Gluten Free Pumpkin Scones
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Prep time: 
Cook time: 
Total time: 
Serves: Makes 12 scones
 
Ingredients
  • 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
Preparation Instructions

  1. TO MAKE THE SCONES
  2. Preheat oven to 425 degrees F. Preheat a baking stone in the oven or lightly oil a baking sheet or line with parchment paper.
  3. 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.
  4. 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.
  5. 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
  6. Bake for 14-16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.
    TO MAKE THE PLAIN GLAZE
  7. Mix the powdered sugar and 2 tbsp milk together until smooth.
  8. When scones are cool, use a brush to paint plain glaze over the top of each scone.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2011/04/gluten-free-pumpkin-scones/