I baked loads (and had simply the best time doing so!) over the November-December holidays, and wanted to share some of my favourite goodies in the next slew of blog entries.
(Confession: the following is actually a scone recipe, but I decided to bake them in MUFFIN molds for the purpose of yielding more to share.)
Gluten-Free Pumpkin Chocolate Scones
Note 1: Though this recipe is GF, you could easily make it with regular wheat flour if you prefer (by substituting the gluten-free flours for wheat flour).
- 1 cup brown rice flour
- 1/2 cup sorghum flour
- 1/2 T. baking powder
- 1/4 tsp. ground nutmeg
- Preheat oven to 400 degrees F. Line cookie sheet with parchment paper.
- Mix all the dry ingredients in a large bowl.
- Mix all the wet ingredients in a small bowl.
- Pour oil into the flour mixture, then butter. Combine with your fingers until nice and crumbly. Make a well in the middle.
- Pour the liquid mixture into the well and work in by mixing with a spoon until just combined. Add pecan pieces and chocolate chips and mix in.
Note 3: I used a spoon to drop the scone batter onto the waiting cookie sheet. It yields between 10-12 scones, depending on how much batter is used for each scone.