Gluten Free Pumpkin Scone Recipes

GLUTEN FREE PUMPKIN SCONE RECIPE

Steps:

• Preheat the oven to 425F and line a baking sheet with parchment paper.
• Combine the gluten-free flour (or rice flour, starch, xanthan gum), sugar, baking powder, salt, and pumpkin spice inside a sifter and sift into a large bowl. Give it a mix to combine.
• Using a cheese grater, grate the butter into the dry mixture. Combine the shredded butter and dry ingredients with your hands until there are no large lumps and you have a coarse sand-like texture.
• In a medium bowl, whisk the pumpkin, half & half, and eggs until smooth. Pour the wet ingredients into dry ingredients and mix with a wooden spoon until a thick dough forms.
• Transfer the dough onto a lightly floured surface (with additional gluten-free flour or tapioca starch) and make a large circle around 1-inch thick.
• Cut the dough into 6 to 8 triangles and place each scone onto the lined baking sheet. If using a scone pan, grease it first and then simply fill each scone cavity with dough.
• Bake 14-16 minutes until they are light brown. Remove from oven and allow them to cool.

GLUTEN-FREE PUMPKIN SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Combine flour, brown sugar, baking powder, cinnamon, baking soda, salt, nutmeg, ginger, and cloves in a large bowl. Grate frozen butter into flour mixture and blend with a pastry blender until flour is crumbly with pea-sized crumbs.
• Combine pumpkin puree, 1/3 cup heavy cream, egg, and vanilla extract in a separate bowl. Add to the crumb mixture and mix into a soft dough.
• Lightly sprinkle counter and hands with flour and turn out dough onto the counter. Shape into a small, 1-inch thick rectangle, slightly smaller than a sheet of paper. Cut rectangle in half using a knife or a pizza cutter, then cut each half into 6 triangles. Place on the prepared baking sheet. Brush with 2 tablespoons heavy cream and sprinkle with coarse sugar.
• Bake in the preheated oven until lightly browned, about 15 minutes. Remove and allow to cool on a wire rack.
• While scones are cooling, combine confectioners' sugar, heavy cream, vanilla extract, and pumpkin pie spice for glaze in a bowl and whip until smooth. Add glaze to a small resealable plastic bag, snip off one corner, and drizzle on top of cooled scones.