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Dairy+Gluten Free Pumpkin Scones With Spiced Glaze
by
Jules Messy Kitchen
(IC: instagram)
10 scones
25 min
These perfect pumpkin scones are the epitome of fall, and are packed into a perfect bite size triangle! If you have 45 minutes of time on your hands, then I would recommend using it to make these beautiful dairy and gluten free pumpkin scones. They’re warm, spiced, quick to make, and guilt free! With pumpkin being in season, I figured how can I not make pumpkin scones and embrace the fall festivities.
Tips for having the BEST pumpkin scones
- use COLD butter. This is key to a flaky scone.
- its ideal to keep your dough chilled at all times.
- grate in your butter or cut into small cubes, this makes sure the butter is evenly distributed across your dough and will melt better in the oven.
- Do NOT over mix your dough, this will toughen your scones.
- enjoy with extra glaze…. because it’s so good.
Dairy+Gluten Free Pumpkin Scones With Spiced Glaze
Recipe details
Ingredients
Scones
- 2 1/3 cups of gluten free flour
- 1/3 cup brown sugar
- 1 1/2 teaspoon of cinnamon
- 1 teaspoon of baking powder
- 1/2 teaspoon of nutmeg
- pinch of salt
- 1/2 cup of cold grass fed butter or vegan butter
- 1/2 cup of pumpkin puree
- 3 tablespoons of coconut milk
- 1 egg
- 2 tablespoons of vanilla
Glaze
- 1 cup of icing sugar
- 1 1/2 tablespoons of milk
spiced glaze
- 1 cup of icing sugar
- 1 1/2 tablespoons of coocnut milk
- 1/2 teaspoon of cinnamon
- 1/4 teaspoon of nutmeg
Instructions
- Preheat oven to 400 degrees.
- combine flour, sugar, cinnamon, baking powder, nutmeg, baking soda and salt in a large bowl and mix together. Then add in your cold butter by grating it or cutting it into small cubes. Mix in with your hands or a pastry blender until the mixture is crumbly.
- combine the wet ingredients (pumpkin, coconut milk, egg and vanilla) in a separate bowl, and whisk until well combined. Add the wet ingredients into the large bowl of dry ingredients. Combine with a spatula or hands until dough forms.
- place your dough onto a floured surface, sprinkle flour on top and on your rolling pin. Roll into a circle or two rectangles of 1-2 inches in thickness.
- Cut into triangles and place on a baking sheet. Bake for 8-10 minutes if small triangles, and 10-12 minutes if large triangles.
- let cool for 30 minutes, and cover with glaze.
Tips
- make sure to use COLD butter. This is key to a flaky scone, which…is the prime result were looking for.
- grate in your butter or cut into small cubes, this makes sure the butter is evenly distributed across your dough and will melt better in the oven.
- it's best to keep your dough chilled at all times. If it begins to get warm, just place it in the refrigerator for 10 minutes.
- if your scones are on the larger side, bake for 12-14 minutes.
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Published October 16th, 2020 9:11 PM
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