Gluten-free Pumpkin Pecan Scones

Gluten-free Pumpkin Pecan Scones
It’s that time again. Even though it’s unseasonably hot in Southern California, the local markets have started to push their Halloween and Fall decor. And frankly, all the pumpkins everywhere just made me have a hankering for pumpkin flavored baked goods. So in the next couple of months, you may see more pumpkin recipes from me.


Here is one that I’m absolutely in love with. If you know me, you know that I am a fan of reducing the amount of sugar in recipes. So you might be surprised that I chose to glaze these scones. You don’t have to use the glaze in this recipe but I have to admit, using the glaze gives these scones an extra amount of pizzaz. So I went ahead and glazed them (and I’m not going to feel bad about it…really).

Gluten-free Pumpkin Pecan Scones
Pumpkin Pecan Scones
2 cups all-purpose gluten-free flour (this time I used Namaste Foods Biscuits Pie Crust and More Mix … I got a good deal on it)
7  Tablespoons sugar (I used Organic Coconut Sugar)
1 Tablespoon baking powder
1⁄2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1⁄2 teaspoon ground cloves
1⁄2 teaspoon ground ginger
6 Tablespoons cold butter
1⁄2 cup canned pumpkin
3 Tablespoons rice milk
1 large egg (or its equivalent in Egg Substitute)
1/4 cup chopped pecans


Powdered Sugar Glaze

1/2 cup + 1 Tablespoon of powdered sugar
1 Tablespoon rice milk



To Make the Scones:

Preheat oven to 425 degrees F.

Line a baking sheet with parchment paper.

Use a whisk to combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.

In a separate bowl, whisk together pumpkin, almond milk and egg. Fold wet ingredients into dry ingredients. Then fold in the pecans. Form the dough into a ball.

Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide).

Gluten-free Pumpkin Scones

Use a large knife or a pizza cutter dusted with flour, to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough.

Gluten-free Pumpkin Scones

Gluten-free Pumpkin Scones

Place on a prepared baking sheet.

Gluten-free Pumpkin Scones

Bake for 14 to 16 minutes. Scones should begin to turn light brown.

Place on wire rack to cool

To Make the Glaze:

Mix the powdered sugar and 1 tablespoon rice milk together until smooth. Allow the icing to thicken a little (it will do that if you let it sit for a few minutes) before using it.

When scones are cool, use a spoon to drizzle the glaze over the top of each scone.

Let the glaze set before serving.



*You can make this recipe casein-free by using an all purpose flour blend that does not contain milk powder – read the ingredients of your favorite brand. You would also have to use Ghee or Clarified Butter instead of regular butter.

*You can cut the scones into smaller servings, if you wish to serve more people. The reality in my house is that we just eat two smaller scones instead of one big one, so I save us the hassle and just make big ones. :)

*On the random chance that you don’t eat these all in one sitting….store them in an airtight container to maintain freshness.



Gluten-free, Dairy-free Zucchini Walnut Bread


It’s summer, which means that zucchini are aplenty. In fact, so much so that we can’t eat them as fast as my parents garden can grow them! Not one to waste, I decided it was time for some zucchini bread. So here is the recipe I made today (and am munching on as I type this up…) Enjoy!



Nonstick cooking spray for the pan.
1 1/2 cups gluten-free all-purpose flour (check your blend to make sure it doesn’t contain any dairy powders)
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
3/4 teaspoon Xanthan Gum
1/2 teaspoon baking soda
1/2 teaspoon table salt
1/2 teaspoon ground nutmeg

2 large eggs
3/4 cups granulated Organic Coconut Sugar
2/3 Cup sunflower oil (or other vegetable oil)
1 teaspoon pure vanilla extract, I used bourbon vanilla
1 cup finely grated zucchini

1/2 cup chopped walnuts


Heat the oven to 350°F.

Grease a 4.5 x 8.5″ loaf pan with nonstick cooking spray.

In a large bowl, whisk together the flour, baking powder, cinnamon, xanthan gum, baking soda, salt and nutmeg until well blended.

In a medium bowl, using a whisk, lightly beat the eggs. Add the sugar and whisk until smooth. Gradually whisk in the oil until well blended. Stir in the vanilla and then the zucchini.

Pour the liquid mixture into the flour mixture and stir until combined. Add the walnuts and gently fold into the mixture.

Spoon the batter evenly into the prepared loaf pan.

Bake until golden brown and a wooden pick inserted into the center comes out clean, 50 to 60 minutes.

Remove the pan from the oven and immediately remove the bread from the pan. Turn the loaf on its side and let cool on a wire rack.

Gluten-free Scones

Hey everyone! I took a little break from blogging as life got a little too busy. But I wanted to take a moment to let you know about a product I tried that was fabulous!

I had a hankering for some scones so I bought Sticky Fingers Wild Blueberry Scone Mix at my local health food store.

They are gluten-free but not dairy-free so be mindful of that if you are also removing casein from your diet.  They were quick and easy to make and delicious! Light and fluffy, not hard and dense as are most traditional scones.

Now I’m curious to make other Sticky Fingers products to see if they are just as good! Have any of you tried any of their other products? Or maybe you have a favorite product you’d like to share? Please leave me a comment. Happy baking!