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Gluten Free Glazed Pumpkin Spice Scone

29 Oct

It’s fall! Hooray! (Not really, I’m a summer girl, but on the bright side, I love pumpkin things…) Here’s a pumpkin thing, and it’s yummy, too! I made a batch with wheat flour and a batch with my sweets blend g-free flour and they both turned out excellent. The gluten-free one has fabulous flavor, but is a little more dense. They’re fabulous fresh out of the oven, but keep well and taste great microwaved for 20 seconds.

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Gluten Free Glazed Pumpkin Spice Scone

Preheat oven to 425 F and line a pan with waxed paper/parchment paper

Dry Ingredients (mix together in a bowl)

2 c. Sweets Blend flour

1/4 c. + 1 T coconut palm sugar

1 T baking powder

1/2 t salt

1 t cinnamon

1 t pumpkin pie spice

NOW…Cut in 6 Tbsp cold butter or margarine (unsalted) until it’s coarse crumbs and there are no pieces of butter left

Wet Ingredients (mix in separate bowl)

1/2 c. pumpkin puree

3 T almond milk or half/half

1 large egg (or substitute)

Fold into dry ingredients and form a ball (I used my hands to finish forming it into a ball)

Lay on lightly floured surface and make a disc about 1 inch thick, and cut into 6 even wedges.

Place on pan, separated, and bake for 14-16 minutes until light brown.

Let cool completely before glazing or the glaze will melt.

Glaze:

1 c. + 3 T powdered sugar

2 T almond milk or half/half

1/2 t cinnamon

1/8 t pumpkin pie spice

Mix it around with a fork until smooth and pour over scones. Makes quite a bit of glaze.

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These ones are the wheat flour scones (above)

The scones below are the finished gluten-free ones.

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Posted by on October 29, 2013 in Dessert

 

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