White Bean Pumpkin Chai Scones

Ingredients


Wet Ingredients

  • 2 1/4 cup cooked white beans, slightly packed
  • 2 cups pureed butternut squash
  • 1/2 cup full fat coconut milk
  • 1/4 cup virgin coconut oil
  • 1 Tablespoon vanilla extract
  • 1 Tablespoon apple cider vinegar

Dry Ingredients

  • 1/2 cup ground flax seeds
  • 1/2 cup short grain brown rice flour*
  • 1/2 cup coconut flour**
  • 2.5 Tablespoons Great Lakes beef gelatin***
  • 1 teaspoon baking soda
  • 1 teaspoon cardamom
  • 1/4 – 1/2 teaspoon powdered stevia*****
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • contents of 1 organic black tea bag
  • pinch salt


* I grind my own brown rice flour with organic short grain brown rice from Costco.
** I used Nutiva coconut flour.
*** Sometimes I substitute Knox gelatin.
**** Use 1/4 teaspoon if you are not a stevia addict like I am. I use Trader Joe’s powdered stevia.

makes 23-24 scones

Special Equipment

  • Norpro Stainless Steel Scoop, 56MM (4 Tablespoon)
  • two 3 quart glass oblong Pyrex baking dishes

Directions

  1. Line glass baking dishes with parchment paper.
  2. Preheat oven to 375° F.
  3. Thoroughly combine dry ingredients together.
  4. In a Vitamix or food processor (I prefer the Vitamix for pureeing the white beans), blend the white beans, butternut squash, coconut milk, coconut oil, vanilla, and apple cider vinegar.
  5. Combine the wet ingredients and dry ingredients together.
  6. With a spring scoop, scoop out the batter and place on the baking dish. The colder the batter, the more they will hold shape. If the batter is really warm, you will need more space between the scones.
  7. Bake for 40-45 minutes at 375° F or until done. The longer you leave them in, the harder the outside will be.
  8. The scones will be fragile and soft when you pull them out of the oven, but a toothpick inserted into them should come out clean. They will firm up as they cool. They should stay on the glass baking dish until they are mostly cooled.
  9. It’s OK to leave the scones out overnight, but after that they should be stored in the fridge. Serve cold or room temperature.

OTHER NOTES:

  1. I usually make a big batch of white beans, and then freeze them in 2 1/4 cup portions so that I don’t have to cook white beans the next time I make scones. I make other versions of these scones!
  2. I prefer these scones cold.

https://www.archerfriendly.com/2017/10/pumpkin-chai-scones-made-with-white-beans