Sunday, December 15, 2013

Gluten free Pumpkin-Cranberry-Pecan scones

yesterday i was in the mood to try making scones using holiday flavors. My son was returning from college and i wanted him to try them. He is supposed to be gluten free as well. Dairy free too!
To make these a great breakfast treat cut in half and put jam on them like a biscuit.
2 cups Jules Gluten free All Purpose flour(TM) i like this flour mix, but other gluten free combinations can be used.
2 Tbs. flaxseed meal
1/4 cup Xylitol (sugar substitute)
2 tsp. gluten-free baking powder
1/2tsp. baking soda
1 tsp. pumpkin pie spice or cinnamon
4 Tbs. butter or (Earth Balance shortening )
2 large eggs (or egg substitute like 2 Tbs. flaxseed meal steeped in 6 Tbs. warm water)
1/2cup yogurt, dairy or non-dairy( So Delicious Vanilla coconut yogurt)
1/4 cup pumpkin puree
1/2 cup fresh cranberries
1/4 cup chopped pecans
Preheat oven to 400f.  whisk together all dry ingredients in a large bottom bowl.  cut butter into the dry ingredients using a pastry cutter.  stir in the eggs, yogurt and pumpkin.
spoon dough onto a parchment-lined baking sheet "drop biscuit" style.
bake for 8-11 minutes, just until the tops are lightly browned. Do not overcook. makes about 15 scones.
this recipe is adapted from Jules Speaks Gluten Free

i like shopping at smaller markets like "Teddy's", Health food Market, at 3701 Pacific Ave. Virginia beach Va.
or  the Health Nut at Loehmann's Plaza shopping Center also in Virginia Beach.

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