This is a gluten-free pumpkin scone recipe that uses no wheat flour, oven, or eggs. Mash microwave-heated pumpkin until smooth, then mix with soy milk (or milk), sugar, rice flour, and baking powder to make the dough. Shape the dough into a circle, cut it into 8 equal pieces, and bake in a toaster oven. The key is to cover it with aluminum foil halfway through baking to prevent burning. The simple and gentle flavor, with a crispy outside and moist inside, is perfect for a home café or as a gift.