Pumpkin Scones with Maple Icing (GF)

Similar to Starbucks pumpkin scones

Pumpkin Scones with Maple Icing (GF)

Photo by loritot

  • Prep Time


  • Total Time


  • Servings



  • Whisk together the dry ingredients in a large mixing bowl:

  • 1 cup sorghum flour

  • ½ cup millet flour

  • ½ cup tapioca or potato starch (not potato flour)

  • 1 tablespoon baking powder

  • ½ teaspoon fine sea salt

  • 1 teaspoon xanthan gum

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon ground nutmeg

  • ¼ teaspoon ground cloves

  • 4 tablespoons light brown sugar

  • Add in:

  • 7 tablespoons cold shortening

  • Turn on the mixer with the wire whisk (or use a pastry cutter to cut in the shortening) until the mixture gets crumbly.

  • Add in:

  • ½ cup cooked or canned pumpkin

  • 1½ teaspoons Ener-G Egg Replacer whisked with 2 tablespoons warm water till frothy (non-vegans use 1 large organic egg if you prefer)

  • 3 tablespoons pure maple syrup

  • 3 tablespoons rice milk whisked with ¼ teaspoon mild rice vinegar

  • Maple Nutmeg Icing

  • 1 cup confectioner's or powdered sugar

  • 2 tablespoons pure maple syrup

  • ½ teaspoon bourbon vanilla extract

  • 1 tablespoon rice milk

  • Pinch of nutmeg- start small


Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Note: Lightly grease a 9-inch glass pie dish. Using a standard beater (not a whisk), beat briefly until the dough comes together in a smooth mass. Do not overbeat. Scoop the dough into the greased pie dish. Using lightly oiled hands pat and shape the dough flat into a smooth round- all the way to the edges of the pie dish. Use a large sharp knife to cut the dough into six wedges. Using a thin spatula remove the wedges from the pie dish one at a time and place them on the parchment lined baking sheet. Using a large flat knife, frosting spreader, or thin spatula, reshape and define the wedges by pressing gently. Now brush the tops gently with: Plain rice milk Note: A choice you have at this point is to sprinkle the scones with raw sugar crystals (if you'd rather skip the icing squiggles). Place the baking sheet in the oven- slightly near the top. Bake until the scones are firm and slightly golden- about 20 minutes. Cool scones on a wire rack and make the icing. Icing: Bea t until smooth; and add more rice milk a tablespoon at a time until the icing is smooth and creamy. Taste test and adjust if necessary. Now beat the icing for three to four minutes (this improves the texture and taste). Scoop the icing into a pastry bag fitted with a simple tip (or use a plastic sandwich bag with a tiny cut in one bottom corner). Chill the icing while the scones are cooling a bit. Squiggle the icing on top of the scones, or spread on the frosting with an icing knife, if you like a lot of sweetness adorning your scone. Serve as soon as possible. Like gluten-free soda breads, these scones are best enjoyed the day you bake them. However, if you must wrap and freeze these scones for the future, place the scones in the freezer before you wrap them up (briefly chilling them helps set the icing so it won't stick to the wrapping). To best preserve this kind of drizzled frosting in the freezing process, I think plastic wrap works better than foil.


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