Ultimate Pumpkin Scones Recipe: Gluten-Free and Delicious

Ingredients

• 2 cups of all-purpose baking flour that is gluten-free and of high quality, like Cup4Cup™ blend
• ½ cup of light brown sugar that is tightly packed
• 1 tablespoon of baking powder that is gluten-free
• 1 teaspoon of cinnamon that is ground
• ½ teaspoon of baking soda
• ½ teaspoon of salt
• ½ teaspoon of nutmeg that is ground
• ½ teaspoon of ginger that is ground
• ½ teaspoon of cloves that is ground
• 1 stick of butter that is frozen
• ½ cup of pumpkin puree
• ⅓ cup of heavy cream
• 1 egg that is fresh
• 1 teaspoon of vanilla extract
• 2 tablespoons of heavy cream
• 1 tablespoon of turbinado sugar, such as Sugar in the Raw®
• Glaze:
• 1 cup of confectioners' sugar
• 3 tablespoons of heavy cream
• ½ teaspoon of vanilla extract
• ½ teaspoon of pumpkin pie spice

Step 1

Begin by preheating the oven to a toasty 400 degrees Fahrenheit (200 degrees Celsius) and prepare a baking sheet with a layer of parchment paper for easy clean-up and non-stick baking magic.

Step 2

In a generous-sized mixing bowl, unite flour, rich brown sugar, a hint of baking powder, a sprinkle of cinnamon, a dash of baking soda, a pinch of salt, a touch of nutmeg, a hint of ginger, and a whisper of cloves. Take a frozen stick of butter and grate it into the flour mixture, merging them with a pastry blender until the flour transforms into a delightful crumbly texture with petite pea-sized crumbs scattered throughout.

Step 3

In another bowl, blend together the vibrant pumpkin puree, a splash of heavy cream, a single egg, and a drop of vanilla extract. Combine this luscious mixture with the crumbly flour blend until a soft, cohesive dough forms.

Step 4

Lightly dust your countertop and hands with a sprinkle of flour, then gently transfer the dough onto the surface. Mold it into a charming, petite rectangle about an inch thick, slightly smaller than a standard sheet of paper. Cut this lovely dough into two halves with a knife or a playful pizza cutter, then slice each half into six delightful triangles. Place these adorable triangles onto the awaiting baking sheet. Give them a gentle brush with a couple of tablespoons of heavy cream and a sprinkle of coarse sugar for that extra touch of sweetness.

Step 5

Slide the baking sheet into the preheated oven and let the scones bake until they acquire a delightful light brown hue, which usually takes around 15 minutes. Once ready, let them cool gracefully on a wire rack.

Step 6

As the scones cool down, prepare a decadent glaze by whisking together confectioners' sugar, a drizzle of heavy cream, a hint of vanilla extract, and a touch of pumpkin pie spice in a bowl until it achieves a smooth, luxurious consistency. Transfer this divine glaze into a small resealable plastic bag, snip off a corner, and artfully drizzle it over the cooled scones for an extra touch of sweetness and elegance.