glazed pumpkin scones on marble with whisk shinewithjl
glazed pumpkin scones on marble with whisk shinewithjl

Gluten Free Pumpkin Scones

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September 26, 2018

The combination of pumpkin and maple make for the perfect fall scone. These gluten free breakfast treats have just the right texture to them. Serve with a glass of cold almond milk or your favorite cup of joe.

Gluten Free, Dairy Free.

  • Prep: 20 mins
  • Cook: 10 mins
  • Yields: 6 Servings

Ingredients

Dry Ingredients

1 1/4 cups Organic Brown Rice Flour

1/4 cup Tapioca Starch

1/4 cup Organic Coconut Sugar

3 tsp Xanthan Gum

2 tsp Baking Powder

1 tsp Baking Soda

1 1/2 tsp Pumpkin Pie Spice

1/2 tsp Organic Sea Salt

White Rice Flour, for dusting

Wet Ingredients

6 tbsp Clarified Butter/Ghee, divided and frozen

1/2 cup Organic Pumpkin Puree

2 tbsp Almond Milk

1 Pasture-Raised Egg

Paleo Glaze

1/3 cup Pure Maple Sugar

2 tbsp Arrowroot Flour

1/2 tsp Organic Ground Cinnamon

1/2 tsp Organic Pumpkin Pie Spice

4 tsp Full Fat Coconut Milk

Directions

1Preheat your oven to 425 degrees. Grease and lightly dust a scone pan with white rice flour. Here is where you can find the Scone and Cornbread Pan I've been using for years.

nordic ware scone pan with pumpkin scones

2In your mixer bowl, whisk your dry ingredients.

3Remove your frozen ghee from the freezer and grate into your dry ingredient mix. I found using a knife was the easiest way to do this. You could also use a cheese grater. Just be careful with your fingers! Using your hands, gently mix the ingredients together making sure there aren't any large clumps.

4Bowl #2: Mix your remaining wet ingredients together.

5Fold your wet ingredients into your dry ingredients. I found that my mixer came in handy with this step. I placed it on low and stirred until it was just barely fully mixed. Your batter should not look dry.

6Lightly dust your counter with white rice flour. Roll your dough into a ball and evenly press into a flat circle the size of your scone pan. Cut the circle into 6 or 8 pieces. (6 worked best for me). Place each scone into your pan and press into place.

7Bake for 10 to 12 minutes or until light brown.

8Remove from oven and allow to cool.

Glaze

1Add the maple sugar and arrowroot flour to a food processor and spin until finely ground.

2Place ground mixture in a bowl and add spices. Whisk dry ingredients together. Add your coconut milk one teaspoon at a time until your glaze is the desired consistency. *You may substitute organic confections sugar for the maple sugar/arrowroot flour mix.*

Full Disclosure: Some of the product links in this post are affiliate links. This means if you click on the link and purchase the item, I will receive a small affiliate commission at no cost to you. This helps keep my blog running!

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Author

Diagnosed with Celiac Disease eight years ago, I've been on a journey discovering what it means to be truly healthy. Join me as I share my personal fitness goals, recipes I've tried, travel tips, beauty product reviews, DIY home organization and all things creative.

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