Gluten-Free Spiced Pumpkin Scones
Intolerance to wheat has become a well known health concern. Its been reported that up to one third of the American population may be affected. The only natural treatment is to go gluten-free. In my home, we’re learning more and more about this disorder. My daughter may be a sufferer.
Unfortunately wheat flour is used in most baked goods. And we love baking! So here is what I did.
Substituting wheat flour for one that is gluten-free can be a little tricky. I discovered it’s best to combine more than one type of flour. Instead of making my own concoction, I purchased one that was already mixed from Cloud 9 Specialty Bakery. It’s a mixture of rice flour, buckwheat flour, cornstarch, potato starch, tapioca starch and xanthan gum. And the best part? It’s a cup-for-cup flour replacement.
This is exactly what I did. I substituted regular all-purpose flour with GF flour.
Well I have to say, I was impressed. These gluten-free pumpkin scones turned out moist, crumbly and delicious. Rich in spiced pumpkin flavour. The addition of spiced glaze drizzled on top added an extra hint of spice and a touch of sweetness.
What better way to start Thanksgiving weekend than with spiced pumpkin scones.
This recipe was adapted from the ATCO Blue Flame Kitchen and Inspired Taste.
- 2 cups Cloud 9 GF all-purpose flour
- 1/3 cup brown sugar
- 2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/2 cup unsalted butter
- 1/2 cup pumpkin puree
- 3 tablespoons milk
- 1 large egg
- 2 teaspoons vanilla
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Combine flour, brown sugar, baking powder, cinnamon, ground ginger, baking soda, salt, and nutmeg in a large mixing bowl.
- Cut butter into the flour mixture using a pastry cutter, two knives or your fingers until it resembles coarse crumbs.
- Combine pumpkin puree, milk, egg, and vanilla in another bowl.
- Make a well in the centre of the flour mixture and pour in the pumpkin mixture.
- Stir just until the dough comes together.
- Turn dough onto floured surface and gently fold until it forms a ball.
- Roll out into a circle, 1 inch thick.
- Cut out into wedges and place 1 inch apart onto baking sheet.
- Bake 10-12 minutes or until light golden on top.
- To make the spiced glaze, combine icing sugar, cinnamon, ginger, cloves, nutmeg and milk.
- Whisk until smooth.
- Drizzle over cooled scones.
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