Lauras Pumpkin Scones Recipes

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GLUTEN FREE PUMPKIN SCONE RECIPE



Gluten Free Pumpkin Scone Recipe image

These gluten-free pumpkin scones are everything we love about scones, but with extra love from the pumpkin spice and homemade glaze.

Provided by Laura Fuentes

Categories     Breakfast

Time 26m

Number Of Ingredients 13

1 3/4 cup + 1 tablespoon gluten-free flour mix*
¼ cup granulated sugar
3 teaspoons baking powder
½ teaspoon salt
1 ½ teaspoons pumpkin pie spice
6 tablespoons butter, frozen
½ cup pumpkin puree
2 tablespoons half & half
1 large egg
½ cup powdered sugar
3 teaspoons milk
½ teaspoon ground cinnamon
⅛ teaspoon pumpkin spice

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.

Nutrition Facts : ServingSize 1 scone, Calories 290 calories, Sugar 18g, Sodium 168mg, Fat 10.4g, SaturatedFat 6g, TransFat 0g, Carbohydrate 43g, Fiber 2.6g, Protein 4.6g, Cholesterol 48mg

MOIST PUMPKIN SCONES



Moist Pumpkin Scones image

After trying a pumpkin scone at a coffee house, I was inspired to look for a recipe to try at home. The glaze nicely complements the pumpkin flavor.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 16 scones.

Number Of Ingredients 15

4-1/2 cups all-purpose flour
1/2 cup packed brown sugar
4 teaspoons baking powder
3 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cold butter
2 large eggs, room temperature
1-1/4 cups canned pumpkin
3/4 cup 2% milk, divided
GLAZE:
2 cups confectioners' sugar
3 tablespoons 2% milk
1/4 teaspoon pumpkin pie spice

Steps:

  • In a large bowl, combine the first 7 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk the eggs, pumpkin and 1/2 cup milk. Stir into dry ingredients just until moistened. , Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into an 8-in. circle; cut each into 8 wedges. Separate wedges and place 1 in. apart on ungreased baking sheets. Brush with remaining milk. , Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks; cool for 10 minutes. Combine the glaze ingredients; drizzle over scones. Serve warm.

Nutrition Facts : Calories 338 calories, Fat 13g fat (8g saturated fat), Cholesterol 59mg cholesterol, Sodium 348mg sodium, Carbohydrate 51g carbohydrate (23g sugars, Fiber 2g fiber), Protein 5g protein.

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