These tender, moist gluten free pumpkin scones are made with brown rice flour, sweetened with coconut palm sugar and flavoured with warm fall spices. Perfect for morning coffee time.
I can't begin to express how excited I am about these gluten free pumpkin scones!
I know that scones are not something to write home about, but I've finally discovered a gluten free scone that actually tastes delicious! After experimenting with gluten-free 1-1 flour mixes and producing baked goods that tasted like dust, or sand, or sandy dust, I was ready to give up. And then I discovered this recipe.
These pumpkin scones are moist and tender and yet, unlike many gluten-free baked goods, they hold together without crumbling! Using a base of brown rice flour gives them a natural nutty and sweet flavour. Gently sweetened with coconut palm sugar and flavoured with warm pumpkin spices--cinnamon, nutmeg, ginger, and cloves, these pumpkin scones are perfect for morning coffee time.
Last week, I found a recipe for gluten-free Snickerdoodles that I thought sounded good. It used gluten-free 1 - 1 baking flour. While I was wary, I decided to give it a try. I was ecstatic when they came out of the oven nicely rounded with crinkly tops, just the way a good snickerdoodle should be.
And then I bit into one. The only thing I can compare that bite to is stepping on a puffball mushroom and watching the puff as a cloud of spores is released. These cookies looked beautiful on the outside, but they were dry and dusty inside. Drier than dry! I was ready to give up on gluten-free baking.
But then, I made these lemon glazed pumpkin scones. They turned out so well that now I'm ready to experiment with other flavours.
Notes about these Lemon Glazed Gluten Free Pumpkin Scones
- I used coconut palm sugar as it has a lower glycemic index than other sugars, but you can substitute brown sugar.
- Measure the butter and put it in the freezer. When you're ready to make these scones, grate the frozen butter into the dry ingredients. It will give the scones a lighter, flaky texture.
- Use 1 ¾ teaspoon pumpkin pie spice in place of the cinnamon, nutmeg, ginger and cloves if you have it on hand.
- You can substitute milk or cream for the yogurt.
- I drizzled them with a simple lemon glaze, but it's not necessary. They're good just as is, warm from the oven!
Lemon Glazed Gluten Free Pumpkin Scones
- 1 ¼ cups brown rice flour (I use Bob's Red Mill)
- ¼ cup tapioca starch
- ¼ cup coconut palm sugar
- 3 teaspoon xanthan gum
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 6 tablespoon chilled butter (frozen is best)
- ½ cup pumpkin puree (not pumpkin pie filling)
- 2 tablespoon yogurt
- 1 large egg
- ¼ cup powdered sugar
- 1 teaspoon lemon juice
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Combine brown rice flour, sugar, xanthan gum, baking powder, baking soda, salt and spices. Sift into a large bowl.
- Grate the frozen butter into the dry ingredients. Stir until combined.
- In a small bowl, combine pumpkin, yogurt and egg. Pour into the large bowl with the dry ingredients and stir until just combined. Do not over mix.
- Transfer dough to the center of the prepared baking sheet. Cover with a sheet of plastic wrap and using your hands, gently spread out into a disc about 8 inches (20 cm) in diameter.
- Remove plastic wrap. Slice the disc into 8 triangles. Bake for 15-16 minutes. Remove from oven and cool on a rack. Combine powdered sugar and lemon juice to make the Lemon Glaze.
- When cool, drizzle with Lemon Glaze.
I adapted this recipe from one I found on laurafuentes.com
In the mood to bake? Try this Gluten Free Pumpkin Pecan Caramel Coffee Cake
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