my inner clock almost always wakes me early so I wrap up in my robe,

tip-toe

down the stairs, brew a pot of coffee, and read the morning paper

before anyone else stirs

to join in.

On weekends, there’s all the time in the world to make a hot scone to

surprise

groggy sleepy-heads

♥

these fluffy scones are full of

gluten-free pumpkin spice scone

moistness,

they’re most fragrant of scones,

redolent

with

cinnamon

nutmeg

ginger

cloves

allspice

..all gathered up in a spicy bouquet blend called

pumpkin spice

{ if you don’t have pumpkin spice in your pantry, no matter.. here is a link showing you how to blend it from scratch. }

♥

I made gluten-free muffins this week and wasn’t pleased enough with the results to share the recipe. They were fine enough fresh out of the oven.. but tough, if you know what I mean.. a wee bit dry. I still had more than half of my bag of Cup4Cup gluten-free flour to use up and I figured if Gwyneth Paltrow could do it, why couldn’t I?

What I had overlooked in previous attempts to invent gluten-free recipes, was that Cup 4 Cup is very similar in texture to wholewheat flour. To substitute directly with Cup 4 Cup, you just need to take into account the harder nature of this flour. If you don’t have Cup 4 Cup and aren’t worried about gluten, just substitute with regular flour or whole wheat flour.

♥

This was definitely the best scone I’ve made thus far..
  it rose beautifully, held it’s shape and had the characteristic rustic craggy top that a good scone should have.
Even the texture was perfect, you’d never know these were Gluten-Free!
Scored into six wedges, each one made an ample portion for one.

♥

Naturally..

Pumpkin Spice Scones are just begging to have a Canadian flavor drizzled overtop.. so they were

slashed with a maple syrup glaze to finish..

making everything oh so tasty, pretty and pretty fabulous.

♥

{ Shhhh…  everyone’s still sleeping! }

Gluten-Free Pumpkin Spice Scones with Maple Glaze

Glute~-Free Pumpkin Spice Scones with Maple Glaze

 

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Ingredients

• 1 egg
• 1/2 cup pumpkin purée (not pie mix)
• 4 tbsp cooking cream or half and half
• 1 tbsp molasses
• 1 tsp vanilla
• 2 cups Cup 4 Cup, gluten-free flour blend
• 1/2 cup brown sugar
• 1 tbsp baking powder
• 1 1/2 tsp pumpkin spice
• 1/2 tsp salt
• 6 tbsp cold butter
• Glaze
• 1 cup powdered confectioner’s sugar
• 2 tbsp maple syrup
• 1/4 tsp maple extract
• 1-2 tbsp half and half cream

Instructions

1. Preheat oven to 400F. Line a baking sheet with parchment or silpat liner.
2. In a medium sized mixing bowl, whisk together the egg, pumpkin purée, cream, molasses and vanilla.
3. In a large mixing bowl, whisk together the gluten-free flour, brown sugar, baking powder, pumpkin spice and salt. Cut in the cold butter until pieces are no larger than a small pea size.
4. Gently fold the wet pumpkin mixture into the dry ingredients. Turn and fold just until the ingredients are incorporated. Do not over mix.
5. Turn onto the prepared baking sheet. Lightly dust hands with Cup 4 Cup and gently press the dough into a round disc, about 1 inch height. Using a sharp knife, cut or score the scone dough into six equal pieces.
6. Slide the baking sheet into the oven and bake for about 15 minutes or until a tester inserted in the center comes out clean. Remove to a wire rack and allow to cool completely.
7. Meanwhile, whisk all the glaze ingredients together in a small bowl, adding enough cream to allow the glaze to drizzle off a spoon. Drizzle by spoonfuls over completely cooled scones.

Notes

Fresh, homemade pumpkin purée is best as it has more moisture. For directions to make some, go to https://justasmidgen.com/2012/10/05/sugar-pie-pumpkins/. My oven is a convection oven and the scones were not cooked after 15 minutes, so I increased the temperature to 425F and baked for 5 minutes more.

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