I was hankering for something pumpkiny yesterday and ended up making these. I like them because they aren’t super sweet (which scones aren’t supposed to be) and they have a nice pumpkin flavor.
I’ve adapted the recipe to be GF but will you can replace the amount of flour for regular all purpose if you so choose. The rest of the recipe remains the same.
Pumpkin Cream Cheese Scones with Streusel Topping
1 cup brown rice flour
1 cup sorghum flour
1 TBS. baking powder
1/2 tsp salt
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp pumpkin spice mix
1/3 cup coconut sugar (or regular sugar)
1/4 cup of butter, cold and cut in pieces
1/4 cup coconut oil
2 large eggs
8 ounces cream cheese, soften
1 15 oz. can pumpkin puree
Streusel Topping ( 1 1/2 cups of oatmeal, 1/4 cup of sugar, 1/2 chopped walnuts and enough coconut oil to make it stick, about 1/3 cup)
Preheat oven to 375 degrees. Place parchment paper on a large cookie sheet.
Mix together flour, baking powder, salt, cinnamon, ginger, nutmeg and sugar in a large bowl. Cut in butter until mixture resembles coarse crumbs. Mix in coconut oil.
In a food processor (or you can do it by hand) mix together eggs, cream cheese, and pumpkin. Add this to your flour mixture just until combined.
Drop dough onto your cookie sheet using an ice cream scoop or a 1/3 cup measure.
Sprinkle your streusel topping on top of each scone and bake for 15-22 minutes.