Pumpkin Scones

It’s right about this time of year that I start craving all things pumpkin. And it seems like there’s a new pumpkin product in the store every day from cereal to cookies to pasta. One of the requests that I get the most for this time of year is for pumpkin scones that rival a coffee chain that will remain unnamed! These scones are just the right touch of sweetness with a delicious pumpkin flavor. There is nothing artificial here! So grab a nice cup of coffee, a delicious scone, and enjoy the changing season!!

Gluten/Free Pumpkin Scone Recipe

-4 cups gluten free flour blend

-2 tsp guar gum or xanthan gum (if your blend does not contain it!)

-3/4 brown sugar

-1/2 tsp baking soda

-1 TBSP baking powder

-1/2 tsp salt

-2 tsp cinnamon

-1 tsp Allspice

-1 tsp ginger

-1 tsp ground cloves

-1 cup (2 sticks) butter

-1 cup pumpkin

-1/4 cup heavy whipping cream

-2 eggs (beat with a fork)

-powdered sugar (for glaze) Recipe will follow!

Step 1. Preheat oven to 400°. Line baking sheet with parchment paper or silpat mat.

Step 2. Combine flour, xanthan gum, brown sugar, baking soda, baking powder, salt, cinnamon, allspice, cloves, and ginger in KitchenAid bowl.

Step 3: Using A grater, grate the butter into the mixing bowl. The butter should be very cold.

Step 4. Using paddle, combine butter and dry ingredients until pea-sized crumbs form.

Step 5. Add pumpkin.

Step 6. Combine cream and eggs in one measuring cup. Add to mixture and mix ingredients until a soft dough forms.

Step 7. Turn dough out onto a floured parchment paper or silpat mat.

Step 8. Use your hands to shape into circle about 1 inch thick.

Step 9. Cut into scones in the size you desire.

Step 10. Place on prepared pan and brush tops with remaining egg and cream mixture. Then sprinkle with organic sugar if desired.

Step 11. Bake at 400 for 16-18 minutes or until hollow sounding when tapped!

After they have cooled, you can glaze them if you wish. For the glaze combine 1 Cup of powdered sugar with 1 to 2 teaspoons of water and mix well. For the spiced glaze, add 1/2 teaspoon allspice to 1 cup powdered sugar and use 1-2 tsp cream instead of water. I like to use both glazes because I think it looks prettier and taste better. Enjoy!!!!

© Jessica Rae Faltinowski and The Sweet Gluten Free Life, 2017, authorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Jessica Rae Faltinowski and The Sweet Gluten Free Life with appropriate and specific direction to the original content.

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