Friday, January 27, 2012

Gluten Free Pumpkin Scones

I rarely crave pumpkin any time but fall, but the cold snowy weather last week  gave me an exceptional craving. I'm just glad I made these *before* the power outages!
Oven 425
Mix with a pastry cutter:
1 cup each flax meal and rice flour
1 TBL baking powder
5 TBL butter or coconut oil
1/2 tsp salt

When crumbly, stir in:
1/2 cup pumpkin pureee
3 TBL brown sugar
3 TBL molasses
2 eggs

Pat into a circle and cut into wedges. Sprinkle with turbinado sugar. Bake for 15 minutes.

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