Scones. Defined as one of the greatest breakfast foods and well known in my kitchen. Whether breakfast for dessert or dessert for breakfast, these scones are great for any time of day! Like a biscuit, these Egg Free, Gluten Free Pumpkin Spice Apple Scones are mixed in one bowl. I use the food process to combine ingredients and then baked. From start to finish, your scones will be ready to serve in under 35 minutes! Drizzle my pumpkin caramel sauce, or maple ginger bourbon ginger glaze or a simple confectioners drizzle to each one of these and enjoy!
My Favorite Kitchen Appliance
The food processor. First off, this appliance gets the action during the Fall baking season. Why? Rather trying to mix everything by hand I simply pulse my mixture a few times and allow the machine to do all the heavy work! Typically you will see recipes that ask you to grate frozen butter into the mixture. To be honest, this for me is unnecessary, time consuming, and makes me grip my teeth! Actually, you just add really cold butter to the bowl and process to create small chunks. In the end, the butter will melt throughout the entire scone while baking.
Eggless, Egg Free, No Eggs, Vegan!
I have to admit this was no my first choice. However, I had no choice once I cut, sprinkled, and slid the scones into the oven. I felt pressed for time filming and, to be honest, I forgot the sugar, too! Nothing a little sugar drizzle couldn’t fix. To be fair, they didn’t turn out as badly as I thought without the sugar. Alternatively, the egg was flat out forgotten. The perfectionist in me says the texture is off. In the meantime, a non-baker wouldn’t know the difference. Egg help bind and tenderize your baked goods. In this case it was pumpkin, butter, and Greek yogurt that saved the day!
Turbinado Sugar
You will find I ask you to sprinkle on turbinado sugar before baking these Egg Free, Gluten Free Pumpkin Spice Apple Scones. Reason being, it adds a nice texture to the bread. Good news, these scones can be as sugary or savory as you want. I didn’t mind the sugar on top and the no sugar in my mixture. The drizzle was a great save if you want a low sugar scone. The recipe calls for sugar, but you can leave it out. The turbinado sugar will swoop in and offer a touch of sweetness to each bite. Vegan, dairy free, and gluten free, you will enjoy scones forever. Switch it up with spices if you want because the pumpkin puree has no taste!
Before baking, I add turbinado sugar to the tops of each egg free, gluten free pumpkin spice apple scone. Then, I gently press the coarse sugar into the scone before sprinkling a bit more on top. Texture, texture, texture!
How To Cut Dough For Scones
How To Cut Dough For Scones
Egg Free, Gluten Free Pumpkin Spice Apple Scones
Equipment
- Food processor
- 9x13 baking pan
Ingredients
- 2 cups all-purpose or gluten free flour
- 8 tablespoons unsalted butter
- 3/4 cup pumpkin puree
- 1/4 cup Greek yogurt or sour cream
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 cup granulated sugar
- 11 teaspoon pumpkin spice
- 1/2 teaspoon apple spice
- dash all-spice
- 1 small apple, any chopped
- Turbinado sugar for topping
Instructions
- Pre-heat oven to 400°F. Line baking sheet with parchment paper. Set aside.
- In a food processor, process together everything but the diced apples until combined.
- Place dough on a lightly flour surface, form into a disc. Add chopped apples and fold together with hands until evenly distributed.
- Pat into a square, cut horizontally down the center and then vertically. Cut each fourth starting from the center at a diagonal to create a triangle forming 2 triangles. Repeat for the other thirds.
- Place each triangle on your prepared baking sheet. Sprinkle on turbinado sugar.
- Bake 16-17 minutes. Remove from the oven and allow to cool for 2 minutes.
- Serve each as is or drizzle with a glaze of your choice. Store leftovers in an air tight container for up to 5 days in the refrigerator.