Gluten Free Pumpkin Scones - Urban Meadow
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Yields
8
Directions
- For the scones, preheat oven to 400ºF. In a large bowl, mix flour, baking powder, baking soda, 1 tsp cinnamon, nutmeg, ginger, and brown sugar. Add extract, pumpkin puree (save 1 tbsp) and butter and blend using a fork
- Lightly flour a flat surface then knead dough with your hands into a round shape, 1 inch thick. Cut into 8 triangles
- Add scones to a parchment lined baking sheet and bake for 15 minutes
- While scones are baking, in a small bowl, create icing by mixing 1 cup of powdered sugar and milk until thick enough to spread
- For the pumpkin drizzle, in a separate small bowl, mix ½ cup of powdered sugar, 1 tbsp pumpkin puree, syrup, and ½ tsp cinnamon. Scoop and add to a sealable bag
- Remove scones from oven and let cool. Spread icing on top of each scone
- Cut the corner of the sealable bag and squeeze pumpkin drizzle on top of the white icing. Bon appetite!
Ingredients
- 2 cups gluten free all-purpose flour
- 1 tsp baking powder
- 1/2 tsp Urban Meadow baking soda
- 1/4 cup Urban Meadow organic light brown sugar
- 1 1/2 tsp cinnamon (divided)
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp maple extract
- 1 3/4 cups pure pumpkin puree (divided)
- 1/4 cup dairy free butter (divided)
- 1 1/2 cups Urban Meadow powdered sugar (divided)
- 2 tbsp unsweetened non-dairy milk
- 2 tsp Urban Meadow maple syrup
- 1 Urban Meadow resealable sandwich bag