Since it’s November, and everyone loves everything pumpkin, I thought I would dig up an old recipe post of mine from my old blog and share it here! This one is my recipe for gluten-free pumpkin spice scones, inspired by the ones that Starbuck’s has every fall that us gluten-free folk can’t enjoy. This is one of my favourite recipes to date – get it and the original post below.
“Now that I’m gluten free whenever I go to any coffee shop I’m always tormented by all the seasonal treats they have. Fall is my favourite season due to my love for fall fashion, the weather, and pumpkin. I love me some pumpkin.
Starbucks has the best fall menu, but not nearly enough gluten-free seasonal options. The pumpkin scones make me cry every time. It breaks my heart staring at those little darlings in the glass window, unable to enjoy them. So I decided to take a stab at adapting my gluten free lemon orange and cranberry scone recipe and turn it into a festive fall treat.
It took a few times to get all the measurements worked out because of the pumpkin puree throwing off the texture of the dough, but I finally nailed it.”
- 2 C and 3 tbsp all purpose gluten free flour
- 1/4 c white sugar
- 3 Tbsp brown sugar
- 2 Tsp baking powder
- 1/2 Tsp xanathan gum
- 1/2 Tsp salt
- 1 C butter, chilled
- 1/3 C milk
- 1 Tsp vanilla
- 1/2 C pumpkin puree
- 2 large eggs
- 1/2 Tsp nutmeg
- 1/2 Tsp cinnamon
- 1/4 Tsp ginger
- 1 Tsp pumpkin puree
- 1 C icing sugar
- 2 Tbsp water or milk
- 1/2 C icing sugar
- 1 Tsp pumpkin spice
- 1/4 Tsp cinnamon
- 1 Tsp water or milk
- Pre-heat oven to 425F.
- Mix dry ingredients in a large bowl with the butter.
- Add the pumpkin puree first, then the wet ingredients.
- Roll out the dough to your desired thickness (I make mine around 2 inches) and cut into triangles or use cookie cutters.
- Using a non-stick baking pan, or one covered in tin foil, bake the scones for 15-18 minutes until they are golden brown.
- Mix both icings in two separate bowls.
- Once the scones are cooled, pour the white icing over them.
- Let them sit for around 5-10 minutes until the icing is almost hardened.
- Drizzle the spiced icing overtop.
- Makes 12-18 scones.
- Scones will stay fresh for up to 5-7 days if refrigerated.
