These Gluten-Free Pumpkin Scones are a perfect blend of pumpkin, cinnamon, cloves, and ginger. A little less sugar in the scone batter balances out the sweet maple icing on top. Makes nine scones.
The recipe calls for half a can of pureed pumpkin. You can freeze the other half in a freezer-safe plastic bag or container for your next batch.
Ingredients
Scones
- 4 T butter, melted
- ⅔ C canned pureed pumpkin (half of a 15 oz. can)
- 2 eggs
- ½ C sugar
- ¾ C almond flour
- ¾ C sorghum flour
- ¾ C tapioca flour
- ½ C brown rice flour
- 2 t baking powder
- ½ t cinnamon
- ½ t cloves
- ½ t ginger
- ½ t xanthan gum
Maple Icing
- ½ C powdered sugar
- 1 T butter, softened
- 2 T maple syrup
- dash cinnamon
Directions
Preheat oven to 375 degrees.
Mix melted butter, pumpkin puree, sugar, and eggs together in large bowl. Whisk together dry ingredients in separate bowl.
Add dry ingredients 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 Icing
Using a spoon, mix softened butter into powdered sugar. Add a dash of cinnamon and maple syrup and mix until uniform consistency. Using a spoon, drizzle the maple icing over the gluten-free pumpkin scones. Or, pipe the icing on the scones for a more professional appearance.
Enjoy!
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