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.
In a separate bowl, whisk together the pumpkin, half-and-half and egg.
Using the paddle attachment again, pour wet ingredients into dry ingredients,
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 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).