Gluten Free Pumpkin Scones

This week I'll be making some thick and fluffy gluten free pumpkin scones!

Fall is upon us! You know those annoyingly festive people who get excited for seasons and holidays prematurely? Yeah, I happen to be one of them. :) As soon as I saw Halloween decor and pumpkin spice everything in the stores, I was inspired to start my fall baking. If you haven't seen my gluten free pumpkin blondies yet, you may want to give that recipe a peek as well! And please look forward to more recipes with those comforting and delicious fall flavors we all know and love.

Of course, I have a video to follow along to as well!

Gluten Free Pumpkin Scones

Ingredients

For the scones:

• 2 cups gluten free flour (I use Bob Red Mill's 1:1)*

• 1 Tbsp baking powder

• ½ tsp salt

• 1 ½ tsp pumpkin pie spice

• ½ cup (1 stick) unsalted butter, cold

• ⅓ cup packed light brown sugar

• ⅓ cup white sugar

• ½ cup pumpkin puree (not pumpkin pie filling)

• 1 ½ cup heavy whipping cream

• 1 tsp vanilla extract

For the glaze:

• ¾ cup heavy whipping cream

• 1 cup powdered sugar

• ½ tsp vanilla

• 1 tsp pumpkin pie spice

*Not all gluten free flour blends are created the same. If the gluten free flour you're using does not have xanthan gum in it, please add 1 teaspoons to the dry ingredients for best results.

Directions

1. Preheat oven to 350 degrees fahrenheit. Line a baking sheet with parchment paper.

2. In a large bowl add all dry ingredients. Whisk until evenly combined.

3. In a medium bowl, combine the pumpkin, heavy cream, and vanilla. Whisk until the mixture is smooth and silky.

4. Use a cheese grater to shred the entire stick of butter into the bowl of dry ingredients. Use your hands to incorporate the cold butter into the flour mixture.

5. Pour the pumpkin mixture into the dry ingredients and mix until everything comes together. Careful not to overmix.

6. Lightly dust a clean surface with flour and transfer the dough onto this surface.

7. Shape the dough into a circle about 1 to 2 inches thick. Cut the circle into 8 even triangles with an oiled knife or pastry cutter.

8. Transfer the triangles to the prepared baking sheet. This is optional, but if you want a browner finish, use the rest of the heavy cream in the measuring cup you used earlier to brush on top of the unbaked scones.

9. Bake the scones for 20-22 minutes, or until golden brown.

10. If making the glaze, whisk all the ingredients together. If the consistency is not thin enough, add more heavy cream, 1 tablespoon at a time.

11. Allow the scones to cool for about 10 minutes. Then drizzle the glaze on top of the scones and enjoy!