gluten-free, fall, pumpkin, scones, baking

Gluten-free Pumpkin Scones {FALL}

Gluten-free Pumpkin Scones {FALL}

Gluten-free Pumpkin Scones on Williams Sonoma Plate

Gluten-free Pumpkin Scones

I LOVE pumpkin, but only in treats… not drinks. These gluten-free pumpkin scones are my first fall bake this year. After searching the shelves at Trader Joes and Fred Meyer I was happy that I had some in my pantry left over from last year so I could enjoy my pumpkin treats in September since, the stores aren’t ready for people like me. If you are one of those people who didn’t stock up last year and can’t find organic canned pumpkin, you are in luck, you can find canned pumpkin online!

These gluten-free pumpkin scones can be made any size, you just need to adjust the bake time and be sure to not make them to thick.

 

Pumpkin Scones - Gluten-free
Yields 25
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Ingredients
  1. 2 cups Bob's Red Mill 1 for 1 Gluten-free flour
  2. 1 TBS baking powder
  3. 1/2 tsp sea salt
  4. 1 tsp cinnamon
  5. 1/2 tsp ground nutmeg
  6. 1/2 tsp ground ginger
  7. 1/4 tsp ground cloves
  8. 1/2 cup coconut sugar
  9. 1/2 cup cold butter, cut up into pieces
  10. 1/2 cup + 1 TBS canned pumpkin
  11. 5 TBS heavy cream
  12. 1 egg
For Glaze
  1. 1 cup powdered sugar
  2. 3 1/2 TBS heavy cream
  3. 1/4 tsp cinnamon
  4. 1 pinch of ground cloves & ground nutmeg
Instructions
  1. Preheat oven 425°
  2. Combine dry ingredients, flour, baking powder, salt, cinnamon, ginger, nutmeg, cloves, coconut sugar in bowl, mix well, set aside.
  3. In a separate bowl combine wet ingredients, cream, pumpkin and egg, stir to combine, set aside.
  4. Add cold butter, cut into small chunks to dry ingredients, blend with pastry cutter, do not over mix. Make a well and add wet ingredients, gently fold in. If you find your dough to dry add heavy cream a tsp at a time.
  5. I use my large Pampered Chef cookie scoop that is approx 3 tbs to make mini scones. I scoop them onto parchment paper then, I shape them by hand into the shape of a scone.
  6. Bake 10-15 minutes depending on the size.
  7. Let cool and prepare glaze.
  8. Combine, powdered sugar, cinnamon, cloves and nutmeg in a small bowl, add cream and stir until smooth. Add additional cream or sugar to adjust to get the consistency you want. I usually use a small ziplock bag for the glaze and cut a small whole in corner to drizzle or, you can frost the entire scone, your choice.
  9. Pour yourself some coffee or tea and enjoy!
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