Pumpkin is everyone’s favorite fall dessert flavor, but I love to give it a savory twist. These Pumpkin Goat Cheese Scones have a subtle sweetness from the pumpkin that pairs perfectly with that goat cheese tang.
Pumpkin is definitely my favorite fall flavor! Though, I refuse to eat pumpkin the rest of the year. Which makes zero sense since I buy the canned pumpkin that is available all year round, it just tastes better in the fall! Since I’m trying to avoid sugars these pumpkin goat cheese scones are the perfect way to get my pumpkin fix without indulging in a heavy dessert.
The Secret Ingredient:
This recipe could not be easier, just 5 simple ingredients. The key ingredient is the Better Batter Biscuit Pancake Mix. Since biscuits and scones are such similar products I used the biscuit mix to make scones and they came out perfect! I made the dough a touch wetter than a typical scone dough. Since scones are inherently dry and so are gluten free baked goods I wanted to prevent them from drying out. The texture on these babies is perfect perfect, no on will guess they’re gluten free.
- 2 Cups Better Batter Pancake Biscuit Mix
- ½ Cup Pumpkin Puree
- 1 Cup Skim Milk
- ½ Cup Crumbled Goat Cheese
- 2 Tablespoon Melted Better
- Mix biscuit mix, puree, and mix until smooth
- Add cheese
- Pat the dough into a circle
- Cut into 8 wedges
- Brush with melted butter
- Bake 400F for about 18-20 minutes
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