How to Make Pumpkin Scones - Gluten Free

1

Dump 1 to 1 Gluten Free Baking Flour, granulated sugar, baking powder, cinnamon, ginger, cloves, nutmeg and salt into a large mixing bowl and combine.

2

Add some margarine and cut in until well incorporated.

3

Make a well in center of combined ingredients and add large eggs, almond milk and pumpkin puree. Stir to combine.

4

Sprinkle some flour onto a pastry sheet. Dump batter out onto the pastry sheet, sprinkle with flour and press or roll out to an 8" disc. The disc will be about 1" thick.

5

Cut 12 to 14 pie shaped wedges. They will seem quite small but they do expand.

6

Transfer the wedges to a parchment paper lined baking sheet.

7

Bake in a preheated oven for 20 - 25 minutes or until just turning golden brown around bottom edge.

8

Remove from oven and allow to cool for a bit.

9

Serve warm or completely cooled.

10

Enjoy!