Gluten-Free Recipe » Gluten-Free Pumpkin Scones

The secret to these gluten-free pumpkin scones is grating the butter while frozen.

Ingredients

• 2 cups gluten-free all-purpose baking flour (such as Cup4Cup™)
• ½ cup packed light brown sugar
• 1 tablespoon gluten-free baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ½ teaspoon ground cloves
• 1 stick butter, frozen
• ½ cup pumpkin puree
• ⅓ cup heavy cream
• 1 egg
• 1 teaspoon vanilla extract
• 2 tablespoons heavy cream
• 1 tablespoon turbinado sugar (such as Sugar in the Raw®)
• 1 cup confectioners' sugar
• 3 tablespoons heavy cream
• ½ teaspoon vanilla extract
• ½ teaspoon pumpkin pie spice

Cooking Directions

1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 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.
3. 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.
4. 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.
5. Bake in the preheated oven until lightly browned, about 15 minutes. Remove and allow to cool on a wire rack.
6. 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

• calories280.8
• carbohydrateContent38.9 g
• cholesterolContent53.4 mg
• fatContent13.7 g
• fiberContent2.7 g
• proteinContent3.3 g
• saturatedFatContent8 g
• sodiumContent380 mg
• sugarContent20.9 g