Treat yourself to these tender Pumpkin Scones spiced with cinnamon, ginger, and cloves. I’ve reduced the sugar in the scone batter to balance out the sweet maple icing on top. The truth? I like them without the icing just as well. The recipe makes about nine gluten-free, dairy-free 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
- 2 T oil (I use grapeseed)
- 1 C minus 1 ¼ T 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
- Optional: ½ C chopped walnuts
Maple Icing
- ¼ C powdered sugar
- 1 T maple syrup
Directions
Preheat oven to 375 degrees.
Mix oil, 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.
Spoon into nine equal portions onto parchment paper covered baking sheet. Leave as drop scones or lightly wet fingers and shape the dough into squares or triangles. Scones should be about ¾ inch thick.
Bake at 375 degrees for 18 – 20 minutes.
Maple Icing
Note: This makes enough for a small drizzle (as pictured) on each scone. Double the powdered sugar and maple syrup if you want to be more generous with your icing.
Mix powdered sugar and maple syrup. Spread on scones with a spatula or put in a plastic bag with the corner cut off and squeeze to drizzle over your Pumpkin Scones.
Enjoy!
Other recipes you might like:
Gluten-Free Pumpkin Bread (also dairy-free)