Gluten Free Pumpkin Scone Recipes
GLUTEN FREE PUMPKIN SCONE RECIPE
These gluten-free pumpkin scones are everything we love about scones, but with extra love from the pumpkin spice and homemade glaze.
Provided by Laura Fuentes
Categories Breakfast
Time 26m
Number Of Ingredients 13
Steps:
- Preheat the oven to 425F and line a baking sheet with parchment paper.
- Combine the gluten-free flour (or rice flour, starch, xanthan gum), sugar, baking powder, salt, and pumpkin spice inside a sifter and sift into a large bowl. Give it a mix to combine.
- Using a cheese grater, grate the butter into the dry mixture. Combine the shredded butter and dry ingredients with your hands until there are no large lumps and you have a coarse sand-like texture.
- In a medium bowl, whisk the pumpkin, half & half, and eggs until smooth. Pour the wet ingredients into dry ingredients and mix with a wooden spoon until a thick dough forms.
- Transfer the dough onto a lightly floured surface (with additional gluten-free flour or tapioca starch) and make a large circle around 1-inch thick.
- Cut the dough into 6 to 8 triangles and place each scone onto the lined baking sheet. If using a scone pan, grease it first and then simply fill each scone cavity with dough.
- Bake 14-16 minutes until they are light brown. Remove from oven and allow them to cool.
Nutrition Facts : ServingSize 1 scone, Calories 290 calories, Sugar 18g, Sodium 168mg, Fat 10.4g, SaturatedFat 6g, TransFat 0g, Carbohydrate 43g, Fiber 2.6g, Protein 4.6g, Cholesterol 48mg
GLUTEN-FREE PUMPKIN SCONES
The secret to these gluten-free pumpkin scones is grating the butter while frozen.
Provided by My Hot Southern Mess
Categories Bread Quick Bread Recipes Scone Recipes
Time 1h5m
Yield 12
Number Of Ingredients 20
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Combine flour, brown sugar, baking powder, cinnamon, baking soda, salt, nutmeg, ginger, and cloves in a large bowl. Grate frozen butter into flour mixture and blend with a pastry blender until flour is crumbly with pea-sized crumbs.
- Combine pumpkin puree, 1/3 cup heavy cream, egg, and vanilla extract in a separate bowl. Add to the crumb mixture and mix into a soft dough.
- Lightly sprinkle counter and hands with flour and turn out dough onto the counter. Shape into a small, 1-inch thick rectangle, slightly smaller than a sheet of paper. Cut rectangle in half using a knife or a pizza cutter, then cut each half into 6 triangles. Place on the prepared baking sheet. Brush with 2 tablespoons heavy cream and sprinkle with coarse sugar.
- Bake in the preheated oven until lightly browned, about 15 minutes. Remove and allow to cool on a wire rack.
- While scones are cooling, combine confectioners' sugar, heavy cream, vanilla extract, and pumpkin pie spice for glaze in a bowl and whip until smooth. Add glaze to a small resealable plastic bag, snip off one corner, and drizzle on top of cooled scones.
Nutrition Facts : Calories 280.8 calories, Carbohydrate 38.9 g, Cholesterol 53.4 mg, Fat 13.7 g, Fiber 2.7 g, Protein 3.3 g, SaturatedFat 8 g, Sodium 380 mg, Sugar 20.9 g
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- Prepare the vanilla glaze Stir together powdered sugar, half and half, and vanilla together in a small bowl. The glaze should flow easily from a spoon. If it doesn't add an additional teaspoon of half and half to the glaze. Place a wire cooling rack over a piece of parchment paper. Spoon the glaze evenly over the cooled scones. Allow to glaze to harden. Prepare the pumpkin glaze. In small bowl, stir together powdered sugar, pumpkin puree, half and half, cinnamon, nutmeg, ginger, and cloves. Glaze should be thick. Transfer glaze to a piping bag. Drizzle glaze over each scone. If you don't have a piping bag, place glaze into a plastic sandwich bag and snip one of the corners to make a bag or thin glaze with half and half and drizzle from a fork onto scones.
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