Red Meat Allergy Friendly Pumpkin Spice Scones with Maple Glaze
Total time57 min
Prep time20 min
Cook time22 min
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Learn more →Ingredients
8 servings
For the scones
- 2 cups oat flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp fine sea salt
- 6 tbsp cold unsalted butter, cut into ½-inch cubes
- ½ cup pumpkin puree
- 3 tbsp pure maple syrup
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
For the maple glaze
- ¾ cup powdered maple sugar
- 2 tbsp pure maple syrup
- 1–2 tbsp milk
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
- 2
Whisk together the oat flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a large mixing bowl until evenly combined.
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