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 .
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).