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Gluten Free Pumpkin Scones

Gluten Free Pumpkin Scones Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 3 cups gluten free all-purpose flour (1:1 blend with xanthan gum)
  • 1/2 cup packed light brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon fine sea salt
  • 1/2 cup cold unsalted butter, cut into small cubes
  • 1 cup pumpkin puree
  • 1/4 cup heavy cream, plus more for brushing
  • 1 large egg
  • 1 teaspoon vanilla extract

Method
 

  1. Heat oven to 400°F (200°C) and line a baking sheet with parchment. In a large bowl, whisk the flour, brown sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Add the cold butter cubes and cut in with a pastry cutter until pea sized pieces remain.
  2. In a liquid measuring cup, whisk the pumpkin puree, cream, egg, and vanilla until smooth. Pour into the flour mixture and stir just until a shaggy dough forms.
  3. Turn the dough onto a floured surface, gently pat it into a 1-inch-thick circle, and cut into 8 wedges.
  4. Place wedges on the baking sheet, brush the tops with cream, and bake 18 to 22 minutes until deep golden. Cool on the pan 5 minutes, then serve warm.

Notes

Scones are best the day they are baked. If your pumpkin puree is watery, blot it with a paper towel before measuring to avoid a wet dough. For a taller rise, chill the cut scones in the freezer for 10 minutes before baking.