Scones are interesting little delights. They are part biscuit, part muffin, maybe part cookie, but either way it all comes to together to form a deliciously light and fluffy treat ultimately called a scone. The possibilities for scones are virtually endless. Because they have a biscuit-like consistence, they adapt very well to adding fruits and nuts. Plus, there’s even handy shortcuts for gluten free scones that will make preparation time a breeze.
But perhaps the best part of the scone is not even in the scone itself – it’s in the glazes, frostings, sugar toppings and flavored butters that you make and serve alongside your scones. Sometimes it’s the glaze that makes the scone. There have been several times that one of my gluten free scones just didn’t taste right without the flavored butter to serve with it.
This recipe might be the best example of using a glaze that really compliments the scone. Add in the flavored butter and you have a yummy gluten free scone that will beat all other wheat based ones, hands down.
And I must confess, even though pumpkin and autumn go hand in hand, I make these year round – they are too good to wait.
Gluten Free Pumpkin Scones with Spiced Glaze and Maple Cinnamon Butter
2 cups basic gluten free flour mix (the brown rice option makes a great scone)
7 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1/2 teaspoon xanthan gum (or try a substitute for the gums here)
6 tablespoons cold butter, cut into small cubes
1/2 cup canned pumpkin
3 tablespoons milk
Glaze (see below)
Flavored Butter (see below)
Combine all the first six dry ingredients in the bowl of a food processor and pulse to thoroughly combine.
Add in the small chunks of butter and pulse the mixture until it resembles coarse crumbs.
In a medium bowl, combine the pumpkin, milk and egg. Pour this mixture into the dry ingredients and stir just until the mixture comes together to form a dough.
Place the mixture into the refrigerator and refrigerate for 1/2 hour.
Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
Plop the dough onto the parchment paper and pat with a wet hand into a 12″ diameter disc. Score the top into 6 or 8 sections.
Bake in preheated oven approximately 20 minutes, or until lightly brown.
Remove the scones from the oven and cut along score lines with a pizza cutter. Gently slide the parchment paper with the scones onto a rack to cool completely.
In a small bowl mix together the plain glaze ingredients…
1/2 cup powdered sugar
1 tablespoon milk
Then in another small bowl, mix together the spiced glaze ingredients…
generous 1/2 cup powdered sugar
1 tablespoon milk
1/2 teaspoon pumpkin pie spice
When the scones have cooled slightly, brush them with a coating of plain glaze and allow them to dry completely – for about 1 hour. Then drizzle with the spiced glaze.
Prepare the butter…
Cinnamon Maple Butter
¾ Cup Butter, softened
1 ½ Tbls. Pure maple syrup
1 tsp. Cinnamon
In a medium bowl, whip the butter with a fork until light and fluffy.
Add in the maple syrup and cinnamon and mix well.
Serve these incredibly light and delicious scones with the cinnamon maple butter and your guests will be raving about them!
One note from experience: Try to wait the full hour after the first glazing. Otherwise the second glazing will just mix in with the first. Plus, allowing it to dry completely brings out the pizzazz of the spiced glaze.
Want more pumpkin recipes? Check out Gluten-free Spiced Pumpkin Bread