Serves 8

Ingredients:

• 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)

Directions:

1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Dust the parchment paper with brown rice flour. Set aside.
2. In the bowl of a food processor, place all of the dry ingredients. Run the processor until the dry ingredients are well blended.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Spice Glaze:

• 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.

Ingredients:

• 1/2 cup potato starch
• 3/4 cup cornstarch
• 1 3/4 tsp xanthan gum
• 1 Tbsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 Tbsp sugar
• 1/3 cup cold butter, cut into 1/4-inch cubes
• 3/4 cup buttermilk
• 1/2 cup shredded cheddar cheese (optional)

Directions:

1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
2. Place the starches, xanthan gum, baking powder, baking soda, salt and sugar into the bowl of a food processor. Process with six 1-second pulses.
3. Sprinkle the butter cubes evenly over the flour mixture, cover, and pulse for twelve 1-second pulses. The mixture should resemble coarse crumbs.
4. Pour the buttermilk evenly over the mixture. Process for eight 1-second pulses, or until the dough gathers into a moist clump.
5. Using your bare hands, quickly gather a clump of dough, lightly form it into a biscuit shape, and drop it onto the cookie sheet. Repeat this for all the remaining dough, trying to handle the dough as little as possible. You should get about 8 biscuits.
6. Bake 10-12 minutes or until lightly browned. Let cool for 20-30 minutes before eating.

Source: Recipezaar

Gluten-Free Scones:

These scones can be made with raisins, that is what the recipe called for. However, since I can’t just follow a recipe as it is, I made mine using dried cranberries & orange zest. They were really good! Will definitely make these again.

Ingredients:

• 1 1/4 cups rice flour (I used brown rice)
• 3 1/2 Tbsp tapioca flour
• 2 tsp baking powder
• 4 tsp xanthan gum
• 1tsp salt
• 4 Tbsp sugar
• 1/2 cup unsalted butter
• 1/2 cup sultan raisin (optional, I did dried cranberries & the zest of one orange instead)
• 2 eggs
• 1/2 cup plain yogurt OR sour cream
• 1 egg, beaten, for egg wash

Directions:

1. Preheat the oven to 475 degrees F.
2. Sift all the dry ingredients into a large bowl and mix well. Rub in the butter. Add the sultans (or canberries & zest) and gently mix together.
3. Lightly whisk the eggs and plain yogurt together.
4. Make a well in the center of the dry ingredients and add the egg and yogurt mixture. Mix to soft dough, adding a little more yogurt if necessary.
5. Turn onto a rice-floured board and knead lightly, just enough to shape into a round. Roll out to about 1-inch thick and cut out rounds using a 2 1/4″ cutter (or use a pie cutter & cut into 8 wedges). Place on a rice-floured baking sheet and brush with a little egg wash.
6. Bake for approximately 10 minutes until golden brown on top. Leave to cool on a wire rack.
7. Serve split in half with butter and jam.

Source: Recipezaar

Gluten-Free Pumpkin Chocolate Scones

Ingredients:

Dry Ingredients:

• 1 cup brown rice flour
• 1 cup tapioca starch
• 1/2 cup sorghum flour
• 1/2 Tbsp baking powder
• 1/2 tsp xanthan gum
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/2 tsp ground cinnamon

Wet Ingredients:

• 1 cup pumpkin puree
• 1 large egg, beaten
• 1/4 cup plus 2 Tbsp milk

Add Ins:

• 1/4 cup canola oil
• 2 Tbsp unsalted butter, diced
• 1/4 cup pecan pieces
• 1/4 cup chocolate chips

Directions:

1. Preheat oven to 400 degrees F. Line cookie sheet with parchment paper.
2. Mix all the dry ingredients in a large bowl.
3. Mix all the wet ingredients in a small bowl.
4. Pour oil into the flour mixture, then butter. Combine with your fingers until nice and crumbly. Make a well in the middle.
5. Pour the liquid mixture into the well and work in by mixing with a spoon until just combined. Add pecan pieces and chocolate chips and mix in.
6. Using 1/4 cup measuring cup (or large cookie scoop), drop batter onto the prepared cookie sheet. Bake in the oven for 25-30 minutes or until golden. Transfer to a wire rack to cool for 10 minutes before eating (if you can wait that long).

Source: Artsy-Foodie