Pumpkin Scones {Gluten Free Adaptable}

by Katie on October 1, 2013

Good morning, friends!

I hope you are ready for an awesome pumpkin recipe because I’ve got some delicious Pumpkin Scones to share with you today!  As soon as I saw this recipe at Shugary Sweets I couldn’t wait to make them.

These Pumpkin Scones are the perfect breakfast or afternoon snack when enjoyed with a nice cup of tea or coffee. They have a great pumpkin flavor and texture, and once you top them with a vanilla glaze and cinnamon drizzle they are out of this world. The cinnamon drizzle is WONDERFUL!

I made these gluten free by using Better Batter Gluten Free Flour, but if you don’t eat gluten free don’t worry…just use all purpose flour!

Also, if you like scones, but pumpkin isn’t your thing you may want to check out these Blueberry Scones!  But really, there is seriously something wrong with you if you aren’t down with pumpkin.

Pumpkin Scones {Gluten Free Adaptable}

Ingredients

  • Scone
  • 4¼ cup flour (I used Better Batter to make it GF)
  • ¾ cup sugar
  • 1 tsp salt
  • 2 Tbsp baking powder
  • ½ tsp ground ginger
  • ½ tsp ground cloves
  • ¾ tsp nutmeg
  • 2 tsp cinnamon
  • ¾ cup butter, cold, cubed
  • 1 cup canned pumpkin puree
  • 1/2 cup heavy cream
  • 2 eggs
  • Vanilla Glaze
  • 1 cup powdered sugar
  • 2 Tbsp heavy cream
  • For the Cinnamon Glaze
  • 1½ cup powdered sugar
  • ½ tsp cinnamon
  • ½ tsp allspice
  • 2-3 Tbsp heavy cream

Instructions

  1. In small bowl, mix the pumpkin, heavy cream, and egg with a whisk. Set aside.
  2. Mix flour, sugar, baking powder and spices in your mixer. Add in cold butter cubes and mix until crumbly. Slowly add in pumpkin mixture and mix until thoroughly combined.
  3. Divide dough in half, and form the dough into a 12x5 inch rectangle. If it’s too sticky, using hands, mix in enough flour so it is easier to shape.
  4. Cut dough into triangles by making three vertical cuts (you should now have 3 rectangles. Cut each of the rectangles by making an X. Then make one horizontal cut across the center. You should have 18 triangles.
  5. Place each triangle onto a cookie sheet lined with parchment paper. Bake in a 425 degree oven for about 13-15 minutes. Repeat with other half of dough.
  6. Cool on rack. Make sugar glaze by whisking the sugar with heavy cream. Using a brush, paint the tops of each scone with the glaze.
  7. To make the cinnamon glaze, whisk all the ingredients together until smooth. Pour into a ziploc bag and cut the corner. Drizzle the glaze over all the scones. Allow to dry (about 15 minutes). Eat and enjoy!
http://www.cuttingbackkitchen.com/2013/10/01/pumpkin-scones-gluten-free-adaptable/

Recipe From: Shugary Sweets

This post contains an affiliate link for Better Batter Gluten Free Flour

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