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Shayna Queen, The Wood Grain Cottage

Gluten Free Pumpkin Chocolate Chip Scones

Based off of my favorite fall cookie, these scones are tender, moist and filled with pumpkin flavor, chocolate chips and cinnamon!
Print Recipe
Course: Breakfast
Ingredients Equipment Method

Ingredients
  

Scones
  • 1 Box Namaste Muffin & Scone Mix
  • 1/16 tsp Cinnamon
  • 8 tbsp Cold Butter
  • 2 Eggs Lightly Beaten
  • 1/3 cup Milk
  • 6 tbsp Canned Pumpkin
  • 1/2 cup Chocolate Chips Semi-Sweet
Pumpkin Glaze
  • 1 1/2 cup Powdered Sugar
  • 1/16 tsp Cinnamon
  • 2 tsp Canned Pumpkin
  • 1/4 tsp Vanilla Extract
  • 1 1/2 tbs Milk

Equipment

  • Mixing Bowl
  • Pastry Blender
  • Measuring Cups
  • Sheet Pan
  • Parchment Paper
  • Measuring Spoons
  • Whisk
  • Quart Size Ziploc Bag
  • Scissors

Method
 

For The Scones:
  1. Preheat oven to 400 degrees. Line cookie sheet with parchment paper.
  2. In a medium sized mixing bowl, combine scone mix and cinnamon.
  3. Cut cold butter into dry scone mix using a pastry blender or fork. Blend until crumbly.
  4. Create a well in the center of the dry mixture. Add eggs and milk. Stir until just combined.
  5. Add canned pumpkin and mix well.
  6. Add chocolate chips and stir until combined.
  7. Drop large spoonfuls of scone mixture onto parchment paper.
  8. Bake for 12-15 minutes, or until golden brown.
  9. Set aside and cool for 5-10 minutes.
For The Glaze:
  1. In a small mixing bowl, add the glaze ingredients and mix well.
  2. Pour glaze mixture into a ziploc baggie.
  3. Press glaze into the bottom corner of the bag, and twist the top to create pressure.
  4. Use scissors to snip the bottom corner and gently squeeze bag to drizzle glaze on top of each scone.
  5. Enjoy!