For the Scones
2 cups (280 g) all purpose gluten free flour
1 teaspoon xanthan gum (omit if your blend already contains it)
1 tablespoon baking powder
1/2 teaspoon kosher salt
2 teaspoons pumpkin pie spice*
5 tablespoons (60 g) granulated sugar
6 tablespoons (84 g) unsalted butter, roughly chopped and chilled
5 ounces pumpkin butter (homemade or store-bought), chilled
1/4 cup (2 fl. oz.) heavy cream, chilled
*To make your own pumpkin pie spice, combine 1 teaspoon ground cinnamon + 1/2 teaspoon ground ginger + 1/4 teaspoon ground allspice, 1/4 teaspoon ground cloves + 1/8 teaspoon ground nutmeg.
For the Icing
1 cup (115 g) confectioners’ sugar
2 to 4 tablespoons whole milk
1/2 teaspoon ground cinnamon
1 tablespoon pure maple syrup
Preheat your oven to 375°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
In a large bowl, place the flour, xanthan gum, baking powder, salt, pumpkin pie spice and sugar, and whisk to combine well. Add the cold, chopped butter and toss to combine. With well-floured hands, flatten each piece of butter between a thumb and forefinger, handling the butter as little as possible. Add the pumpkin butter and cream, and mix just until the dough comes together.
Transfer the dough to a lightly floured piece of parchment paper and, with well-floured hands, lightly pat the dough into a round. Sprinkle the dough lightly with a bit of flour, cover with another sheet of unbleached parchment paper and roll out into a circle about 8-inches in diameter and about 1/2-inch thick. Place the dough into the freezer and chill until firm, about 10 minutes. Remove the dough from the freezer and, with a floured bench scraper or large, sharp knife, slice the dough into 8 triangles (the first two cuts are perpendicular lines through the center of the dough).
Place the triangles onto the prepared baking sheet and bake, rotating once, until lightly golden brown all over, about 20 minutes. Remove from the oven and place the scones on a wire rack to cool completely.
While the scones are cooling, make the white icing. Place about half of the confectioners’ sugar in a medium-sized bowl and add 1 tablespoon of milk. Mix to combine. It should form a very thick paste. Add more milk by the quarter-teaspoonful, mixing vigorously until it reaches a very thickly pourable consistency. Dip the top of each cooled scone in the icing, or spoon the icing over the top and place, icing side up, back on the baking sheet.
Place the remaining confectioners’ sugar and the cinnamon in a medium-sized bowl, and whisk to combine. Add the maple syrup, and mix to combine. Again, it will form a thick paste. Add the milk by the quarter-teaspoonful mixing after each addition,mixing vigorously until it reaches a very thickly pourable consistency. Drizzle the icing over the glazed scones in a geometric pattern. Allow to set at room temperature and serve.
Originally published on the blog in 2012. Photos updated, scones recipe unchanged, method updated slightly.
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