I’m at it again in the kitchen.
I love an easy, and filling breakfast treat in the morning, especially after hitting up the gym and heading into the office. Portable and easy to reheat are key.
So, scones are usually my go-to option for this. And this recipe…I totally invented this afternoon from items I had in my pantry and fridge, crossed my fingers, and hoped for the best.
Thankfully…it all worked out to a delicious end.
Recipe: Gluten-Free Rocky Road Scones
Servings: 12
Time: 20-25 minutes
Ingredients:
- 2 cups Pamela’s Products Gluten-Free Baking & Pancake Mix
- 1/4 cup cocoa
- 1/3 cup sugar (I used Truvia)
- 1 tsp baking powder
- 1/4 cup white chocolate chips (I used Ghirardelli)*
- 1/4 cup mini chocolate chips (I used Nestle)
- 1/4 cup chopped almonds
- 5 tbsp pure pumpkin (I used Libby’s)
- 2/3 cup milk (I use unsweetened almond milk)
- Marshmallow Fluff
Directions:
Preheat oven to 375°F.
Mix the dry ingredients together.
Add in the pumpkin and the milk. Mix together with a fork. Dough will be thick.
Drop large, tall dollops of dough (scones will spread when baking) onto lightly greased baking sheet.
With a knife, remove the top of each scoop and place 1 tsp of Marshmallow Fluff into the scone. Recover with the dough.
Some fluff will be visible.
Bake for 15-17 minutes.
~*~*~
I lightened up this recipe by dropping the usual butter and egg combination and using pumpkin instead to bake with. It creates a great texture. As these cook in the oven, the marshmallow fluff will bubble out and create a great mashmallow-y look to the top, which toasts a little as they bake. One bite…and I was hooked. These were soft, decadent, and had a great rocky road texture and flavor with the different chocolates, the almonds, and the fluff. Perfection in scone form.
Go ahead…try them. You know you want to!
The Celiathlete 