Gluten-Free Pumpkin Scones
Description
These gluten-free scones, made with pumpkin puree and pumpkin pie spice, are perfect for a fall brunch.
Ingredients
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2 cups gluten-free all-purpose baking flour (such as Cup4Cup™)
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1/2 cup packed light brown sugar
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1 tablespoon gluten-free baking powder
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1 teaspoon ground cinnamon
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1/2 teaspoon ground nutmeg
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1/2 teaspoon ground ginger
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1/2 teaspoon ground cloves
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1 stick butter, frozen
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1/2 cup pumpkin puree
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1/3 cup heavy cream
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1 egg
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1 teaspoon vanilla extract
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2 tablespoons heavy cream
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1 tablespoon turbinado sugar (such as Sugar in the Raw®)
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1 cup confectioners' sugar
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3 tablespoons heavy cream
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1/2 teaspoon vanilla extract
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1/2 teaspoon pumpkin pie spice
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.