Gluten-Free Pumpkin Scones

Ingredients:

2 cups gluten-free all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup (1 stick) cold unsalted butter, cut into small cubes
1/2 cup canned pumpkin puree
1/4 cup milk (or a dairy-free alternative)
1 large egg
1 teaspoon pure vanilla extract
For the Glaze:

1 cup powdered sugar
2 tablespoons milk (or a dairy-free alternative)
1/2 teaspoon pure vanilla extract

Instructions:

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the gluten-free all-purpose flour, sugar, baking powder, salt, and spices (cinnamon, nutmeg, cloves, and ginger).

Add the cold cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs.

In a separate bowl, whisk together the pumpkin puree, milk, egg, and vanilla extract.

Pour the wet ingredients into the dry mixture and stir until just combined.

Turn the dough out onto a well-floured surface or parchment paper. Gently knead it a few times, then pat it into a circle about 1-inch thick.

Use a knife to cut the circle into 8 equal wedges.

Place the scones on the prepared baking sheet, leaving some space between each scone.

Bake in the preheated oven for 12-15 minutes, or until the scones are golden brown on top and cooked through.

While the scones are cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.

Once the scones have cooled slightly, drizzle the glaze over the top of each scone.

These gluten-free Pumpkin Scones are perfect for enjoying with a cup of tea or coffee, especially during the fall season. Enjoy!