Healthy Gluten-Free Pumpkin "Scones"
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!
- 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
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.
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