It's gluten-free appreciation month! In honor of all the people who eat gluten-free, I am planning on sharing some delicious gluten-free recipes that are great successes in our household. Today, I'd like to share another pumpkin treat...scones.
I love scones! They are perfect with tea on a chilly autumn morning. I baked these using the pumpkin that I baked a couple weeks ago (you can see my post on how to bake the pumpkin, here). I hope you enjoy!
Gluten-Free Pumpkin Scones
Ingredients:
4 1/2 cups gluten-free baking flour
1/2 cup packed brown sugar
4 teaspoons baking powder
3 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cold butter
2 eggs
1 1/4 cups fresh (or canned) pumpkin puree
3/4 cup whole milk, divided
Glaze Ingredients:
2 cups confectioner's sugar
3 Tablespoons whole milk
1/4 teaspoon pumpkin pie spice
Directions:
Preheat the oven to 400 degrees and cover a cookie sheet with parchment paper.
In a large bowl, combine the first seven ingredients. Cut in the butter until you mixture resembles coarse crumbs.
In another bowl, whisk the eggs, pumpkin and 1/2 cup milk. Stir into the dry ingredients just until moistened.
Kneed the dough, either on a floured surface or in the bowl, about 10 times. Divide the dough in half and cut into wedges or shape into hearts :). Brush with the remaining milk
Bake for 12-15 minutes or until golden brown. Remove onto a wire rack and cool for 10 minutes.
Mix together the glaze ingredients and drizzle over the scones. Allow the glaze to set and serve.
I have to say that one person in the family ate most of these scones before some of us could actually get one ourselves. If that doesn't convince you that they are delicious, I don't know what will. Haha!
What is your favorite gluten-free recipe?
Have a wonderful evening dear readers.
Until next time,
Amanda
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