Gluten-Free Pumpkin Scones

These gluten-free scones, made with pumpkin puree and pumpkin pie spice, are perfect for a fall brunch.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 281 Calories

Ingredients

• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 cup confectioners' sugar
• 2 tablespoons heavy cream
• 3 tablespoons heavy cream
• 1 tablespoon gluten-free baking powder
• 2 cups gluten-free all-purpose baking flour (such as Cup4Cup™)
• 1 stick butter, frozen
• 1 tablespoon turbinado sugar (such as Sugar in the Raw®)
• 0.5 teaspoon baking soda
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon salt
• 0.33333334326744 cup heavy cream
• 0.5 teaspoon vanilla extract
• 0.5 teaspoon ground cloves
• 0.5 cup pumpkin puree
• 0.5 teaspoon ground ginger
• 0.5 teaspoon pumpkin pie spice
• 0.5 cup packed light brown sugar

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Step 2

Combine flour, brown sugar, baking powder, cinnamon, baking soda, salt, nutmeg, ginger, and cloves in a large bowl. Grate frozen butter into flour mixture and blend with a pastry blender until flour is crumbly with pea-sized crumbs.

Step 3

Combine pumpkin puree, 1/3 cup heavy cream, egg, and vanilla extract in a separate bowl. Add to the crumb mixture and mix into a soft dough.

Step 4

Lightly sprinkle counter and hands with flour and turn out dough onto the counter. Shape into a small, 1-inch thick rectangle, slightly smaller than a sheet of paper. Cut rectangle in half using a knife or a pizza cutter, then cut each half into 6 triangles. Place on the prepared baking sheet. Brush with 2 tablespoons heavy cream and sprinkle with coarse sugar.

Step 5

Bake in the preheated oven until lightly browned, about 15 minutes. Remove and allow to cool on a wire rack.

Step 6

While scones are cooling, combine confectioners' sugar, heavy cream, vanilla extract, and pumpkin pie spice for glaze in a bowl and whip until smooth. Add glaze to a small resealable plastic bag, snip off one corner, and drizzle on top of cooled scones.