Pumpkin and cornmeal combine to create these hearty, filling scones perfect for a chilly fall morning. Gluten-free and vegan, these scones will make even the most resistant to the season fall in love.
Pumpkin is back and shows no signs of stopping.
Granted, I love pumpkin as much as the next girl, but it’s the combination of that squash with other fall flavors that really gets me in the mood.
Yes, I combined cornmeal with pumpkin for these scones and I am facepalming myself wondering why I didn’t do this sooner.
I got into cornmeal when I was marathon training because it is the staple dish in African running communities. Hey, if the faster people eat it, what do I have to lose?
After a while, I really got into it and looked for ways to eat cornmeal more often outside of the standard Ugali (cornmeal mush like oatmeal) or cornbread.
During the summer, I used it as a batter and fried it.
For fall, I’m combining it with some orange vegetables and making my favorite breakfast.
The cornmeal adds a certain homestyle flair that I really adore. It makes me think of apple cider, warm blankets and coming in from a cold morning spent outside working (on the farm when I was a kid) or running (like now).
These scones pack a big nutrient punch, but I’m sure you already knew that.
Pumpkin has all those good vitamins like magnesium (great for runners, we are usually low), manganese, zinc, vitamin A and beta carotenes.Healthy and #nutrient dense! Make these #Pumpkin and #Cornmeal scones for your Sunday breakfast! @VeganRecipeHour @veganfoodshare #vegan Click To Tweet
Cornmeal is a naturally gluten-free, high carbohydrate food that provides sustained energy for the long haul.
Get a mug of cider, pull out the slippers and enjoy this scone for your breakfast this week!
Pumpkin Cornbread Scones
- 1/2 cup chickpea flour
- 2/3 cup cornmeal
- 3/4 cup pumpkin purée
- 1/3 cup brown sugar
- 1 teaspoon baking soda
- 1 t cinnamon
- 1/3 cup butterscotch chips
- Preheat your oven to 400 degrees.
- Combine flour, cornmeal, brown sugar, cinnamon and baking soda together in a bowl.
- Stir in mashed pumpkin until a batter consistency forms.
- Stir in butterscotch chips.
- Pour into prepared scone pan or small casserole dish. I use a 4x4 small casserole pan.
- Bake for 30 minutes or until a toothpick comes out clean.
Do you like cornbread?
What is your favorite fall spice?