Gluten Free Pumpkin Scones
I decided to experiment with some gluten free baking. It is a great way to get some different grains into your diet and since so many people do need to eat that way these days and I frequently take meals to people, it is nice to have a few good recipes in my arsenal.
I think these turned out awesome. I have discovered that if you put in the recommended amount of xanthan gum then things get pretty spongy so I reduced the amount and I am loving the texture. In fact I can’t stay away from them! They’re so good!
Someone else couldn’t stay out of them either:
Poor thing, she was hungry and mommy just had to take pictures of her breakfast….
I think she ended up eating like 4 scones.
They do have a bit of a quinoa flavor, so if you don’t care for that just sub out the quinoa flour for something else, I would probably do coconut flour personally. I did the quinoa for the protein and I like the taste, personally.
- 1 cup quinoa flour
- ½ cup ground millet
- ½ cup tapioca flour
- 1 generous teaspoon xanthan gum
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 6 tablespoons cold butter
- ½ heaping cup canned pumpkin
- 3 tablespoons half-and-half
- 1 large egg
For the Powdered Sugar Glaze - 1 cup powdered sugar
- 1 tablespoon powdered sugar
- 2 tablespoons whole milk
TO MAKE THE SCONES- Preheat oven to 425 degrees F. Preheat a baking stone in the oven or lightly oil a baking sheet or line with parchment paper.
- Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is about the texture of coarse sand, set aside.
- In a separate bowl, whisk together pumpkin, half and half, and egg. Gently fold the dry and wet ingredients together, being careful not to over mix. You want them just barely combined.
- Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet or preheated stone
- Bake for 14-16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.
TO MAKE THE PLAIN GLAZE - Mix the powdered sugar and 2 tbsp milk together until smooth.
- When scones are cool, use a brush to paint plain glaze over the top of each scone.
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