With the naturally sweet delicata squash, the warmth of cinnamon and nutmeg, and the added texture of pecans and cranberries if you want, these gluten-free delicata squash scones are a great mix of flavors. Stack them up and enjoy the taste!
Ingredients: 1 cup gluten-free all-purpose flour. 1/4 cup almond flour. 1/4 cup coconut flour. 1/4 cup brown rice flour. 1/4 cup tapioca starch. 2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 cup mashed delicata squash. 1/4 cup unsweetened applesauce. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1/2 tsp cinnamon. 1/4 tsp nutmeg. 1/4 cup chopped pecans optional. 1/4 cup dried cranberries optional.
Instructions: Preheat your oven to 375F 190C and line a baking sheet with parchment paper. In a large bowl, whisk together the gluten-free all-purpose flour, almond flour, coconut flour, brown rice flour, tapioca starch, baking powder, baking soda, and salt. In another bowl, combine the mashed delicata squash, unsweetened applesauce, maple syrup, melted coconut oil, vanilla extract, cinnamon, and nutmeg. Pour the wet ingredients into the dry ingredients and mix until a soft dough forms. If desired, fold in chopped pecans and dried cranberries. Divide the dough into three equal portions and shape each portion into a round scone about 1-inch thick. Place the scones on the prepared baking sheet and bake in the preheated oven for 18-20 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and allow the scones to cool on a wire rack. Once cooled, stack the three gluten-free delicata squash scones on top of each other. Serve and enjoy your delightful Gluten-Free Delicata Squash Scones Stack!
Prep Time: 20 minutes
Cook Time: 20 minutes
Maita Of Makeup On Demand
