I love a good scone. I also love all things pumpkin, but you know that by now. Today I am sharing these scones again. The picture isn't that great because it was from two years ago. It is always good to know my photography is improving.
Serve these yummy scones with some chai tea during harvest time!
Gluten-Free 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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