Thursday, October 10, 2013

Pumpkin Scones with Pumpkin Spice Butter (Gluten Free)

Hello everyone! So once again, I found this awesome pumpkin scone recipe through Pinterest and modified it a lot to be gluten free as well as refined sugar free. It was definitely guesswork and an experiment, but it paid off! They turned out seriously fantastic. The recipe I found paired it with a glaze, which had powdered sugar and milk in it, so I decided just pairing it with butter would be better. Then I remembered that my mom makes these amazzzing pumpkin scones with pumpkin butter around the Holidays, so she whipped out that butter recipe for me, I made it, and it was as delicious as I remembered it. This pastry is perfect for Thanksgiving, or just eating it with a pumpkin spice latte, or hot tea while wrapped in a cozy blanket and watching a movie.

Pumpkin Scones:
1 1/4 cup Bob’s Red Mill Gluten Free Flour Mix
1/4 cup Arrowroot starch
2 teaspoons xanthan gum
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup coconut sugar
1 1/2 teaspoon pumpkin pie spice
6 tablespoons unsalted cold butter, cut into small squares
1/2 cup pumpkin puree
2 tablespoons almond milk (or your favorite dairy free liquid)
1 egg
egg white to brush the tops of the scones with (optional)
coconut sugar to sprinkle on the top (optional)

Pumpkin Spice Butter:

¼ cup butter, softened
¼ cup pumpkin puree
1 TBS brown sugar
1 TSP cinnamon
1/8 TSP nutmeg
Pinch of nutmeg
Combine and mix until creamy

1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Dust the parchment paper with GF flour. Set aside.
2. In the bowl of a food processor, place all of the dry ingredients. Run the processor until the dry ingredients are well blended.
3. Add the cold butter, and pulse until butter is cut into small pieces. Add the pumpkin puree, milk and egg. Run food processor just until dough comes together in a ball. Add small amounts of flour if needed. (If dough it too liquidy)
4. Turn the dough out onto floured surface. Dust your hands with flour, and quickly form the dough into a 10-inch circle, approximately 3/4″ thick.
5. With a knife, cut the dough into wedges. Carefully place wedges onto baking sheet at least 1 inch apart.
6. Brush the tops of the scones with egg white, and sprinkle with coconut sugar. Bake for 14-16 minutes, or until golden brown.
7. Remove from oven and allow to sit for 5 minutes. Serve warm with Pumpkin Spice Butter. Enjoy!

1 comment:

  1. These are fantastic tasting! Moist and terrific with the pumpkin butter. Your pictures are absolutely taste tempting...