Glutenless Pumpkin Scones

Ingredients

• 2 cups gluten-free all-purpose baking flour (such as Cup4Cup™)
• ½ cup packed light brown sugar
• 1 tablespoon gluten-free baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ½ teaspoon ground cloves
• 1 stick butter, frozen
• ½ cup pumpkin puree
• 1 egg
• 1 teaspoon vanilla extract
• 2 tablespoons heavy cream
• 1 tablespoon turbinado sugar (such as Sugar in the Raw®)
• Glaze:
• 1 cup confectioners' sugar
• ½ teaspoon pumpkin pie spice

Step 1

Gently heat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a big bowl, mix together the flour, brown sugar, baking powder, cinnamon, baking soda, salt, nutmeg, ginger, and cloves. Take your frozen butter and grate it right into the flour mixture, then use a pastry blender or your fingers to work it in until the mixture looks crumbly with little pea-sized bits.

Step 2

In another bowl, stir together the pumpkin puree, 1/3 cup heavy cream, egg, and vanilla extract. Pour this wet mix into the crumbly flour mixture and gently combine everything until you have a soft dough. Lightly flour your countertop and hands, then turn the dough out onto the surface. Pat it into a rectangle about an inch thick—roughly the size of a sheet of paper. Cut the rectangle in half, then cut each half into six triangles.

Step 3

Place the scones on your prepared baking sheet. Brush the tops with 2 tablespoons of heavy cream and sprinkle some coarse sugar over them for a little crunch. Pop them in the oven and bake until they’re lightly golden, about 15 minutes. Once done, let them cool on a wire rack.

Step 4

While the scones cool, mix up a quick glaze by whisking together confectioners’ sugar, a splash of heavy cream, vanilla extract, and pumpkin pie spice until smooth. Spoon the glaze into a small plastic bag, snip off a corner, and drizzle it over the scones. Enjoy!