This recipe for gluten-free pumpkin scones uses pumpkin pie filling. The scones are only slightly sweet, so the maple icing on top provides just the right amount of additional sweetness. Makes nine scones.
The recipe calls for half a can of pumpkin pie filling. You can freeze the other half in a freezer-safe plastic bag or container for your next batch.
Ingredients:
- 4 T butter, melted
- ⅔ C canned pumpkin pie mix (half of a can)
- 2 eggs
- ¾ C almond flour
- ¾ C sorghum flour
- ¾ C tapioca flour
- ½ C brown rice flour
- 2 t baking powder
- ½ t xanthan gum
Maple Drizzle:
- ½ C powdered sugar
- 1 T butter, softened
- 2 T maple syrup
- dash cinnamon
Directions:
Preheat oven to 375 degrees.
Mix melted butter, pumpkin pie mix, and eggs together in large bowl. Whisk together dry ingredients in separate bowl.
Add dry ingredients and walnuts to pumpkin mixture and mix until thoroughly combined.
Divide into nine equal portions and shape into triangles about ¾ inch thick on parchment covered baking sheet. Wet fingers slightly as needed to shape dough.
Bake at 375 degrees for 18 – 20 minutes.
Maple Drizzle:
Using a spoon, mix softened butter into powdered sugar. Add a dash of cinnamon and maple syrup and mix until uniform consistency. If the mixture is too thick, microwave for a few seconds. If too runny, put it in the refrigerator for a few minutes.
Using spoon, drizzle the maple icing over the gluten-free pumpkin scones. You can also pipe the icing on the scones for a more professional appearance.
Enjoy!
P.S. Want another pumpkin based recipe? Here’s the link for my Gluten-Free Pumpkin Bread.