Pumpkin Cranberry Scones (gluten and dairy free)

The first major snow came yesterday morning. I woke up to almost 8 inches on the car and it was still coming down. It was a gorgeous winter wonderland. Perfect weather for baking and staying bundled up at home (after the shoveling is done of course). Michiganders have been waiting for this snow to come, whether they like it or not. It seems like we get snow starting in November, and this year it held off till December. So, today you could imagine the mixed emotions of the love-hate relationship with snow. I have to say, it is beautiful. I truly enjoy the events of all the seasons, so I find joy in loving the snow and also having a great excuse to bake. 

I still had some leftover fresh pureed pumpkin and also some left over cranberry relish, so it was time to use that up in a sweet treat. These scones are for the left behind, those that have limited ways to having a sweet treats and for those that have to walk past the dessert line at a holiday party. I know you. I get it. This recipe is for you. It's time to start up the oven, light a few candles, turn up the holiday music and dive in to a bowl of flour and spices.  

Pumpkin Cranberry Scones:

1 1/4 cup of sweet sorghum flour

1/2 cup of tapioca flour

1/2 cup of millet flour (or a brown rice flour would work too)

1/2 cup of sucanat (unrefined sugar cane juice)

1 TB of baking powder

1 1/2 ts. of cinnamon

1/2 ts. of ground ginger, cloves, and nutmeg

1/2 ts. of sea salt

Mix up all of the dry ingredients in a large mixing bowl and then fold in the wet ingredients below one at a time.

Wet Ingredients:

3/4 cup of fresh or canned pumpkin

6 TB of Spectrum organic palm oil shortening

2 TB of agave nectar (or use less sucanat above and use 1/4 cup agave only)

1/4 cup of coconut milk beverage (or non-dairy milk)

1 TB of apple cider vinegar

1 cup of cranberry relish- this is from my recipe for cranberry sauce (fold in last) 

The cranberry relish can be optional. If you do not have any left over cranberry sauce or relish. Just make the pumpkin scones. Add some chocolate chips if you want, or drizzle a little glaze over them if you desire. I like to keep it simple today and enjoy the flavors. I do think the cranberries add the perfect blend of sweet and tart though....

Parchment paper on a baking sheet is the best way to bake these. Scoop out 12, 1/3 cup sized spoonfuls and bake at 425 degrees for 2o minutes.  Bake until the bottoms are golden brown and then let them cool for just a few minutes before moving from the pan.  

They are best from the oven with a cup of tea, if you want to keep a few for the next few days I recommend letting them cool and dry out just a  bit. Because the pumpkin keeps them very moist you will want to make sure you enjoy them quickly or freeze them individually in plastic wrap or container. 

Then... it's time to make some homemade hot chocolate or a cup of tea. Serve up a scone and continue your work on the Christmas lists, gifts, and prep. Wait. No stop, and enjoy the scone by the window of the delicate falling snow. Take a moment for yourself. Breath and enjoy!

Stay warm and cozy today! Much love to you!