Sincerely Carolina

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Leave It to Gram.

by caroline

Leave it to Gram to keep me in the loop about all things gluten-free that are happening on television! My wonderful grandma gave me a call yesterday to let me know that Dr. Oz. was featuring a gluten-free scones recipe from actress Jennifer Esposito. The title of the segment was Guilt and Gluten Free and it was interesting listening to Jennifer talk about the symptoms and countless tests that lead to her celiac disease diagnosis. If you have celiac disease, then you would easily find yourself nodding your head right along with her.

And, of course, the recipe for gluten-free and vegan scones were something we can all agree with too. ;)

Inspired, I decided to whip up my own version of the scone, using my Whole Grain, Gluten-Free Flour Mix, pumpkin puree and apples. The details …

Whole Grain Pumpkin + Apple Scones (gluten-free + vegan : makes 20 palm-sized scones)

(Print me!)


  • 2 cups Whole Grain, Gluten-Free Flour Mix
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking soda
  • 2 teaspoons gluten-free baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 Tablespoons grapeseed oil
  • 1/2 teaspoon gluten-free vanilla
  • 5 Tablespoons all-natural applesauce
  • 1/2 cup pumpkin puree
  • 1/4 cup maple syrup
  • 1/3 cup dairy-free milk (soy, almond, hemp, coconut)
  • 1 cup diced apples
  • 1 cup chopped walnuts or pecans

NOTES: I used almond milk and walnuts.


Preheat oven to 425°.

Combine all dry ingredients in large mixing bowl, and whisk together to remove any lumps.

In separate bowl, combine all wet ingredients except milk (grapeseed oil through maple syrup), and mix with a standing mixer (or hand mixer) on medium speed until combined.

Slowly add dry ingredients and milk to the wet ingredients, alternating between adding the dry ingredients and pouring in milk, until all of it has been emptied into the bowl. Continue mixing until all ingredients are completely combined.

Fold apples and nuts into mixture.

Line two baking pans with parchment paper (or use baking mats, like this), and spoon out mixture with a spoon to make 20 drop scones. Bake for 14 to 15 minutes. Allow to cool on baking sheet for 5 minutes, then transfer to wire baking rack to cool completely.

Viola! They fit right into the palm into you hand (and very nicely into the nook of your belly).

Need more scones? Get ’em:

Want to check out more from Jennifer Esposito? Take a peek at her blog and Website.