After tasting some delicious gluten-free pumpkin scones at a bakery down in the US, it was time to do some experimenting to create some at home. We've all been very happy eating the results of my experimenting. These yummy scones are soft and fluffy and just delicious. Enjoy! 

A delicious light and fluffy pumpkin scone - these with a bit more of a "glaze' than I'd normally go for, but my daughter was working with me and wanted a generous amount of cream cheese glaze on these ones.  Other glaze options are listed below!

Fresh from the oven!

Pumpkin Scones

Preheat oven to 425 F. Line a cookie sheet with parchment paper. 

In a large bowl, mix together: 

2 cups Kristin's Gluten-Free Flour Mix

1/4 cup white sugar

1/4 cup brown sugar

2 tsp baking powder

1 tsp salt

1 tsp pumpkin spice blend

Chop in with a pastry blender until the butter is small pea-sized pieces or smaller throughout: 

1/2 cup butter, chilled (not softened)

In a small bowl, whisk together (you'll use ~1/2 for the dough and the rest for brushing the tops of your scones):

1 egg

1/4 cup heavy/whipping cream

Mix into your flour mixture: 

3/4 cup pumpkin puree (homemade or canned)

~ 1/2 of the egg/cream mixture (If your pumpkin puree is very wet, you can use less of this mixture - if your pumpkin puree is on the drier side, you'll want to use more. You'll use the rest of the egg/cream mixture for brushing the tops of your scones)

Work quickly, and knead the dough a few times.  Most people like to flatten their dough and cut out the pieces, but I find with this dough it's best to quickly scoop using a large cookie scoop and flatten or shape by hand, as desired, on a parchment-lined pan.  

You can easily and quickly shape this dough into triangles, if you prefer those for your scones. Personally, I find being able to scoop and flatten quickly works well for me! Especially while cooking with my daughter - who took many of these photos as we baked these.

Brush the top of the scones with:

leftover egg/cream mixture

Brushing the tops with the leftover egg + cream mixture. (Exciting moment here - I'm actually in a photo!)

Sprinkle the tops with a bit of coarse sugar or a bit of extra brown or white sugar.

Sprinkled with sugar and ready for baking!

Bake at 425 F for 17 - 20 minutes, until nicely browned.   

Let rest for a few minutes before removing scones to a cooling rack. 

Cooked and cooling. You can glaze while warm and eat them immediately, if you prefer. 

Whisk together a quick glaze to drizzle on top of your pumpkin scones. There are a few options: 

1) 1 Tbsp butter, softened + 1.5 oz cream cheese, softened + 1 cup powdered sugar + 1-2 tsp milk (or a little more to desired consistency)

OR 

2) 1 Tbsp maple syrup + powdered sugar to desired consistency

OR

2) 2 tsp milk + 1 tsp vanilla extract + powdered sugar to desired consistency

You can drizzle it with a spoon, or scoop your drizzle into a ziploc baggie, snip the corner, and neatly drizzle over your scones.  

These ones are obviously with the cream cheese glaze - and a very generous amount of it.  Which glaze you use depends on your preference and mood at the time. ;) 

Pumpkin Scones Recipe by Successfully Gluten Free!