Gluten Free Iced Pumpkin Scones

Gluten Free Iced Pumpkin Scones

With the Fall season in full swing it’s the perfect time to celebrate the season with these moist gluten free and vegan pumpkin scones!

Gluten Free Iced Pumpkin Scones

Here’s What You’ll Need To Make These Pumpkin Scones:

  • All purpose gluten free flour ( I used King Arthur, if you use a different brand the texture may be affected as all brands are created differently).
  • Brown sugar
  • Pumpkin puree
  • Pumpkin pie spice
  • Vegan butter
  • Vanilla
  • Cinnamon
  • Non-dairy milk (or normal milk)
  • Powdered sugar (for the glaze)
Gluten Free Iced Pumpkin Scones

How To Make The Scones:

The scones are S I M P L E to make so lets get started!

1. You’ll start by mixing all of the dry ingredients together in one large bowl.

2. Then, with a pastry cutter or a fork (that’s what I used), you will add in the cold cubed butter and cut it. As you cut the butter the dough very crumbly and should resemble the image below. I find cutting the butter is the quickest when you mix the fork or pastry cutter with the ingredients in a forward and backward motion. Occasionally, coming to the center and continuing the mixing pattern.When done cutting the butter set aside.

3. Add all the wet ingredients together in a medium-sized bowl.

4. Then, add the wet to the dry.

5. Sprinkle flour on a solid surface and form a ball with the dough. Kneed the dough about 2-3 times and then form it into a large circle that is about 1 inch thick.

6. Cut the scones in 8 equal pieces and place on parchment paper and store them in the freezer for 15 minutes. Storing the scones in the freezer will help them keep their shape. When I was making batch after batch trying to get the recipe the way I wanted it I kept finding my scones would spread more than I wanted. Luckily, I picked up this trick from Sally’s Baking Addiction and it did the trick! No more scone spread!

7. Bake the scones for 18-20 minutes.

Gluten Free Iced Pumpkin Scones

How To Make The Icing

While the scones are in the oven it’s a perfect time to make the drizzleiscious icing!

For those of you who have been around the blog a few times this icing recipe will be nothing new to you as it is my go-to for all icing.

All you have to do is combine powdered sugar, non-dairy milk, and vanilla extract (optional but I recommend it) together and give it a mix! If you prefer a thicker icing I would recommend adding minimal non-dairy milk.

Gluten Free Iced Pumpkin Scones

What The Dough Should Look Like

The dough should appear thick, like the two images above and below. When cutting the scones I recommend wetting your knife after each cut. By doing this you will prevent the scone dough from overlapping as you drag the knife across the scones.

Gluten Free Iced Pumpkin Scones

I also recommend only sprinkling a bit of flour on the surface and not going crazy. The extra flour may result in a drier scone.

For The Icing

This is the easy part! All you will do is take 1/2 cup of powdered sugar (if it is very clumpy I would recommend sifting it first), 1/8-1/4 tsp of vanilla (depending on how much vanilla flavor you would like), and 1-2 Tablespoons of milk.

The less milk you add the thicker the icing will be.

Gluten Free Iced Pumpkin Scones

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Gluten Free Iced Pumpkin Scones

  • Author: Aimee Wera
  • Prep Time: 25
  • Cook Time: 20
  • Total Time: 55 minutes
  • Yield: 8 scones with icing 1x
  • Category: Breakfast, Snack
  • Method: Bake

Description

Yummy Fall-flavored Gluten Free and Vegan Pumpkin Scones that are bursting with flavor! 


Scale

Ingredients

For The Scones

  • 2 cups + 1 TBSP all purpose gluten free flour ( I used King Arthur brand)
  • 1/3 cup packed dark brown sugar (or light, I wanted a stronger flavor so I used dark)
  • 1/2 cup pumpkin puree
  • 1/2 cup cold butter, cubed
  • 2 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1 1/4 tsp vanilla extract
  • 1 tsp cinnamon 
  • 1 1/2 tsp pumpkin puree
  • 1/4 cup non-dairy milk

Icing:

  • 1/2 cup powdered sugar
  • 1 TBSP non-dairy milk
  • Optional: 1/8-1/4 tsp vanilla extract

Instructions

 

