Pumpkin Scones (gluten free, dairy optional, corn free)

I made two batches, in the first I used all rice flour and tapioca, forgot the sugar and used the glaze. In the second batch I switched some rice flour to quinoa flour, added date sugar (looks like brown sugar but made from ground up dates) and didn’t do a glaze. I liked the second batch best but both were good.

3/4 cup brown rice flour
1/2 cup quinoa flour
1/4 cup tapioca starch
1-2 teaspoons xanthan gum or guar gum (use guar gum if avoiding corn)
2 teaspoons baking powder (corn free baking power if avoiding corn, or make your own corn free baking powder)
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup granulated sugar or date sugar or sucanat. Can be left out entirely if desired.
1 teaspoon cinnamon
1/2 tsp ginger
1/4 tsp clove
6 tablespoons coconut oil or butter
1/2 cup pumpkin puree
2 tablespoons milk or milk alternative (almond, rice, soy)
1 large egg or 2 small eggs
egg white or milk to brush the tops of the scones with (optional)
1 tablespoon course sugar to sprinkle on the top (optional but consider it if not sweetening the scones)

Spice Glaze (completely optional, don’t use if avoiding corn):
1/2 cup confectioners’ (or icing) sugar (contains corn)
1/4 tsp cinnamon or pumpkin pie spice
1 Tbsp milk or milk alternative

Instructions

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Dust the parchment paper with brown rice flour. Set aside.

Mix all of the dry ingredients (bowl or food processor).

Cut in the butter/coconut oil with a pastry blender, two knives, your hands or use the food processor to blend thoroughly with the dry ingredients.

Mix pumpkin puree, milk and egg in a separate bowl.

Mix wet and dry ingredients by hand or with a food processor just until dough comes together in a ball.

Turn the dough out onto the baking sheet. Dust your hands with brown rice flour, and quickly form the dough into a 10-inch circle, approximately 3/4″ thick.

With a sharp knife, cut the dough into 8 wedges. Carefully move the wedges apart, leaving at least 1″ between them so that they will not touch when baking.

Brush the tops of the scones with milk or egg white (optional), and sprinkle with coarse sugar (optional).

Bake in preheated oven for 14-16 minutes, or until golden brown.

Remove from oven and allow to sit for 5 minutes before transferring to a cooling rack. If desired drizzle with Spice Glaze and serve.

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One thought on “Pumpkin Scones (gluten free, dairy optional, corn free)

  1. Pingback: Pumpkins, pumpkins everywhere! | glutenfreend

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