GF Pumpkin Scones

Autumn is my favorite season - no more 90 degree weather, I get to wear my cute sweaters, and I can start to BAKE!!  I have a great passion for cooking & baking...there's something so rewarding about making food that others can enjoy.  It's like I am giving someone a piece of my soul.

I have been reading a few studies that might link PCOS and gluten sensitivity, so I am trying to incorporate more Gluten Free (GF) recipes into our meals.

With that, I thought why not turn my favorite Pumpkin Scone recipe into a GF one?

This is my first attempt, so I may have some changes as I make it more often.

Ingredients:

1 cup quinoa flour
1/2 cup tapioca flour
1/2 cup ground millett
1 teaspoon xantham gum
2 TB stevia
1 TB aluminum free baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon ground cloves
5-6 TB Butter
1 cup canned pumpkin (level)
3 TB milk
1 egg + 1 egg white

Directions:
(Please note I have an electric oven, so my temps and times might be a little off from yours).

Preheat oven to 350 degrees (gas oven maybe 400).  Line a baking sheet with parchment paper.  Combine all dry ingredients into a large bowl and mix.  Cut butter into dry ingredients, until crumbly.

In a medium bowl, mix together pumpkin, milk and eggs.  Combine with the dry ingredients in the large bowl and and mix until the dough forms into a ball.

On a floured surface (I used a large cutting board), flatten dough into a rectangle about 1-inch thick.

Use a knife dipped in flour to cut the dough into 12 triangles. Place on baking sheet covered with parchment paper.

Bake at 350 for 12-14 minutes, until a golden brown color.  Place on rack to cool.

For glaze:

1 cup powdered sugar
1 TB vanilla extract
2 TB milk
a pinch each of cinnamon, ginger, ground cloves and nutmeg (or your liking).

Once scones have had a chance to cool off, either drizzle or use a brush to glaze the tops.

 

I plan on enjoying mine with a nice hot cup of pumpkin spice coffee!  :-)

I plan on tweaking this recipe as the season goes by...I will keep you posted with changes/variations.