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A stack of pumpkin scones on a white plate

Healthy Gluten-Free Pumpkin "Scones"

April
These Healthy Gluten-Free Pumpkin "Scones" are perfect to get into the fall spirit! Made with simple ingredients like oats, real pumpkin ('course), maple syrup and a surprise ingredient: cottage cheese!
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Breakfast, Snack
Cuisine American
Servings 12 scones
Calories 140 kcal

Ingredients
  

  • 1 1/4 cups gluten-free oats
  • 1 1/4 cups gluten-free baking flour I use Bob's Red Mill 1:1 Baking Flour
  • 1 Tbsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp salt
  • 3/4 cup pumpkin purée
  • 3/4 cup 1% or 2% cottage cheese
  • 1/4 cup pure maple syrup
  • 2 Tbsp olive oil
  • 1 tsp vanilla extract

Instructions
 

  • Preheat oven to 375ºF (190ºC). Line a cooking sheet with parchment paper.
  • Combine gluten-free oats, gluten-free flour, baking powder, cinnamon, nutmeg, and salt in a large bowl.
  • Mix pumpkin purée, cottage cheese, maple syrup and olive oil. Pour into centre of dry ingredients. Stir with a fork (or hands) until combined.
  • Shape dough into 12 "patties" by flattening gently and place on a baking sheet covered with parchment paper.
  • Bake in oven for 22-25 minutes or until scones are golden and an inserted toothpick comes out clean.

Notes

Keep fresh on the counter in an air-tight container for up to 3 days.
Freeze for up to 3 months, wrapped well.
Adapted from the recipe by L. Zalot
Keyword healthy pumpkin muffins, pumpkin bread