Description
Buttery, tender, and full of fall flavor, these gluten free pumpkin scones are best enjoyed right after you've drizzled the maple icing on them. And please, take your experience to the max by pairing with a cup of hot coffee or tea!
Ingredients
Units
Scale
For the scones:
- 2 1/4 cup Bob’s Red Mill Gluten Free 1:1 Baking Flour, spooned and leveled
- 2 1/4 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup (8 tablespoons) butter, frozen
- 1/3 cup full fat sour cream
- 1 large egg
- 1/2 cup pumpkin puree
- 1/2 cup light brown sugar
- 1 teaspoon pure vanilla extract
- 1/4 cup milk or cream
- Turbinado sugar or cane sugar, for dusting
For the Glaze:
- 2 tablespoons butter
- 1/3 cup pure maple syrup
- 1 cup confectioner’s sugar
- Pinch of salt, to taste
- Toasted pecans, for topping (optional)
Instructions
- Preheat oven to 425 degrees F. Adjust one of the baking racks to the middle-low position. Plate one large baking sheet inside another (this helps prevents the bottoms from browning too quickly) line with parchment paper or a silicon baking mat.
- Whisk the gluten free flour, baking powder, cinnamon, pumpkin pie spice, and salt together in a large bowl. Cut the frozen butter into cubes (I typically cut 1/2” slabs, then stack those and cut once vertically and once horizontally to make the cubes). Add the butter cubes to the flour mixture and, incorporate using a pastry cutter, fork, or your fingers (smashing each cube between your fingers in the flour) until the mixture comes together with pea-sized crumbs.
- Whisk sour cream, egg, pumpkin puree, brown sugar, and vanilla together in a small bowl. Slowly pour it into the flour mixture. Stir until just combined, being careful not to overmix. Turn the dough out onto a lightly floured countertop or cutting board.
- Dust your hands with a little gluten free flour to prevent sticking and work the dough into a ball. If it’s too dry, add more milk/almond milk 1 tablespoon at a time until it’s a workable consistency without becoming too sticky. Press down to form a disc shape, roughly 6 inches in diameter and 2 inches thick. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes or overnight. When ready to bake, cut the disc into 8 triangle wedges.
- Transfer the wedges to the prepared baking sheet, spacing at least 2 inches apart. Using a pastry brush, brush the scones with the milk or cream and sprinkle generously with Turbinado sugar.
- Bake the scones for 15-20 minutes or until lightly browned. Remove from the oven and allow to cool while you prepare the icing.
- In a small saucepan over low heat, melt the butter and maple syrup together, whisking frequently. Once the butter has melted, remove from heat and immediately whisk in the confectioners’ sugar and salt. Drizzle over cooled scones — it will harden as it cools, so use immediately. Sprinkle chopped toasted pecans over warm icing, so they adhere to the icing.
- Enjoy immediately to have them at their best! Store leftover scones at room temperature or in the refrigerator for up to 3 days.