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.
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.
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.
These ones are the wheat flour scones (above)
The scones below are the finished gluten-free ones.