Gluten-Free Pumpkin Scones

Name: Gluten-Free Pumpkin Scones
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 12
Cuisine: English, Scottish, British, European
Ingredients: 1 Tbsp baking powder; 6 Tbsps cold butter, cut into tablespoon-size pieces; 1 large egg; 113 grams 1/2 cup granulated sugar; 0 teaspoons ground cinnamon; 1 pinch pinch ground cloves; 1 pinch pinch ground ginger; 0 teaspoons ground nutmeg; 2 Tbsps half and half; 113 grams cup millet flour; 113 grams cup powdered sugar; 2 Tbsps pumpkin puree; 57 grams 1/2 cup white rice flour; 1 teaspoons salt; 57 grams 1/2 cup sorghum flour; 1 teaspoon vanilla extract; 1 teaspoons xanthan gum

You can never have too many morn meal recipes, so give Gluten-Free Pumpkin Scones It is a good option if you're following a gluten free, fodmap friendly, and vegetarian diet. Head to the store and pick up baking powder, butter, xanthan gum, and a few other things to make it today. This recipe is typical of Scottish cuisine. From preparation to the plate, this recipe takes about 2 hours.

Instructions

Preheat oven to 425°F. Line rimmed baking sheet with parchment paper. In large bowl, whisk together millet flour, sorghum flour, white rice flour, granulated sugar, baking powder, salt, xanthan gum, cinnamon, nutmeg, cloves, and ginger. Using your hands or a pastry cutter, cut butter into dry ingredients until no large pieces of butter remain.

Ingredients you will need

Granulated Sugar

Xanthan Gum

Sorghum Flour

Millet Flour

Cinnamon

Butter

Clove

Ginger

Nutmeg

Salt

Equipment you will use

Baking Paper

Pastry Cutter

Baking Sheet

Whisk

Bowl

Oven

Mixture should resemble a coarse cornmeal.

Ingredients you will need

Cornmeal

In small bowl, whisk together pumpkin puree, half and half, and egg.

Ingredients you will need

Half And Half

Canned Pumpkin

Egg

Equipment you will use

Whisk

Bowl

Add to dry ingredients. Stir until a wet dough forms. Turn dough out onto prepared making sheet. Spray top of dough lightly with nonstick cooking spray. Using your hands, pat the dough into a circle about 1/2-inch thick. Use a sharp knife and cut the dough into 8 or 12 wedges.

Ingredients you will need

Cooking Spray

Dough

Equipment you will use

Knife

Bake until golden brown, about 18 minutes.

Equipment you will use

Oven

Remove pan from oven. Quickly cut wedges again. Sometimes they stick together during baking. Allow scones to cool on the pan.

Equipment you will use

Oven

Frying Pan

Prepare the vanilla glaze Stir together powdered sugar, half and half, and vanilla together in a small bowl. The glaze should flow easily from a spoon. If it doesn't add an additional teaspoon of half and half to the glaze.

Ingredients you will need

Powdered Sugar

Half And Half

Vanilla

Glaze

Equipment you will use

Bowl

Place a wire cooling rack over a piece of parchment paper. Spoon the glaze evenly over the cooled scones. Allow to glaze to harden. Prepare the pumpkin glaze. In small bowl, stir together powdered sugar, pumpkin puree, half and half, cinnamon, nutmeg, ginger, and cloves. Glaze should be thick.

Ingredients you will need

Powdered Sugar

Half And Half

Canned Pumpkin

Cinnamon

Pumpkin

Clove

Ginger

Nutmeg

Glaze

Equipment you will use

Baking Paper

Wire Rack

Bowl

Transfer glaze to a piping bag.

Ingredients you will need

Glaze

Drizzle glaze over each scone. If you don't have a piping bag, place glaze into a plastic sandwich bag and snip one of the corners to make a bag or thin glaze with half and half and drizzle from a fork onto scones.

Ingredients you will need

Half And Half

Glaze