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Ingredients
- 2 cups basic gluten free flour mix (the brown rice option makes a great scone)
- 7 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon xanthan gum (or try a substitute for the gums here)
- 6 tablespoons cold butter, cut into small cubes
- 1/2 cup canned pumpkin
- 3 tablespoons milk
- 1 egg
- Glaze (see below)
- Flavored Butter (see below)
Preparation
Step 1
Step 1:
Combine all the first six dry ingredients in the bowl of a food processor and pulse to thoroughly combine.
Step 2:
Add in the small chunks of butter and pulse the mixture until it resembles coarse crumbs.
Step 3:
In a medium bowl, combine the pumpkin, milk and egg. Pour this mixture into the dry ingredients and stir just until the mixture comes together to form a dough.
Place the mixture into the refrigerator and refrigerate for 1/2 hour.
Step 4:
Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
Plop the dough onto the parchment paper and pat with a wet hand into a 12″ diameter disc. Score the top into 6 or 8 sections.
Step 5:
Bake in preheated oven approximately 20 minutes, or until lightly brown.
Remove the scones from the oven and cut along score lines with a pizza cutter. Gently slide the parchment paper with the scones onto a rack to cool completely.
Step 6:
Prepare glazes.
In a small bowl mix together the plain glaze ingredients…
Plain glaze
1/2 cup powdered sugar
1 tablespoon milk
Then in another small bowl, mix together the spiced glaze ingredients…
Spiced glaze
generous 1/2 cup powdered sugar
1 tablespoon milk
1/2 teaspoon pumpkin pie spice
When the scones have cooled slightly, brush them with a coating of plain glaze and allow them to dry completely – for about 1 hour. Then drizzle with the spiced glaze.
Step 7:
Prepare the butter…
Cinnamon Maple Butter
¾ Cup Butter, softened
1 ½ Tbls. Pure maple syrup
1 tsp. Cinnamon
In a medium bowl, whip the butter with a fork until light and fluffy.
Add in the maple syrup and cinnamon and mix well.
Serve these incredibly light and delicious scones with the cinnamon maple butter and your guests will be raving about them!
One note from experience: Try to wait the full hour after the first glazing. Otherwise the second glazing will just mix in with the first. Plus, allowing it to dry completely brings out the pizzazz of the spiced glaze.