Description
These golden, spiced Gluten-Free Pumpkin Scones are a soulful, comforting embrace of autumn. Crafted with a delicate gluten-free flour blend, real pumpkin puree, and a warming symphony of ginger, cinnamon, and nutmeg, these scones achieve a perfectly crumbly yet tender texture. They offer a sophisticated yet simple way to bring a touch of seasonal nostalgia and cozy warmth to your morning routine, perfect for sharing with those you love.
Ingredients
2 cups gluten-free flour blend (with xanthan gum)
1/2 cup brown sugar, packed
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 cup cold unsalted butter, cubed
1/2 cup pumpkin puree
1/4 cup heavy cream
1 large egg
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the gluten-free flour, brown sugar, baking powder, and all the spices.
Cut the cold, cubed butter into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
In a separate small bowl, whisk together the pumpkin puree, heavy cream, and egg until smooth.
Add the wet ingredients to the dry ingredients and stir gently until just combined into a soft dough.
Turn the dough onto a lightly floured surface and pat into a 1-inch thick circle.
Cut the dough into 8 equal wedges and place them on the prepared baking sheet.
Bake for 15-20 minutes, or until the edges are golden brown and the center is set.
Allow the scones to cool slightly on a wire rack before serving.
Notes
Ensure your butter is very cold to achieve the best texture. If the dough feels too sticky, chill it in the refrigerator for 15 minutes before forming the wedges. Store leftovers in an airtight container at room temperature for up to two days.
Nutrition
- Serving Size: 1 scone
- Calories: 240
- Sugar: 12g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 7g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg