Wednesday, September 3, 2014

Gluten Free Pumpkin Scones

Last fall, my friend Shelley told me about a recipe for Spiced Pumpkin Scones that she had made with Cup4Cup Multipurpose Flour. Throughout the year, I make plain scones about once a month, but as soon as Labor Day rolls around, I am ready for everything pumpkin.  


I use my kitchen scale to measure the flour and brown sugar.  The original recipe I printed said to use 2 cups (260 grams) of all-purpose flour.  I use 280 grams of Cup4Cup, because the dough was way too wet when I tried to use 260 grams as the recipe stated.  Plus, I have read that you should weigh out 140 grams of all-purpose flour for every cup of all-purpose flour called for in a recipe.  Another change I made to the original recipe was to use honey instead of molasses, which I seldom have in the house.


The first time I made gluten free spiced pumpkin scones, I followed the directions about rolling the dough into a rectangle, then cutting it into 16 triangles.  It's way easier to divide your dough in half, press it with floured hands into two 7 inch circles, then cut them into eight wedges each.



I squeeze my scones onto one large baking sheet, and cook them for 10 minutes.  



The original recipe has two glazes, but I just make the spiced glaze with 1 teaspoon of vanilla instead of the 1 tablespoon of pumpkin purée.  


These spiced pumpkin scones are absolutely amazing, and they are my favorite fall breakfast recipe.   Store them on the counter, loosely covered, for up to 24 hours, or freeze the leftovers.


Gluten Free Pumpkin Scones

Ingredients

Scones
280 grams (2 cups) Cup4Cup Original Flour Blend
70 grams (1/3 cup) light brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 tsp cinnamon
3/4 tsp ground cloves
3/4 tsp powdered ginger
1/2 tsp ground nutmeg
1 stick (1/2 cup) unsalted butter - cold
1 large egg
1/2 C pumpkin puree
3 T half & half
1 T honey
2 tsp pure vanilla extract

Spiced Glaze
125 grams (1 cup) powdered sugar
2 T heavy cream
1 tsp pure vanilla extract
1/4 tsp cinnamon
1/8 tsp cloves
1/8 tsp ginger
1/8 tsp nutmeg

Directions

Place the butter in the freezer, and preheat oven to 400 degrees.  Line a large baking sheet with parchment paper.  

Whisk together the flour, brown sugar, baking powder, baking soda, kosher salt, cinnamon, cloves, ginger, and nutmeg in a large bowl.  

Beat the egg in a medium size bowl, then add the pumpkin, half & half, honey, and vanilla, stirring until well combined.  

Grate the butter over the flour mixture, stir with a spoon to incorporate it, then add the pumpkin mixture.  Stir until all the ingredients begin to come together, then knead the dough in your bowl, or on a lightly floured surface, until everything is just combined.  

Divide the dough in half, and roll each piece into a ball.  With floured hands, press them on a lightly floured surface, until they form 7 inch circles.  Cut each circle into 8 wedges with a sharp knife that has been lightly floured. 

Place the scones on the baking sheet, and cook them for 10 to 11 minutes, until lightly browned.  

While the scones are cooling on a wire rack or platter, make the glaze by combining the powdered sugar, heavy cream, vanilla, and spices.  Spread the glaze on each scone before serving.  

Recipe Notes

The butter is easy to grate if it has been in the freezer for 20 to 30 minutes.  Another option is to cut cold butter into small pea-size pieces, add it to the flour, then use two sharp knives or a pastry cutter to cut it into the flour.  

With the ingredients I use, each scone is about 175 calories.  


I have also made pumpkin scones with my 1/4 cup muffin scoop. After placing the nine scones on my baking sheet, I flattened them with floured hands, and cooked them for 12 minutes. I use this method to make my apple scones, because it is easier, and saves time. Another short cut is to use pumpkin pie spice instead of the cinnamon, cloves, ginger, and nutmeg in the scones and glaze. I used one tablespoon of Primal Palate pumpkin pie spice in the scones, and 1/2 + 1/8 teaspoon in the glaze. I purchase Primal Palate pumpkin pie spice from Amazon.com


You can view the inspiration recipe, which was inspired by Starbucks pumpkin scones, on Inspired Taste. When I originally printed the recipe last year, it said to use 260 grams of flour. It has since been updated to read 280 grams.     


4 comments:

  1. Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) I can't wait to see what you share this week! Its LIVE!

    Cindy from vegetarianmamma.com

    ReplyDelete
  2. Wow! Those look great, Alexis! Will share tomorrow. :-) Might have to make these soon!

    Shirley

    ReplyDelete