Gluten Free Pumpkin Scones
Gluten free pumpkin scones recipe with maple glaze.
Servings: 8
Ingredients
- 2 1/4 cup gluten free flour order here
- 1 tablespoon baking powder order here
- 1 teaspoon sea salt
- 6 tablespoons unsalted butter order here
- 1/2 cup organic cane sugar plus 2 tablespoons order here
- 1 tablespoon pumpkin pie spice or cinnamon recipe here
- 1/2 cup heavy cream
- 2/3 cups pumpkin puree
- 1 egg
Maple Glaze Ingredients (using maple syrup)
- 2 tablespoons tablespoons maple syrup order here
- 2 tablespoons melted butter
- 1 cup confectioner's sugar or make your own - see note
Maple Glaze Ingredients (using maple extract)
- 1/4 teaspoon maple extract order here
- 1 cup confectioner's sugar
- 2 tablespoons milk
Kitchen Tools
- Parchment Paper order here
- Measuring Cups order here
- Measuring Spoons order here
Instructions
- Mix gluten free flour, baking powder, sea salt, pumpkin pie spice and 1/2 cup sugar in a bowl.
- Cut butter into small cubes. Freeze for 15 minutes. Mix into the dry ingredients.
- Mix pumpkin egg, milk, pumpkin puree.
- Mix the pumpkin puree mixture into the flour mixture.
- Bring together to form a round of dough. Pat down.
- Cut into 8 pieces.
- Bake at 400 degrees for 20-25 minutes or until golden brown.
Maple Glaze Instructions Using Maple Syrup
- Put confectioner's sugar in small bowl. Mix maple syrup and melted butter together. Add i slowly, not adding all in. Only add until you have the consistency you want to drizzle onto the scones. If you think it's too runny, add more confectioner's sugar.
- Put glaze on while scones are still hot.
Maple Glaze with Maple Extract
- Heat butter. Add in confectioner's sugar and maple extract. Mix well.
- Drizzle on scones while scones are still hot.
- IMPORTANT: Cool completely before eating.
Notes
Note: You can make your own confectioner's sugar if you have a Vitamix.