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
- 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
- Preheat oven to 400F. Line a baking sheet with parchment or silpat liner.
- In a medium sized mixing bowl, whisk together the egg, pumpkin purée, cream, molasses and vanilla.
- 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.
- Gently fold the wet pumpkin mixture into the dry ingredients. Turn and fold just until the ingredients are incorporated. Do not over mix.
- 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.
- 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.
- 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.
I love the look of that glaze!
I love scones. Never had a pumpkin one, though – my loss. This looks wonderful, and I’ll bet the flavor is sinful. Good stuff – thanks.
I fancy one of these with a cup of tea straight away! I love that they keep the soft orange colour of the pumpkin – definitely going to have a crack at making these.
What gorgeous morning light in your photos!! I would love to have one of these for breakfast or as a snack with coffee. I’ve never worked with Cup 4 Cup- how do you like it? I do love Gwyneth’s books… xx
That delicious glaze takes these scones to a whole new level 😀
Gorgeous!
Cheers
Choc Chip Uru
Much to my annoyance, my body clock has always woken me at first light and never allowed me a sleep-in. The upside is that I treasure that time in the morning when no one else is awake and no one can bother me. I can just imagine how thrilled the sleepy-heads would be to wake up and find freshly baked scones xx
I’m definitely bookmarking this lovely recipe for my dear friend who is gluten intolerant. I have Bob’s Red Mill GF flour so I hope that works too, it’s a more reasonably priced GF flour than the one you use. I’m not a fan of the “smell” of GF flours so I always look for recipes that are heavily spiced to mask that weird smell.
There’s so much about GF flour that I don’t understand yet, Eva. I haven’t noticed anything unusual with GF Cup4Cup except that the protein must be higher. It would be interesting to do the same recipe (maybe a 1/4 recipe) and compare the different blends. I know Robin Hood has come out with one as well.
Oh how I’d love to wake up to one of these on the weekend!
I haven’t made scones in years and I absolutely love them. I would love to see these seating on my counter right now. Delicious looking scones!
These scones look delicious, Barb, and with that spice mix, I bet they’ve an irresistible aroma. I can only imagine how wonderful your kitchen smelled. And what is it about a drizzle of glaze that makes everything so much enticing? The fact that yours is maple syrup-based makes it all the better. Oh, Canada!
Really beautiful pictures, Barbara.
Oh my these look fabulous! Thanks for posting the pumpkin spice mix blend, I’ve been reading about ‘pumpkin spice’ but I had no idea what it was! I haven’t seen it here in Sydney before 🙂
I love the rustic look of these scones. I’ve made GF several times and have been happy with the results, but they don’t have a rustic appearance. I shall have to look for the flour blend you mention and try it out. Peaceful morning awakenings is something to cherrish, it’s that sliver of time without demand or go-go-go. 🙂
Love, love these scones Smidge. On my list to bake next weekend. 🙂 I’ve been gone too long as well. I’m hoping things settle a bit and I can browse all my fave blogs. Wishing you a fun and fabulous holiday season! Hugs!
Your morning sounds identical to mine, minus the robe. I love waking when it’s still so quiet and still. These scones would be perfect along side a cup of coffee! YUM!
Barbara, once again you choose the perfect recipe for the season. These are wonderful, and will be perfect for my nephew who only eats gluten-free. Thank you!
These look so divine for this time of year. I love how you made me so thick and plump♥
Don’t recall seeing maple extract, must pay better attention next time I go shopping. Hope it is not just available in Canada.
Simply looking at the high rise of these scones, I would have never guessed you used gf flour!! I do love scones as much as muffins and definitely need to try this recipe! I think I can prep ahead for a mid week treat!
Have you found this to be true Smidge? These gluten free treats seem to be so light, so much lighter than their wheat flour equivalents. This looks like such a wonderful treat for a weekend morning! Would a pumpkin latte be overkill? (Doubtful!) xx
Hi there, these look outrageously good – I tried making pumpkin scones a couple of weeks ago and although very light inside and very tasty they didn’t rise that well – I know I didn’t overwork the mixture so maybe I didn’t make them thick enough in the first place? I see you allow an inch, so maybe I should give that a go….. any tips welcome!
Claire, isn’t that disappointing? I know there are so many factors that go into whether a scones rises. For sure you have to have a moist enough dough to start, the right amount of rising agent (mine have a whole tablespoon of baking powder), a really hot oven and you can’t over mix the dough, that’s really important. You can see mine was patted into quite a thick round, that’s why it took that extra 5 minutes to cook through the center. Also I used homemade pumpkin dough, if using canned, you might need a little more liquid (cream) to get that moist texture to begin with. I roasted a sugar pumpkin and it made so much puree that it would take forever to use it all up so I measured cupfuls into baggies and froze it. That’s the best way to go! Good luck! If you lived closer, I’d bring you some:Dxx
[…] Gluten-Free Pumpin Spice Scones […]
These were amazing, thanks for posting them. I have recently cut out gluten and I’ve found scones (along with bread) are the hardest to make as good as their origianl versions. But these tasted just like reg pumpkin scones. One of the things I’ve really missed being GF is getting the glazed pumpkin scones at Starbucks (they really call out to me! LOL). I didn’t have molasses so just added a bit of maple syrup and they were great.
Btw love your blog, it’s one of the most beautiful ones I’ve seen. Love your design and enjoy your posts. I’m Canadian too 🙂 Keep up the great work!
What a lovely comment to read today! I loved those scones and so glad you’ve tried them. I don’t think of “pumpkiny” things at this time of year but now I’m craving those, lol. Thanks again for your compliments.. where abouts in Canada are you from?
That’s so funny, I love pumpkin anything (esp Scones) so I hate waiting until Fall to start baking with it ;). I was away for a while and just got back and so excited to start baking again. I was beside myself not baking for a couple weeks (haha!). Again, these were fantastic, and possibly the GF best scones I’ve had. Sorry to make you crave them too, you may have to make a batch now 🙂
I’m from Ottawa!
I will now:) Greetings from the West!
[…] Fall also reminds me of my Gluten-Free Pumpkin Spice Scones with Maple Glaze.. […]