Whipped these up tonight and nailed it on the first try, LOVE it when this happens! I was inspired by some scone like pumpkin cookies served at a party this weekend that were made with wheat flour (man were they good). Here I just used my basic gluten free scone recipe and added the pumpkin and some pumpkin pie spice. I used the guts of the pumpkin I carved today to make my own pumpkin purée, all you need to do is roast it for 20 minutes then puree in a food processor but feel free to use canned pumpkin too. Also, make your own pumpkin pie spice, it’s easy: 2 tablespoons ground cinnamon, 2 teaspoon ground nutmeg, 2 teaspoon ground ginger, 1/2 teaspoon allspice, 1/4 teaspoon ground cloves. I’ve included a goat cheese frosting for these scones that adds a nice sweet touch as they aren’t very sweet on their own but they are good either way. I used my food processor to make the dough as its just so simple and very little mess but you can also do it the old fashion way. =)
Oven 425 degrees
Parchment paper lined baking sheet dusted with flour
1 ½ cups Sorghum Flour
1/4 cup Tapioca Starch
4 teaspoons Xanthan Gum
2 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Sea Salt
1/4 cup Organic Granulated Sugar (your choice but I use cane sugar)
1 ½ teaspoons Pumpkin Pie Spice
7 tablespoons cold Unsalted Organic Butter, cut into chunks (I use goat butter)
1 cup Pumpkin Puree
2 tablespoons Goat Yogurt (or Greek Style)
1 large Egg
Optional: Brush the tops of the scones with the goat yogurt, cream or egg white then sprinkle with a little raw sugar
Add all dry ingredients to your food processor then pulse a few times to combine.
Add the cold chopped up butter, and pulse again until butter is cut into pieces. Then, add the pumpkin puree, yogurt and egg and process just until dough comes together.
Dump the dough out onto the baking sheet and use the parchment paper or dusted hands to roll in into a log then cut into 8-10 discs and arrange on the baking sheet (still lined with parchment paper).
Brush the tops of the scones with yogurt, cream or egg white, and sprinkle with course raw sugar. Bake for approximately 15 minutes or until just golden brown.
Remove from oven and allow to cool for 5 minutes before transferring to a cooling rack.
Drizzle with Spice Glaze:
Spice Cream Cheese Glaze
1/2 cup Organic Icing Sugar
1/2 teaspoon Pumpkin Pie Spice
1 tablespoon Goat Cheese or Cream Cheese
1 tablespoon of Almond Milk
Whisk together until smooth, maybe adding more icing sugar to thicken then spoon into a small ziplock. Simply cut a small hole in the corner of the bag and drizzle onto of the cooled scones.