grease either with oil first to prevent sticking.
Shape dough in rectangles on sheet. Cut each rectangle diagonally to form two triangle-shaped scones... or shape however you want. Bake for 20 min at 400, then an additional 10 at 350.
Again, see Daring to Thrive for original instructions.