Score: 2
Pumpkin Scones
These are perfect for those scone cravings, you'll never know they don't have gluten.
By valeriefender
2011-09-28 16:19:24
Perfect to have with your morning coffee or afternoon tea! Simply wonderful! Taste just like the glutenous scones you can buy at the local coffee shop, only better.
| Prep time | 15 minutes |
| Cooking time | 15-20 minutes |
| Servings | 8-16 |
Ingredients
1 cup white rice flour
1/2 cup sweet rice flour
1/2 cup sorghum flour
2 tsp baking powder
1 tsp xanthan gum
1 tsp salt
4 tablespoons sugar
1 tsp pumpkin pie spice
1/2 cup butter
1 cup pumpkin puree
2 eggs
1/2 cup half and half
1 egg, beaten, for egg wash
Glaze:
1 cup powdered sugar
1 tsp pumpkin pie spice
3 Tbsp half and half
Instructions
Preheat oven to 425 degrees. Sift all the dry ingredients into a large bowl and mix well to combine thoroughly. Cut in butter with a pastry blender or fork, like when making biscuits or pie crust.
In another bowl, combine pumpkin, eggs, and half and half. Add this to the to the dry ingredients. Mix this into a soft dough. Turn out onto a floured board and knead lightly, just enough to shape into a round. Roll or pat out to about an inch thick. Cut into 8 wedges. Place onto a baking sheet and brush with egg wash. Bake for 15-20 minutes or until golden brown. Remove to cooling rack and glaze when cool.
If you want to make smaller scones, simply cut the dough in half and make two rounds, cutting each round into 8 wedges.
| Category | Breakfast Dish |
| Cuisine | North American |
| Diet Choices | Gluten-free, corn-free |
| Tags | breakfast coffee fall family holidays Pumpkin scones tea |
