Servings: 8 scones 1x
Ingredients
For the Scones:
- 2 cups gluten-free flour (265-270 grams)*
- ⅓ cup cane sugar (67 grams)
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice**
- 6 tablespoons cold butter, cut into small pieces
- ½ cup canned pumpkin puree (116 grams)
- 1 egg
- 1 ½ teaspoons pure vanilla extract
Glaze: (See Notes Below)***
- ⅓ cup powdered sugar
- 1 ½ – 2 teaspoons half-and-half or milk of choice
- ½ teaspoon pure vanilla extract
Optional Toppings:
- Chopped pecans
- Sprinkle of ground cinnamon or pumpkin pie spice
Instructions
- Preheat oven to 400℉. Line a large baking sheet with parchment paper or spray with cooking spray.
- In a medium bowl, combine flour, sugar, baking powder and pumpkin pie spice. Whisk to combine.
- Using two knives or a pastry cutter, cut cold butter into the flour mixture until it resembles coarse sand.
- Add the pumpkin puree, egg, and vanilla. Stir with a large spoon until dough comes together in a soft, smooth ball. Dough will appear dry, but mix with your hands to work it into a dough ball.
- Place the dough ball on a lightly floured surface and using your hands, gently flatten the ball into a 7-inch round disc. Avoid handling the dough too much so it doesn’t become too dense. Cut the disc into 8 even pieces using a knife or scraper.
- Transfer wedges to the baking sheet, spacing them out so they have room on all sides to expand slightly (this also prevents them from being doughy inside).
- Bake for 8-10 minutes or until bottoms are lightly browned and tops appear slightly dry and cracked. Remove from oven, transfer scones to a wire rack to cool before icing.
- To make glaze, whisk powdered sugar, milk, and vanilla together in a small bowl until smooth. Drizzle over cooled or slightly warm scones and sprinkle with pecans (if using) before serving.
- Store in an airtight container in the refrigerator for up to 4 days, or on the counter for 2 days.
Notes
* For gluten-free flours, I like Bob’s Red Mill 1:1 Flour Blend or King Arthur Gluten Free Measure for Measure Flour. If you don’t need gluten-free scones, you can use an equal amount of regular all-purpose flour.
** If you don’t have pumpkin pie spice, you can use a mix of 1 teaspoon ground cinnamon, ¼ teaspoon allspice, ¼ teaspoon ginger, and ⅛ teaspoon cloves
*** For a lower-sugar option, may substitute a drizzle of melted coconut butter in place of the powdered sugar frosting.
Nutrition Information
- Serving Size: 1 scone with glaze
- Calories: 260
- Fat: 9 g
- (Sat Fat: 5 g)
- Sodium: 116 mg
- Carbohydrate: 35 g
- (Fiber: 1 g
- Sugar: 13 g)
- Protein: 3 g
- Cholesterol: 41 mg