  1. Preheat the oven to 400 and line a baking sheet with parchment paper.
  2. Mix all of the dry ingredients together in one bowl. Add in the cubed butter to the dry ingredients and cut the butter with a pastry cutter or fork.  As you cut the butter the dough very crumbly and should resemble the image below. I find cutting the butter is the quickest when you mix the fork or pastry cutter with the ingredients in a forward and backward motion. Occasionally, coming to the center and continuing the mixing pattern.When done cutting the butter set aside.
  3. Add all the wet ingredients together in a medium-sized bowl.
  4. Add the wet to the dry.
  5. Sprinkle a little flour (1-2 TBSP, I would go on the lighter side as adding to much flour will result in a dry scone) on a solid surface and form a ball with the dough. Kneed the dough ball about 2-3 times and then form it into a large circle that is about 1 inch thick.
  6. Cut the scones in 8 equal pieces and place on parchment paper and store them in the freezer for 15 minutes. Storing the scones in the freezer will help them keep their shape. When I was making batch after batch trying to get the recipe the way I wanted it I kept finding my scones would spread more than I wanted. Luckily, I picked up this trick from Sally’s Baking Addiction and it did the trick! No more scone spread!
  7. Bake the scones for 18-20 minutes. While the scones are in the oven, let’s prepare the icing!
  8. Combine all of the icing ingredients in a small bowl and give it a good mix. I recommend adding the milk slowly as you may want a thinner or thicker texture. For a thicker icing add less milk and for a thinner texture simply add more milk. 
  9. Once the scones appear golden on they will be ready to take out. Let the scones cool for 10-12 minutes and then drizzle the icing over them with a spoon.

Notes

I used King Arthur branded all purpose gluten free flour. if you use another brand the results may not be the same as all gluten free all purpose flours are prepared differently.

You can add more pumpkin pie spice if you would like a stronger pumpkin flavor as these are on the mild side. These sones are not very sweet so I recommend always adding the icing in the recipe to them.


Nutrition

  • Serving Size: 1 scone with icing
  • Calories: 279
  • Sugar: 8
  • Fat: 11
  • Carbohydrates: 44
  • Fiber: 3
  • Protein: 1

Keywords: Scones, pumpkin, gluten free scones, dairy free scones, vegan scones, eggless, breakfast, healthy scones, pumpkin spice

Healthy Peanut Butter Banana Blondies

Healthy Peanut Butter Banana Blondies

I don’t know about you, but I think these Peanut Butter Banana Blondies are the legit Bomb .Com

After all, what could beat the most satisfying combo of Peanut Butter, Bananas, and Honey?

We’ve all been there, those spotty bananas eyeing you as soon as you enter the kitchen…

They have one day before their bad, but you don’t want to waste the sweetness of the fructose coming to its full bloom!

Then it hits! Not banana bread, but Banana Blondies! With hues of honey and peanut butter the ultimate breakfast and snack overtakes your mind!

And your tastebuds 😉

One of the best things about these is how versatile they are. Since they are gluten free and dairy free all your dietary restricted friends can enjoy! I have a few friends who fall into these categories and whenever we attend a potluck I always make it a priority to make something they can enjoy.

As well as for myself of course because I fall into both of those categories. Gluten free 100% of the time and dairy free about 70% of the time. Some days are better than others…and some are full of goat cheese staring you in the face with crackers and red pepper jam…

Any-who, as I was saying these Peanut Butter Banana Blondies are great for breakfast, a mid afternoon snack, second breakfast, and dessert.

You are not seeing it wrong I did say second breakfast because some days you need a breakfast after your breakfast.

Here’s What You’ll need:

  • Almond butter
  • Honey
  • 2 large bananas, mashed to a pulp
  • 1 egg
  • Vanilla extract
  • Gluten-free all-purpose flour
  • 5 scoops collagen
  • 1/4 cup Dairy Free chocolate chips
  • My Protein Collagen Icing

I know what you’re thinking…that looks like a lot of collagen and you’re right in a sense (these ingredients are spread over many servings) but let me tell you why I opt for collagen in this case instead of a typical vegan/dairy free protein.

Frankly, I am fed up with using pea protein blends. Yes there is egg protein as well and hemp but I despise the texture and the taste. Every time I hear people say you can mask the taste I have to wonder…

Why would someone lie about that?

Seriously though, if you’ve tried straight or even flavored hemp protein and pea protein you know what I’m talking about!

