Gluten Free Pumpkin Scones Recipe

Name: Gluten Free Pumpkin Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cups Sorghum Flour; 1/2 cups Tapioca Flour; 3/4 cups Potato Starch; 1 teaspoon Xanthan Gum; 1 Tablespoon Baking Powder; 1/2 teaspoons Salt; 1 teaspoon Ground Cinnamon; 1/2 teaspoons Ground Ginger; 1/2 teaspoons Freshly Grated Nutmeg; 1/4 teaspoons Ground Cloves; 1/2 cups Packed Brown Sugar; 1/2 cups Cold Butter, Cut Into Small Pieces; 1/2 cups Pumpkin; 3 Tablespoons Heavy Cream Or Milk; 1 whole Egg; 1 cup Confectioners Sugar; 2 Tablespoons Heavy Cream Or Milk; 1/4 teaspoons Cinnamon; 1 pinch Ground Cloves; 1 pinch Freshly Grated Nutmeg

Servings: persons

3/4 cups Sorghum Flour
1/2 cups Tapioca Flour
3/4 cups Potato Starch
1 teaspoon Xanthan Gum
1 Tablespoon Baking Powder
1/2 teaspoons Salt
1 teaspoon Ground Cinnamon
1/2 teaspoons Ground Ginger
1/2 teaspoons Freshly Grated Nutmeg
1/4 teaspoons Ground Cloves
1/2 cups Packed Brown Sugar
1/2 cups Cold Butter, Cut Into Small Pieces
1/2 cups Pumpkin
3 Tablespoons Heavy Cream Or Milk
1 whole Egg
1 cup Confectioners Sugar
2 Tablespoons Heavy Cream Or Milk
1/4 teaspoons Cinnamon
1 pinch Ground Cloves
1 pinch Freshly Grated Nutmeg

1
Preheat oven to 425 degrees (F).
2
Line a cookie sheet with parchment paper.
3
In a large bowl, combine the dry ingredients (flours, starch, xanthan gum, baking powder, salt, cinnamon, ginger, nutmeg, cloves, brown sugar) for 90 seconds with a whisk, making sure to get all of the flours and xanthan gum incorporated.
4
Cut in butter until it is about the size of peas.
5
Make a well in the center of the flour mixture.
6
In another medium bowl, combine the wet ingredients (pumpkin, heavy cream and egg) then pour into the well and fold them into the flour mixture with a wooden spoon, taking care not to over beat.
7
Using a large cookie baller (mine is about 3 tablespoons), scoop the dough onto the parchment lined baking sheet.
8
Bake for 15-17 minutes, until lightly golden on the bottom.
9
Transfer to a wire rack and allow to cool slightly while you prepare the glaze.
10
Combine all of the glaze ingredients (1 cup confectioners sugar, 2 Tablespoons heavy cream, 1/4 teaspoon cinnamon, pinch of nutmeg and cloves) in a small bowl, adding cream or powdered sugar to get the consistency of glaze you want.
11
Glaze the scones once they have cooled slightly.
12
Enjoy!

781

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 3/4 cups Sorghum Flour, 1/2 cups Tapioca Flour, 3/4 cups Potato Starch, 1 teaspoon Xanthan Gum, and more.

Yes, Gluten Free Pumpkin Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten Free Pumpkin Scones

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