GF Pumpkin Oat Scones

It’s the time of the season for all the pumpkin recipes! This is a lovely fall recipe for pumpkin oat scones. They’re gluten free, refined sugar free, and have an added fiber boost from the oats and pumpkin puree!

Ingredients:
-2 1/4 c GF flour (I use Bob’s Red Mill 1:1)
-1/2 c oats (make sure they’re gf if needed!)
-1/2 c coconut sugar
-1 Tbsp baking powder
-1 tsp salt
-2 tsp pumpkin spice (or use cinnamon, nutmeg, ginger)
-1 stick cold unsalted butter
-1/2 c crystallized ginger pieces, cut into small cubes
-3/4 c canned pumpkin puree
-2 eggs

Steps:
1. Whisk all dry ingredients together
2. Chop butter into small cubes and combine with dry ingredients. Use pastry cutter until mixture resembles coarse crumb/sand-like texture
3. Whisk pumpkin and eggs in small bowl. Add to dry ingredients and mix until combined
4. Lightly dust baking sheet with flour. Divide dough into 2 balls, and flatten onto baking sheet. Make 2 discs each about 1 inch thick. Put in fridge for ~2 hours
5. Preheat oven to 425F. Take dough out and cut each round into 6 triangles. Separate triangles so there is a little space in between each one. Sprinkle oats on top
6. Bake 20 mins or until golden brown

I store these in the fridge and reheat in my air fryer for 2-3 mins at 350F. Gives them the perfect crispy outside and soft middle!

(recipe adapted from New York Times)