Yes there are good brands and blends here and there but the beauty of collagen is that you can add it to baked goods without the texture changing. When you use a pea or a hemp beyond it’s serving size things usually tend to get, well…

Earthy

You can draw your own conclusions there but trust me! Collagen is the way to go for this recipe. You can also omit this if you would prefer not to have it in the recipe just remember, as I mentioned before collagen doesn’t affect the texture of the recipe so there is no reducing liquid or changing ingredient amounts.

The same goes for my collagen glaze, you can omit the collagen if you would like but you will miss out on the added benefits of a higher protein treat that will keep you satiated longer.

But it’s your choice, either way these Healthy Peanut Butter Banana Blondies will turn out divine!

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Peanut Butter Banana Blondies

  • Author: Aimee Wera
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 9 Glazed Blondies 1x
  • Category: Breakfast, Dessert, Snack
  • Diet: Gluten Free

Description

These sweet blondies and collagen icing are the perfect pair. Take your taste buds for a ride with these dense yummy Peanut Butter Banana Blondies!


Scale

Ingredients

  • 1/2 cup peanut butter
  • 1/4 cup honey
  • 2 large bananas, mashed to a pulp
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1 cup gluten-free all-purpose flour
  • 1/2 tsp baking powder
  • 1/8 tsp sea salt
  • 5 scoops collagen
  • 1/4 cup Dairy Free chocolate chips
  • 1/2 batch or more of my Protein Collagen Icing

Instructions

  1. Preheat oven to 350 degrees and spray an 8×8 pan with non-stick spray
  2. Microwave the peanut butter in a small bowl for 30 seconds
  3. In a food processor add the honey, mashed bananas, and vanilla and blend until all ingredients are combined.
  4. Sift the flour into the food processor and add in the baking soda and powder.
  5. Add the chocolate chips in and pulse them in short bursts to slightly spread and break up the chips.
  6. Spread the mixture into the pan and bake for 35-40 minutes. This may vary based on the all-purpose flour you used and if you used natural drippy peanut butter.

Notes

The nutrition was calculated using 1/2 batch of the protein collagen icing.


Nutrition

  • Serving Size: 1 Glazed Blondie
  • Fat: 10
  • Carbohydrates: 38
  • Fiber: 3
  • Protein: 13

Keywords: Bananas, Blondies, Honey, Bananas, Gluten Free, Dairy Free, Collagen, Breakfast

Protein Collagen Icing

Protein Collagen Icing

Did someone say Delicious Dairy-Free protein icing? That’s right! My Protein Collagen Frosting is the perfect addition to any cinnamon roll, cake, or really any pastry. With less than 5 ingredients it is my go-to glaze.

Prepare for Deliciousness in Minutes

I don’t lie when I say this recipe takes minutes! All you need is:

  • Powdered sugar
  • Collagen peptides
  • Vanilla extract
  • Dairy-free milk

That’s all folks! Nothing more.

Simply whip all the ingredients in a small bowl and you are good to go!

What can this be used for?

Like I mentioned before this simple glaze can be used as the perfect healthy addition to:

  • Cinnamon rolls
  • Scones
  • Cakes
  • Cookies
  • Much more!

If you want to make a deliscious breakfast, snack, or dessert to pair with this glaze I suggest trying my lemon Blueberry Scones!

They are packed with flavor and are not the least bit dry!

You can also try some of my other healthy recipes like

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Protein Collagen Icing

  • Author: Aimee Wera
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1/41/3 cup 1x
  • Category: Sweet
  • Diet: Low Fat

Description

This simple protein icing will add the perfect layer of sweetness to your scones, cinnamon rolls, and so much more.


Scale

Ingredients

  • 1/2 cup powdered sugar
  • 3 Tbsp collagen
  • 1/4 tsp vanilla extract
  • 1 1/2 Tbsp non-dairy milk

Instructions

  1. Combine the powdered sugar and collagen together in a small bowl.
  2. Whisk in the milk and vanilla until you reach an icing consistency.

Notes

To make this collagen protein icing thicker, add more powdered sugar in increments of 1-2 Tbsp at a time.

You can find the nutrition profile of this on Myfitnesspal with the title: When Sweet Met Salty Protein Collagen Icing.


Nutrition

  • Serving Size: 1 Tbsp
  • Calories: 144
  • Fat: 0
  • Carbohydrates: 28
  • Protein: 8

Keywords: Icing, glaze, frosting, low fat, dairy-free, gluten-free