Pumpkin Scones for a Gluten-Free Diet

Ingredients 0/18

Step 1

Warm your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a big bowl, mix together the flour, brown sugar, baking powder, cinnamon, baking soda, salt, nutmeg, ginger, and cloves. Take your frozen butter and grate it into the flour mixture, then use a pastry blender or your fingers to work it in until the mixture looks crumbly, with little pea-sized bits.

Step 2

In another bowl, whisk the pumpkin puree, 1/3 cup heavy cream, egg, and vanilla until smooth. Pour this wet mixture into the crumbly flour mix and stir everything together until you get a soft dough. Lightly flour your countertop and hands, then turn the dough out onto the surface. Pat it into a rectangle about 1 inch thick—aim for a size just a bit smaller than a sheet of paper.

Step 3

Cut the rectangle in half, then slice each half into six triangles. Arrange the scones on your baking sheet, brush the tops with 2 tablespoons of heavy cream, and sprinkle some coarse sugar over them. Pop them in the oven and bake until they’re golden around the edges, about 15 minutes. Once done, transfer the scones to a wire rack to cool.

Step 4

While they’re cooling, mix up the glaze by combining confectioners’ sugar, heavy cream, vanilla, and pumpkin pie spice in a bowl. Whip it until it’s smooth and pour it into a small plastic bag. Snip off a tiny corner and drizzle the glaze over the cooled scones. Enjoy!