When I think of autumn, one of the first things that comes to mind is pumpkin season! During this time of year, pumpkin takes a prominent role in a great variety of culinary dishes and baked goods, featured in everything from savory soups to sweet treats. Although there are many traditional pumpkin baked goods such as pumpkin pie and pumpkin bread, my ultimate favorite is the less-common pumpkin scone. Before going gluten-free, I loved eating this sweet breakfast item, which is draped in delicate confectioner’s icing and bursting with autumn spice. Gluten-free pumpkin scones, however, simply do not exist in my local grocery store. As such, I have not been able to enjoy one of these delectable treats for over a year. That is until now.
A few weeks ago, I ran across a recipe for gluten-free pumpkin scones on Karina’s Kitchen, and I immediately knew that I had to make it. This recipe, however, was vegan, and I wanted a recipe that tasted as close as possible to the buttery scones of my pre-gluten-free days. Therefore, using the scones on Karina’s Kitchen as a reference point, I developed my own recipe. And the result was this.
A soft scone with a subtle pumpkin flavor accented with cinnamon, clove, and allspice. I was particularly happy with the texture of these scones because I had expected them to be dry and crumbly like most gluten-free goods; but they were not! These scones have a slightly more delicate flavor than the ones I used to eat, but they are delicious nonetheless. The glaze especially is to die for. The spices in the icing perfectly complement the flavor of the scone and add an extra sweetness to the final product. Do not skimp by leaving off the icing, it truly completes this recipe! So pull out that can of pumpkin stowed away in your cupboard, and make these scones today! You won’t be disappointed!
Pumpkin Scones with Spiced Glaze
Yield: 6 scones
2 cups sorghum flour mix*
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon xanthan gum
1/2 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon ground cloves
7 tablespoons brown sugar, packed
6 tablespoons cold butter
1/2 cup pumpkin
3 tablespoons milk
1 cup confectioner’s sugar
2 tablespoons milk
1/4 teaspoon ground cinnamon
a pinch ground cloves
a pinch allspice
Preheat oven to 425 °F. Line baking sheet with parchment paper.
In a medium bowl, whisk together sorghum flour mix, baking powder, salt, xanthan gum, spices, and brown sugar. Using a pastry cutter, cut in the butter until mixture resembles coarse crumbs.
In a separate bowl, whisk together the pumpkin, milk, and egg. Fold pumpkin mixture into dry ingredients with a spoon, making sure to incorporate all of the dry ingredients.
Form dough into a ball and turn out onto a lightly floured surface. Pat the ball into a circle about 1 to 1-1/2 inches thick. Using a sharp knife, cut dough into 6 equal triangles.
Using a spatula, transfer scones to baking sheet, evenly spacing them apart. Bake scones for 14-16 minutes, or until light brown in color. Transfer to a wire rack to cool. While scones are cooling, prepare the glaze.
Combine all glaze ingredients in a bowl. Apply to warm scones by using a pastry brush or by drizzling glaze on top. Allow to cool completely. Then enjoy!
1 1/2 cup potato starch/corn starch
1 cup tapioca flour