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Gluten-Free Pumpkin Scones
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
65 minutes
Gluten-free pumpkin scones, ideal for a cozy autumn brunch.
Ingredients:
  • 2 cups gluten-free all-purpose baking flour (such as Cup4Cup™)
  • 0.5 cup packed light brown sugar
  • 1 tablespoon gluten-free baking powder
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground ginger
  • 0.5 teaspoon ground cloves
  • 1 stick butter, frozen
  • 0.5 cup pumpkin puree
  • 0.33333334326744 cup heavy cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream
  • 1 tablespoon turbinado sugar (such as Sugar in the Raw®)
  • 1 cup confectioners' sugar
  • 3 tablespoons heavy cream
  • 0.5 teaspoon vanilla extract
  • 0.5 teaspoon pumpkin pie spice
Instructions:
  • Preheat your oven to a toasty 400 degrees F (200 degrees C) and elegantly line a baking sheet with parchment paper.
  • In a large bowl, mix together flour, brown sugar, baking powder, cinnamon, baking soda, salt, nutmeg, ginger, and cloves. Grate frozen butter into the mixture and use a pastry blender to combine until the mixture resembles pea-sized crumbs.
  • In a separate bowl, mix together pumpkin puree, 1/3 cup heavy cream, egg, and vanilla extract. Add this mixture to the crumb mixture and combine until a soft dough forms.
  • Sprinkle flour on counter and hands, then place dough on counter. Shape into a small 1-inch thick rectangle, slightly smaller than a sheet of paper. Cut rectangle in half, then each half into 6 triangles. Transfer to baking sheet, brush with 2 tablespoons heavy cream, and sprinkle with coarse sugar.
  • Bake in the oven until golden brown, approximately 15 minutes. Then, transfer to a wire rack to cool.
  • After scones have cooled, mix together confectioners' sugar, heavy cream, vanilla extract, and pumpkin pie spice in a bowl until smooth. Transfer glaze to a small resealable plastic bag, cut off a corner, and drizzle over cooled scones.

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