Gluten Free Pumpkin Scones

Author: Karin

Gluten Free Pumpkin Scones

Mild pumpkin taste, flaky texture!

Makes: 15 Scones

Prep Time: about 30 min

Cook time: 22 min

 

Ingredients:

• 2 1/2 cup gluten free flour blend
• 1/2 cup almond flour
• 1/2 cup gluten free oats
• 1 Tbsp baking powder
• 1 teaspoon xanthan gum
• 1/2 cup natural sugar, like demerara raw
• 1 teaspoon salt
• 1 tablespoon cinnamon
• 1 cup cold butter, cut into small pieces
• 1 teaspoon gluten free vanilla
• 1/3 cup milk, your choice
• 1/2 cup pumpkin puree
• 2 eggs
For the glaze:
• 1/2 cup sugar
• 1 tablespoon molasses or maple syrup
Instructions:
1. Preheat your oven to 450 degrees. Line a baking sheet with parchment.
2. Combine gluten free flour, almond flour, oats, baking powder, xanthan gum, sugar, salt, and cinnamon in bowl.
3. Cut in cold chopped butter.
4. Combine eggs, vanilla, milk,and pumpkin puree in a separate bowl
5. Pour the wet ingredients over the flour mixture and stir just until combined
6. Turn onto parchment lined cookie sheet. Divide into two pie shaped circles 3/4 " in thickness. Cut into triangle pieces and separate on cookie sheet.
7. Bake at 425 degrees until lightly browned, approximately 22 minutes. Check at 18 minutes!

For the glaze, combine 1/2 cup sugar, and 1 tablespoon molasses or maple syrup in a saucepan with enough water to stir easily. Drizzle onto scones when they first come out of the oven. Enjoy!.