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These healthy mini pumpkin scones are gluten free, dairy free, refined sugar free, vegan, plant based, and clean eating. On light brown parchment paper are four triangle shaped scones. Each with crispy edges, golden brown, and cracks on top with chocolate chips poking through. The inside texture is shown as layered, pillowy soft, and chewy.
Print Recipe

Healthy Mini Pumpkin Scones (Gluten Free, Vegan)

Course: Dessert, Snack
Keyword: dairy free, gluten free, gluten free flour, gluten free scones, healthier, healthy, paleo friendly, plant based, pumpkin, pumpkin scones, refined sugar free, vegan

Ingredients

  • 1/2 cup gluten free flour
  • 1/2 tsp baking powder
  • 1 pinch sea salt
  • 1/4 cup pumpkin puree
  • 2 tbsp sweetener (monkfruit, honey, maple syrup, etc.)
  • pumpkin pie spice (use less for subtle flavor, use more if you like)
  • chocolate chips (however many you want in the dough and on top of the scones)

Instructions

  • Preheat oven to 350F and line a baking sheet with parchment paper.
  • Make a self rising flour - combine gluten free flour, baking powder, sea salt in a bowl.
  • Add in the rest of the ingredients except chocolate chips and mix well until a dough forms. If dough is too dry, add more pumpkin.
  • Fold in chocolate chips.
  • Form the dough into a ball and slightly flatten. Cut into 4 pieces and place on the baking sheet. (Option to top with more chocolate chips)
  • Bake for 15 min until risen and lightly golden.
  • Let cool for a few minutes and enjoy!