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Pumpkin Churro Scones

Servings: 6 scones

Ingredients

Dry Ingredients

  • 1 cup gluten-free all purpose flour can sub for regular all purpose flour. I use Trader Joe's brand
  • 1/2 cup oat flour
  • 1 tsp baking powder
  • 1/4 cup coconut sugar
  • 1/4 tsp sea salt
  • 1/2 tsp cinnamon
  • 1/2 tsp pumpkin pie spice

Wet

  • 1/3 cup pumpkin puree
  • 1/2 cup coconut yogurt I use Culina
  • 3 tbsp oat milk

Toppings

  • 1/4 cup coconut sugar
  • 1 tsp cinnamon

Vegan Chocolate Sauce

  • 2 tbsp vegan chocolate chips
  • 3 tsp plant based milk

Instructions

  • Preheat oven to 400 degrees.
  • Combine the dry ingredients and wet ingredients in separate bowls. Once fully combined, mix the two bowls into one.
  • Carefully roll your mixture into a ball on a lightly floured surface. Keep in mind the mixture will be fairly sticky. Flatten the ball with your hands into a circle an inch tall.
  • Cut into 6 triangles and sprinkle with the cinnamon sugar topping. Make sure to reserve a small amount for after baking.
  • Place on a parchment lined tray and bake until no longer mushy. For me it took 30-40 minutes. This all depends on your oven and the specific ingredients used, so be sure to check it at 30 minutes to see where you're at.
  • Let cool for at least 15 minutes then sprinkle with more of the cinnamon sugar topping.
  • Lastly, combine the chocolate sauce ingredients in a microwave safe bowl and microwave for 30 seconds or so. Mix with a spoon to remove all lumps then drizzle on the scones or serve on the side.