Gluten Free Pumpkin Scones
Description
Aren’t these scones absolutely GOURD-geous!? These scones are inspired by the famous Starbucks Pumpkin Scones, but gluten free of course! Don’t skip the glaze, it gives these scones the perfect amount of sweetness and moisture. Leftovers freeze beautifully and are great for breakfast or after school snacking! Enjoy!
- Gluten Free
- Vegetarian
- 20 minutes prep time
- 15 minutes cook time
- 35 minutes Total Time
Recipe
For the scones:
2 cups (260g) gluten free flour
1/3 cup (66g) brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/2 cup (113g) cold or frozen butter, cut into cubes
1/2 cup + 2 tablespoons (133g) pumpkin puree, chilled
3 T heavy cream
1 egg
2 teaspoons vanilla extract
For the glaze:
1/2 cup (60g) powdered sugar
1/2-1 T heavy cream
For the scones:
1. Preheat oven to 400° F.
2. In large bowl or bowl of food processor, combine gluten free flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Pulse to combine.
3. Cut butter into cubes and add to food processor. Pulse until mixture resembles coarse crumbs. Alternatively, cut butter into mixture with pastry blender.
4. In a small bowl, whisk together pumpkin puree, heavy cream, egg and vanilla extract.
5. Add the pumpkin mixture to the flour mixture and pulse until it starts to come together.
6. Transfer dough onto a floured surface and knead it until it comes together. Press or roll it into a square.
7. Cut into 4 squares then cut each square in half to make 8 triangles and place on lined baking sheet.
8. Bake at 400°F for 15 minutes or until toothpick inserted into the middle comes out clean.
9. Transfer to wire cooling rack to cool completely.
For the glaze:
1. Add sugar and 1/2 T heavy cream to a bowl and stir to combine. Add more heavy cream to reach desired consistency if needed.
2. Once scones have cooled completely, drizzle glaze over scones.
3. Allow glaze to set for 15 minutes, then enjoy!
For the scones:
2 cups (260g) gluten free flour
1/3 cup (66g) brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/2 cup (113g) cold or frozen butter, cut into cubes
1/2 cup + 2 tablespoons (133g) pumpkin puree, chilled
3 T heavy cream
1 egg
2 teaspoons vanilla extract
For the glaze:
1/2 cup (60g) powdered sugar
1/2-1 T heavy cream
For the scones:
1. Preheat oven to 400° F.
2. In large bowl or bowl of food processor, combine gluten free flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Pulse to combine.
3. Cut butter into cubes and add to food processor. Pulse until mixture resembles coarse crumbs. Alternatively, cut butter into mixture with pastry blender.
4. In a small bowl, whisk together pumpkin puree, heavy cream, egg and vanilla extract.
5. Add the pumpkin mixture to the flour mixture and pulse until it starts to come together.
6. Transfer dough onto a floured surface and knead it until it comes together. Press or roll it into a square.
7. Cut into 4 squares then cut each square in half to make 8 triangles and place on lined baking sheet.
8. Bake at 400°F for 15 minutes or until toothpick inserted into the middle comes out clean.
9. Transfer to wire cooling rack to cool completely.
For the glaze:
1. Add sugar and 1/2 T heavy cream to a bowl and stir to combine. Add more heavy cream to reach desired consistency if needed.
2. Once scones have cooled completely, drizzle glaze over scones.
3. Allow glaze to set for 15 minutes, then enjoy!