Cooking and Serving: 35 minutes | 8 scones
Ingredients
2 cups (280 g) all purpose gluten free flour blend | 1 teaspoon xanthan gum, (omit if your blend already contains it) | 1 tablespoon baking powder
Description
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Servings: 8 scones
Ingredients
2 cups (280 g) all purpose gluten free flour blend
1 teaspoon xanthan gum, (omit if your blend already contains it)
1 tablespoon baking powder
½ teaspoon kosher salt
2 teaspoons pumpkin pie spice
5 tablespoons (60 g) granulated sugar
6 tablespoons (84 g) unsalted butter, roughly chopped and chilled
5 ounces pumpkin butter
¼ cup (2 fluid ounces) heavy cream, chilled
1 cup (115 g) confectioners’ sugar
2 tablespoons whole milk, plus more as necessary
½ teaspoon ground cinnamon
1 tablespoon pure maple syrup
Instructions
MAKE THE SCONES DOUGH
In a large bowl, place the flour, xanthan gum, baking powder, salt, pumpkin.
pie spice and sugar, and whisk to combine well. Add the cold, chopped butter.
With well-floured hands, flatten each piece of butter between a thumb and.
forefinger, handling the butter as little as possible. Add the pumpkin butter.
and cream, and mix just until the dough comes together.
SHAPE THE DOUGH
Transfer the dough to a lightly floured piece of parchment paper and, with.
well-floured hands, lightly pat the dough into a round.
Sprinkle the dough lightly with a bit of flour, cover with another sheet of.
unbleached parchment paper and roll out into a circle about 8-inches in.
diameter and about 1/2-inch thick.
Place the dough into the freezer and chill until firm, about 10 minutes.
Remove the dough from the freezer and, with a floured bench scraper or large,.
sharp knife, slice the dough into 8 triangles (the first two cuts are.
perpendicular lines through the center of the dough).
BAKE THE SCONES
Place the triangles onto the prepared baking sheet and bake, rotating once,.
until lightly golden brown all over, about 20 minutes. Remove from the oven.
and place the scones on a wire rack to cool completely.
MAKE THE WHITE ICING
Place about half of the confectioners’ sugar in a medium-sized bowl and add 1.
tablespoon of milk. Mix to combine.
It should form a very thick paste. Add more milk mixing vigorously until it reaches a very thickly pourable consistency.
ICE THE COOLED SCONES
Dip the top of each cooled scone in the icing, or spoon the icing over the.
top and place, icing side up, back on the baking sheet.
MAKE THE SPICED ICING
Place the remaining confectioners’ sugar and the cinnamon in a medium-sized.
bowl, and whisk to combine.
Add the maple syrup, and mix to combine. Again, it will form a thick paste.
Add the milk vigorously until it reaches a very thickly pourable consistency.
DECORATE WITH THE SPICED ICING
Drizzle the icing over the glazed scones in a geometric pattern. Allow to set.
at room temperature and serve.
DECORATE WITH THE SPICED ICING
Drizzle the icing over the glazed scones in a geometric pattern. Allow to set.
at room temperature and serve.
Notes
Originally published on the blog in 2012. In 2016, photos updated, scones recipe
unchanged, method updated slightly.
Nutrition information is automatically calculated, so should only be used as an
Side view of pumpkin scone on parchment paper and overhead view of scones on
view of pumpkin scone on parchment paper and overhead view of scones on metal