This was actually better than the regular pumpkin scone recipe...be aware that the scones barely rise - they will still be light and moist though.
NOTE: I used a cappuccino glaze that was fabulous! Recipe at very bottom. cheezz
Gluten-free Pumpkin Scones with a Spiced Glaze
Serves 8
Ingredients:
• 1 1/4 cup brown rice flour
• 1/4 cup tapioca starch
• 4 tsp xanthan gum (I used 3 tsp, and it worked GREAT. cheezz)
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 cup granulated sugar
• 1 1/2 tsp pumpkin pie spice
• 6 Tbsp unsalted cold butter, cut into chunks
• 1/2 cup pumpkin puree
• 2 Tbsp milk or cream
• 1 large egg
• egg white or milk to brush the tops of the scones with (optional)
• 1 Tbsp course sugar to sprinkle on the top (optional)
Directions:
1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Dust the parchment paper with brown rice flour. Set aside.
2. In the bowl of a food processor, place all of the dry ingredients. Run the processor until the dry ingredients are well blended.
3. Add the cold butter, and pulse until butter is cut into pieces, about the size of a pea. Add the pumpkin puree, milk and egg. Run food processor just until dough comes together in a ball.
4. Turn the dough out onto the baking sheet. Dust your hands with brown rice flour, and quickly form the dough into a 10-inch circle, approximately 3/4″ thick.
5. With a sharp knife, cut the dough into 8 wedges. Carefully move the wedges apart, leaving at least 1″ between them so that they will not touch when baking.
6. Brush the tops of the scones with milk or egg white, and sprinkle with course sugar. Bake in preheated oven for 14-16 minutes, or until golden brown.
7. Remove from oven and allow to sit for 5 minutes before transferring to a cooling rack. Drizzle with Spice Glaze (see recipe below) and serve.
Spice Glaze:
• 1/2 cup confectioners’ (or icing) sugar
• 1/4 tsp pumpkin pie spice
• 1 Tbsp milk
Whisk together until smooth. Use a spoon or fork to drizzle the glaze over the top of the slightly cooled scones. Do not stack glazed scones, or the glaze will get squished.
URL to article: http://www.thebakingbeauties.com/2012/10/gluten-free-pumpkin-scones-with-a-spiced-glaze.html
For the cappuccino cream glaze:
½ teaspoon espresso powder
½ teaspoon warm-hot water (straight from the tap is fine)
1½ tablespoons + 1 tablespoon heavy cream
½ teaspoon vanilla extract
pinch of salt
1 tablespoon whipped cream cheese (available in a tub), at room temperature
¾ cup powdered sugar (optional: sift the sugar to produce a smoother glaze)
In a medium bowl, dissolve the espresso powder in the water. Whisk 1½ tablespoons heavy cream, the vanilla and salt. Add the cream cheese, whisk vigorously, until smooth. Begin adding the powdered sugar in ¼ cup increments. After the 3rd addition, test the consistency: dip the whisk into the glaze and raise it above the bowl. The gaze should drip from the whisk in a slow but steady stream. If too loose, add more powdered sugar; if too thick, add the extra heavy cream in ¼ teaspoon increments.
NOTE: I used a cappuccino glaze that was fabulous! Recipe at very bottom. cheezz
Gluten-free Pumpkin Scones with a Spiced Glaze
Serves 8
Ingredients:
• 1 1/4 cup brown rice flour
• 1/4 cup tapioca starch
• 4 tsp xanthan gum (I used 3 tsp, and it worked GREAT. cheezz)
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 cup granulated sugar
• 1 1/2 tsp pumpkin pie spice
• 6 Tbsp unsalted cold butter, cut into chunks
• 1/2 cup pumpkin puree
• 2 Tbsp milk or cream
• 1 large egg
• egg white or milk to brush the tops of the scones with (optional)
• 1 Tbsp course sugar to sprinkle on the top (optional)
Directions:
1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Dust the parchment paper with brown rice flour. Set aside.
2. In the bowl of a food processor, place all of the dry ingredients. Run the processor until the dry ingredients are well blended.
3. Add the cold butter, and pulse until butter is cut into pieces, about the size of a pea. Add the pumpkin puree, milk and egg. Run food processor just until dough comes together in a ball.
4. Turn the dough out onto the baking sheet. Dust your hands with brown rice flour, and quickly form the dough into a 10-inch circle, approximately 3/4″ thick.
5. With a sharp knife, cut the dough into 8 wedges. Carefully move the wedges apart, leaving at least 1″ between them so that they will not touch when baking.
6. Brush the tops of the scones with milk or egg white, and sprinkle with course sugar. Bake in preheated oven for 14-16 minutes, or until golden brown.
7. Remove from oven and allow to sit for 5 minutes before transferring to a cooling rack. Drizzle with Spice Glaze (see recipe below) and serve.
Spice Glaze:
• 1/2 cup confectioners’ (or icing) sugar
• 1/4 tsp pumpkin pie spice
• 1 Tbsp milk
Whisk together until smooth. Use a spoon or fork to drizzle the glaze over the top of the slightly cooled scones. Do not stack glazed scones, or the glaze will get squished.
URL to article: http://www.thebakingbeauties.com/2012/10/gluten-free-pumpkin-scones-with-a-spiced-glaze.html
For the cappuccino cream glaze:
½ teaspoon espresso powder
½ teaspoon warm-hot water (straight from the tap is fine)
1½ tablespoons + 1 tablespoon heavy cream
½ teaspoon vanilla extract
pinch of salt
1 tablespoon whipped cream cheese (available in a tub), at room temperature
¾ cup powdered sugar (optional: sift the sugar to produce a smoother glaze)
In a medium bowl, dissolve the espresso powder in the water. Whisk 1½ tablespoons heavy cream, the vanilla and salt. Add the cream cheese, whisk vigorously, until smooth. Begin adding the powdered sugar in ¼ cup increments. After the 3rd addition, test the consistency: dip the whisk into the glaze and raise it above the bowl. The gaze should drip from the whisk in a slow but steady stream. If too loose, add more powdered sugar; if too thick, add the extra heavy cream in ¼ teaspoon increments.