Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Thursday, February 3, 2011

Pumpkin Chocolate Chip Scones


Baby, it's cold outside! I have not felt this cold in a long time! On Monday night we got treated to sleet accumulations of about 2 inches. The girls are thrilled with the novelty of making sleet angels and sliding down the slick driveway in a cardboard box (because the once-a-year snow we get does not justify buying sleds). Driving around is another matter, the roads have been covered in ice all week... though in a way it's fun to take the car out and remind myself I still know how to drive on the ice. School has also been out all week and it's canceled again for tomorrow - yippee!

So what's a gal to do when the kids are cooped up in the house and it's frigid outside? Heat up the oven and make some scones! These scones are simply fabulous, if I say so myself. I'm really happy with how they turned out - light and airy, not too sweet, not too dry. We're supposed to get slammed with more winter weather tomorrow. I'm planning on firing up the oven and making more scones!


Pumpkin Chocolate Chip Scones (inspired by this recipe here)

1 1/2 cups GF flour blend
1/3 cup sugar
1 tbsp. flax seed meal
2 tsp. baking powder
1 tsp. guar gum
1/2 tsp. baking soda
1/4 tsp. cinnamon
1/8 tsp. ground cloves
1/8 tsp. salt
5 tbsp. palm shortening
1/2 cup pumpkin puree
1/2 cup So Delicious Coconut Milk Vanilla Yogurt
1/3 cup Enjoy Life Chocolate Chips

Preheat oven to 375 degrees. Set aside a baking sheet.

In a large bowl sift together the flour through the salt. Cut in the shortening with a pastry cutter until the mixture resembles fine meal. Make a well in the center and set aside.

Combine the pumpkin puree and the yogurt. Pour into the well in the dry ingredients, then add the chocolate chips. Stir with a fork until well-blended. The mixture will be sticky. Lay a piece of parchment paper on the baking sheet and turn the dough out onto it. Sprinkle a little bit of some gluten free flour blend and pat into a circle with your hands about 1/2 inch high. With a sharp knife, cut the circle into 8 wedges.

Cut away any parchment paper that overhangs the baking sheet. Place in the oven and bake about 20 minutes, or until lightly browned around the edges and bottoms are sturdy and light brown. Remove from the oven and let rest about 10 minutes. Take another sharp knife and cut the scones into separate wedges. Place the wedges on a wire rack to cool slightly. Serve warm.

8 comments:

JW said...

Wow those sound good. I notice you use guar gum in many recipes. What does this compensate for in a GF recipe?

Erin said...

Guar gum and xanthan gum act as a binder...without the sticky gluten to hold things together, gluten free baked goods crumble into bits all over the floor...guar gum and xanthan gum help replace the stickiness of gluten insomuch as baked goods won't explode into a million bits. The texture of gluten free baked goods will always be a little delicate, however...different but great in their own right. The taste, the variety, the different textures you can achieve with the different gluten free flours are so interesting and phenomenal, I love it...much more diverse than the gluten stuff I used to bake.

Anyhoo...there are other bakers who do not use guar gum or xanthan gum in their gluten free baked goods (such as Jennifer Katzinger of the Flying Apron Bakery), but as far as I can tell this approach relies on bean flours or honey, agave and fruit purees to help bind the baked goods together. Which just makes this whole gluten free baking thing *more* interesting!

Thanks for your interest. :)

JW said...

Wow. Very scientific. :D Thank you for the explanation on this. I am tempted to give some of these a try and would want to start with your recipe before I attempted any conversion back to normal flour (if I so chose).

Erin said...

You don't have to run out and by GF flours, the conversion back should be easy. Start with 1 1/4 cups of regular flour, omit the flax meal and guar gum, and use butter instead of shortening. Oh and regular yogurt too. If the dough is too sticky, add a little more flour. Should be great. I hope you like them. But if you really want to do it GF, that would be totally awesome. :)

Gail for So Delicious Dairy Free said...

Hi Erin! Those are some truly delicious-looking gluten-free scones! We're so excited about this recipe, we're going to share it with all of our friends on Facebook! We hope you'll come and visit us there, and take part in our 100 Days of Change Giveaway! http://facebook.com/sodeliciousdairyfree

Anonymous said...

I don't have any quar gum, but most of the other ingredients. Can I make the recipe without it?

Erin said...

It depends...if you are using gluten free flours, then either guar gum or xanthan gum will help hold things together. Otherwise your scones will most likely explode into little bits all over the place. But you can try it and see what happens. If however you want to use regular flour, you can omit the guar gum completely.

Erin said...

Hey Gail, thanks for sharing the link! I am going to sign up for those coupons right now!