November 1st, 2012 | Pumpkin spice scones (gluten free)
Now that I’m gluten free whenever I go to any coffee shop I’m always tormented by all the seasonal treats they have. Fall is my favourite season due to my love for fall fashion, the weather, and pumpkin. I love me some pumpkin. Starbucks in the fall is the worst. Pumpkin scones. It breaks my heart staring at those little darlings in the glass window. So I decided to take a stab at adapting my gluten free lemon orange and cranberry scone recipe and turn it into a festive fall treat. It took a few times to get all the measurements worked out because of the pumpkin puree throwing off the texture of the dough, but I finally nailed it.
Gluten Free Pumpkin Spice Scones
♥ 2 c + 3 tbsp all purpose gluten free flour
♥ 1/4 c white sugar
♥ 3 tbsp brown sugar
♥ 2 tsp baking powder
♥ 1/2 tsp xanathan gum
♥ 1/2 tsp salt
♥ 1 c cold butter
♥ 1/3 c milk
♥ 1 tsp vanilla
♥ 1/2 c pumpkin puree
♥ 2 eggs
and then add an additional:
♥ 1/2 nutmeg
♥ 1/2 tsp cinnamon
♥ 1/4 ginger
♥ 1 tsp pumpkin spice
White Icing:
♥ 1 c + 2 tsp icing sugar
♥ 2 tbsp milk
Spiced Icing:
♥ 1/2 c icing sugar
♥ 1 tsp milk
♥ 1 tsp pumpkin spice
♥ an additional 1/4 tsp cinnamon
Directions:
♥ Pre-heat oven to 425F
♥ Mix the dry ingreients for the scones together in a bowl, including the cold butter. Add the pumpkin puree and wet ingredients and mix again. Roll out the dough to your desired thickness and cut into slices. For extra fun, use cookie cutters.
♥ Use a non stick baking pan or cover one in tin foil. Bake the scones for 15-18 minutes, until golden brown.
♥ Set aside and let them cool. Once they’re cooled mix the two icings. Pour the white icing over the scones first then let them sit a few minutes. Drizzle on the spiced icing after.
♥ Makes 12-18 scones, will stay fresh for up to 5-7 days refrigerated.
