Pumpkin Scones

A warm, healthy breakfast treat that celebrates fall.  Gluten-free, egg-free, dairy-free and sugar free.

Warm cinnamon and nutmeg spices pair with delicious cooked sweet potato.

Although these scones are vegan, they would be delicious slathered with ghee or grass-fed butter.  Also, almond butter, apple butter or even peanut butter.

Pumpkin Scones

1 lb cooked sweet potato, or canned (about 3/4 c.)

1/2 c. gluten-free flour blend

1/2 c. sorghum flour

1/2 t. baking soda

2 t. baking powder

1 1/2 t. cinnamon

1/4 t. nutmeg

3/4 t. salt

1/2 c. nondairy yogurt or plain yogurt

1/3 c. raisins

 

Heat the oven to 400 degrees and line a baking sheet with parchment paper.

Mix all of the wet ingredients and then fold in the dry.  Mix until a soft dough forms.  Place 1/3 c. mounds of batter onto the baking sheet.  Bake for 15-20 min.

Serve warm.