Make these fantastic gluten-free pumpkin scones using a few simple ingredients, a mixing bowl, and a baking sheet. They are easy to make and taste delicious.
Preheat oven to 425 F. Prepare a large baking sheet with parchment.
In a bowl, combine the flour, baking powder, salt and cinnamon. Cut in the butter until the mixture resembles crumbles.
Add the pumpkin, Greek yogurt, maple syrup, vanilla extract, 1/2 the milk and 1/2 the chocolate chips (reserving the other halves).
Shape the dough into a tall circle about 3/4"-1" tall on the baking sheet. Use a spatula to spread the milk over the top. Slice the circle into 8 sections. Place the remaining chocolate chips on top.
Bake at 425 F 15-22 minutes or until the tops are lightly browned. Remove from the oven and cool 5 minutes before enjoying.
Notes
Cold butter creates pockets in the dough that melt while baking. These expand into air pockets, which gives scones their fluffy texture. Always use very cold butter when making scones.
Chill scone dough in the refrigerator for about 15 minutes to help firm up the butter. This will help them be light and airy after baking.
A hot baking tray also helps the scones lift quickly and achieve the ideal fluffy texture, so try preheating your baking sheet in the oven.
Store scones in an airtight container in the refrigerator up to 7 days.