Egg Free, Gluten Free Pumpkin Spice Apple Scones
Vegan friendly, easy-to-make one bowl breakfast 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.