Gluten-Free Pumpkin Scones
These gluten-free pumpkin scones contain no grains, gluten or dairy! They deliciously boast pecans tucked in throughout and have a slightly crusty exterior, but the inside stays soft and fluffy. The icing on top is warming, flavor packed with cinnamon, maple and pumpkin pie space and adds the perfect amount of sweetness. And look at the rise they have! <Insert drool> No flat, sad, scones here.
Ingredients
For the scones:
- 120 grams almond flour
- 130 grams tapioca flour
- 120 grams dairy free butter
- 100 grams pure pumpkin
- 50 grams sugar
- 55 grams chopped pecans
- 1 teaspoon xanthan gum
- ¼ teaspoon salt
- 1.5 teaspoon baking powder
- ½ teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 1 egg
- ½ teaspoon vinegar
For the frosting:
- 130 grams powdered sugar
- 1 tablespoon melted dairy free butter
- 1 teaspoon maple extract
- ½ teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- 2 tablespoon coconut or almond milk
Instructions
- Pre heat the oven to 325.
- Add all the dry ingredients (including the pecans) to a bowl and mix well.
- Add the butter, and work it in with a fork or pastry blender until the butter has created a crumbly texture.
- Place the pure pumpkin on a paper towel and gently wring it out to remove access liquid.
- Add the pure pumpkin and stir it around to mix together with the other ingredients.
- In a separate bowl, whisk together the the egg and and vinegar.
- Add the egg mixture to the dough and mix well. The dough should now be coming together and starting to hold.
- Line a cookie sheet with parchment paper and sprinkle it with tapioca starch. Pour out the dough onto the cookie sheet, and sprinkle the top with a bit more tapioca flour.
- Pat the dough into a circle, about 7-8 in round. It doesn’t have to be perfect, but you want the dough to be on the thick side so that they have a beautiful rise to the them.
- With a very sharp knife, cut a “plus sign” into the dough, then cut each section into 2 to get 8 triangles. Do not move the individual scones at this point. The dough is too fragile for moving.
- Place into the oven and bake for 20 min.
- Remove the scones, then carefully take a knife and run it down the cuts you previously made. Gently separate the scones away from one another. Then bake for another 8 minutes.
- Remove from the oven and allow to cool.
- While the scones are cooking, place all frosting ingredients in a bowl and whisk until smooth. Pour over cooled scones. Enjoy!