My husband came down with the cold at the end of January. And as many of you know, sometimes it’s hard to keep yourself away from the germs that permeate the house once a family member is infected. My immune system fought valiantly for two weeks, and then I had one of those semi-colds.
Is a semi-cold a thing? If not, it is now.
My semi-cold consisted of a budding sore throat, gentle sinus pressure and sniffly nose – you know, the usual signals a cold is about to descend and ruin your life (sorry for the dramatics).
Except the cold never came – and I was stuck in some kind of un-cold purgatory where my symptoms neither exploded, nor disappeared. After several weeks of endless teas, ginger, lemon, raw honey, green juices, soups and rest, I seem to be outta the woods. Of course, now my hubby has contracted another cold and this time he sounds as if he’s hacking up a lung.
Nevertheless, over the weekend I wanted to break my tea/broth/boring fast with baking.
I’ve long been meaning to make a gluten-free and vegan pumpkin scone that mimics the one I used to buy from a coffee shop I shall not name (hint: it begins with an ‘S’ and rhymes with ‘warbucks’).
And oh, I’ve succeeded.
I realize this treat is a bit late in the season, as most of you were probably thinking about pumpkin throughout the fall and are now sick of it, or looking ahead to spring produce (hello rhubarb!). But perhaps you’ll make an exception for some warmly spiced, sweet but not too sweet, soft pumpkin scones?
I actually enjoyed these more the day after they were baked, so try to exercise some restraint if you can.
And here is a life-changing tip: to keep your baked goods fresh, put them in a container with one of those desiccant packs that come with supplements and some packaged foods. No more smushy, wet muffin tops! You can also use the desiccants to keep snacks like granola, crackers and roasted chickpeas crisp.
You can enjoy these scones plain, but I think a generous drizzle of maple syrup is a must.
You see those cracks in the scones? Perfect for catching and soaking up the syrupness. Seriously. How can you not?
- 1 cup sorghum flour
- ½ cup brown rice flour
- ½ cup millet flour
- 1 tbsp arrowroot flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp salt
- pinch of nutmeg
- ¾ cup pumpkin puree
- ⅓ cup maple syrup
- ¼ cup coconut oil
- Preheat the oven to 400 degrees F.
- In a large bowl, combine the flours, baking powder, baking soda and spices.
- In a small pot on the stove, gently warm the pumpkin, maple syrup and coconut oil until melted and smooth.
- Pour the wet ingredients into the dry ingredients and stir well, making sure all of the ingredients are incorporated.
- Line a baking sheet with parchment paper or a silpat. Gather the dough into a large ball, then place it in the centre of the baking sheet. Gently pat the dough into a round disk about one-inch high.
- Cut the dough into eight pieces, then carefully separate them apart.
- Bake for 16-18 minutes.