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.
1 1/4 cups Organic Brown Rice Flour
1/4 cup Organic Coconut Sugar
6 tbsp Clarified Butter/Ghee, divided and frozen
1/3 cup Pure Maple Sugar
2 tbsp Arrowroot Flour
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.
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.
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.*
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