Glute~-Free Pumpkin Spice Scones with Maple Glaze
 
 
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 http://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.
Recipe by Just a Smidgen at https://justasmidgen.com/2013/10/27/gluten-free-maple-glazed-pumpkin-spice-scones/