Nothing is as comforting on those cool Autumn mornings as the smell of cinnamon, nutmeg, cloves, and ginger. These light, fluffy gluten-free scones are filled with the moisture of pumpkin, and the beautiful, comforting aroma of pumpkin pie spice. They are great eaten warm, but are also delicious when eaten the next day. The glaze is optional, but adds a nice sweetness to the scone, perfect for those chilly weekend mornings when you curl up with cup of your favorite brew and a good book (fuzzy slippers are optional).
- 1 1/4 cup brown rice flour
- 1/4 cup tapioca starch
- 4 tsp xanthan gum (UPDATE – I’ve made with 2 tsp, and it worked GREAT)
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup granulated sugar
- 1 1/2 tsp pumpkin pie spice
- 6 Tbsp unsalted cold butter, cut into chunks
- 1/2 cup pumpkin puree
- 2 Tbsp milk or cream
- 1 large egg
- egg white or milk to brush the tops of the scones with (optional)
- 1 Tbsp course sugar to sprinkle on the top (optional)
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Dust the parchment paper with brown rice flour. Set aside.
- In the bowl of a food processor, place all of the dry ingredients. Run the processor until the dry ingredients are well blended.
- Add the cold butter, and pulse until butter is cut into pieces, about the size of a pea. Add the pumpkin puree, milk and egg. Run food processor just until dough comes together in a ball.
- Turn the dough out onto the baking sheet. Dust your hands with brown rice flour, and quickly form the dough into a 10-inch circle, approximately 3/4″ thick.
- With a sharp knife, cut the dough into 8 wedges. Carefully move the wedges apart, leaving at least 1″ between them so that they will not touch when baking.
- Brush the tops of the scones with milk or egg white, and sprinkle with course sugar. Bake in preheated oven for 14-16 minutes, or until golden brown.
- Remove from oven and allow to sit for 5 minutes before transferring to a cooling rack. Drizzle with Spice Glaze (see recipe below) and serve.
- 1/2 cup confectioners’ (or icing) sugar
- 1/4 tsp pumpkin pie spice
- 1 Tbsp milk
Whisk together until smooth. Use a spoon or fork to drizzle the glaze over the top of the slightly cooled scones. Do not stack glazed scones, or the glaze will get squished.