Saturday, October 15, 2011

Pumpkin Spice Scones

Browneyedbaker you did it again! I love your recipes. Even though I have to change them so that my daughter can eat them. If we were a gluten family, I would not change a thing. Thank you so much for sharing your recipes! My blog however is gluten-free. So this is for all of you celiacs out there that just want to eat like a normal person. I also changed the glaze to incorporate my pumpkin spice concentrate. These were perfect. Gobbled down by everyone including the picky boy.
Pumpkin Spice Scones
2 cups gluten free all-purpose flour ( I used Maninis this time, I am addicted)
1 tsp xanthan gum if your gf flour doesn't already contain it
8 Tablespoons granulated sugar
1 Tablespoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
6 Tablespoons cold butter
½ cup pumpkin puree
3 Tablespoons half-and-half
1 large egg

For the Glaze:
1 cup powdered sugar
2 TBSP pumpkin spice concentrate

Preheat the oven to 425 degrees F. Line a baking stone with parchment paper; set aside.

Sift together flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger in a large bowl of your kitchenaid mixer.
Using the blade attachment on your kitchenaid on medium add the butter into the dry ingredients until mixture has the consistency of sand.

In a separate bowl, whisk together the pumpkin, half-and-half and egg.

Using the paddle attachment again, pour wet ingredients into dry ingredients,
and form the dough into a ball. Working with gluten free dough is a little different due to its sticky texture. So I always put down some plastic wrap, and then I lightly dust it with gf flour.
Put the ball of dough onto the plastic wrap and then flip over the dough so that the top is lightly floured as well. Cover wiht another piece of plastic wrap.  Pat out dough and form it into a 1-inch thick rectangle about 3 times as long as wide. I used a roller.

Use a pizza cutter to slice the dough twice through the width, making three equal portions. Cut each of the portions in an X pattern .
 Place on prepared baking sheet. Bake for 12-14 minutes, or until light brown.
 Place on wire rack to cool.

To make the pumpkin spiced glaze, combine powdered sugar and pumpkin spice concentrate. Drizzle over each scone and allow the icing to dry before serving (about an hour).

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