This gluten-free pumpkin scone recipe is an easy substitute for pumpkin pie, and the cream cheese filling keeps the scones moist.

You won't believe it's zucchini instead of apples! Zucchini Crisp Ingredients 6 medium zucchini, about 3 pounds, peeled, ¼ cup sugar 2 tablespoons apple cider vinegar 1 teaspoon balsamic vinegar 1 tablespoon lemon juice 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 1 half teaspoon nutmeg, Topping ¼ cup tightly packed brown sugar, ½ cup old-fashioned oats ¼ cup butter cold ¼ cup flour ½ teaspoon cinnamon Preheat the oven to 375 degrees Fahrenheit. Prepare an 8” x 8