Mini Pumpkin Scones (GF & low FODMAP)

As promised, I perfected my mini pumpkin scone recipe infused with fall inspired spices: ground cloves and cinnamon. I dressed them up with a little maple glaze too!  I like to enjoy these yummy bite size treats in a comfy & warm sweater with a cup of tea or coffee. The best part of fall is feeling warm and cozy when the air is cold and crisp. Anything pumpkin infused is so good. Are you with me?

If you follow my Instagram feed, you knew this recipe was in the works! Not on Instagram? Consider joining …it is truly my favorite social media site where I can share a bit about my life and my low FODMAP finds.  Click here for my feed and join in on the conversation.

When you’re a food blogger…this is what life looks like…more than maybe I want to admit! Ha! 🙂 Since I am a science nerd most of the time…I love the creative outlet that blogging has allowed in my career.

This scone recipe is gluten free and low FODMAP.  Keep to a two mini-scone or 1 large scone portion.

Any recipes you want me to create low FODMAP?

Mini Pumpkin Scones (GF & low FODMAP)

Ingredients

  • Makes: 14 mini scones or 6 large scones (serving size 2 minis or 1 large)
  • 2 cups gluten free flour blend ( I used King Arthur GF Measure for Measure Flour)
  • 1/3 cup sugar
  • 1 1/2 teaspoon baking powder (use GF, if following gluten free diet)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter, cold, cut in small pieces
  • 3/4 cup canned pumpkin
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 cup lactose free milk
  • Optional toppings:
  • semi sweet chocolate chips
  • chopped walnuts
  • Maple Drizzle
  • 1/4 cup confectioner's sugar
  • 1 teaspoons maple syrup
  • 1 tablespoon lactose free milk

Instructions

  1. Preheat oven to 400 degrees.
  2. Prepare mini scone pan as directed or lightly oil a baking sheet if shaping your own scones (I purchased Stonewall Kitchen mini scone baking pan).
  3. In medium bowl, add flour blend, sugar, baking powder, baking soda, salt and butter.
  4. Using pastry cutter, blend butter into dry ingredients, to form a fine crumb like consistency,
  5. Add in pumpkin, cinnamon,cloves and milk; mix with spoon to blend together.
  6. With hands, lightly knead dough into smooth ball.
  7. If making large scones, place dough ball onto middle of lightly oiled baking tray.
  8. Press top of dough down to flatten the ball into a 6-8 inch round, then slice into 6-8 wedges.
  9. Spread scones out on baking tray with about 1-2 inches inches apart.
  10. Alternatively, use the mini scone pan, as I did, and fill dough about 3/4 full for each scone to make about 14 mini scones.
  11. Top scones with 1 -2 teaspoons chopped walnuts or chocolate chips, if desired, by gently pressing the toppings into dough. (I left some scones plain too.)
  12. Bake the large scones for about 18-20 minutes or until cake tester comes out clean OR the mini-scones for about 14 minutes.
  13. While scones cool, make maple drizzle.
  14. In small bowl, whisk confectioner's sugar, maple syrup, and lactose free milk. (If icing is too thin just add a little more confectioner's sugar.) Drizzle over scones.
http://blog.katescarlata.com/2017/09/20/mini-pumpkin-scones-gf-low-fodmap/

 

5 replies on “Mini Pumpkin Scones (GF & low FODMAP)

  • Judy Mata

    HI Kate:
    I am delighted with your website and your information. It has helped me a lot. I have a question. I am only mildly gluten intolerant. Actually, I don’t tolerate most GF products. It is the tapioca and potato starch. Neither can I eat fava or garbanzo beans. These seem to be the 4 key ingredients in most GF baked goods. All of them are worse on my system than the key GF ingredients. So many baked goods on the L-FODMAP diet call for GF flour. I have found that I can tolerate both buckwheat and spelt very well. Can I make these GF baked products that you provide such yummy recipes for with either if those flours? I will give this one a try this weekend, as I am ready for pumpkin. I don’t seem to have a problem eve with American pumpkin, though I love Japanese as well. It is just not very available. Thanks again for your help and knowledge.

    Reply
    • katescarlata

      Hi Judy, You can try spelt or buckwheat flour–but not sure how they will turn out. The consistency of those flours tends to be a bit more gritty than the starches. If you do try a recipe–let me know if the substitutions work. 🙂

      Reply
  • Judy Mata

    HI Kate; no way to edit the above comment, but it should read “all of them are worse on my system than gluten” in the 5th sentence. Sorry.

    Reply
  • Wendy

    Hi Kate,

    My family were just talking about pumpkin scones this morning! I live in Australia where we don’t have canned pumpkin. Is there anything in canned pumpkin apart from pumpkin? Can I substitute ordinary mashed pumpkin?

    Reply
  • Beth Athey

    These look and sound yummy!
    I know little to nothing about real maple syrup. Kate, do you have any recommendations, such as brand, color (dark or lighter), this type of recommendation?
    Thank you!

    Reply

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