From Daryl:
I know it’s not
fall and pumpkin baking season is “over,” but I also wear white after Labor
Day, and I had a craving for pumpkin, plus I had a leftover can of the stuff!
What to do?
Well, last fall,
I saw pumpkin scones at Starbuck’s and had to have them, except I couldn’t
because they weren’t gluten-free. So then I went online searching for a similar
recipe and found these from GlutenFreeBaking.
Now, as you know, I tweak or give my own versions of recipes. I like
certain GF flours in my baked goods. I also have found that adding a bit MORE
baking powder has added all sorts of life to my treats.
The trick to
scones is to eat them fast.
Ha! Not kidding.
They harden up—even those made with regular flour—pretty quickly. So make sure
you have enough mouths to feed.
For those of you
who can eat regular flour, just substitute regular flour for this combo of
gluten-free flours (2 cups) and omit the xanthan gum. I think you could also
cut the baking powder to 2 teaspoons and do just fine.
GLUTEN-FREE PUMPKIN SCONES
For the Scones
1 cup (4 ounces) sweet rice flour
1/2 cup (2 ounces) potato flour
1/2 cup (2 ounces) tapioca flour
1/2 teaspoon xanthan gum
1 tablespoon
baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup (4 ounces) granulated sugar
6 tablespoons cold butter, cut into tablespoon-size pieces
1 cup pumpkin puree
3 tablespoons half and half
1 large egg
For the Vanilla Glaze
1 cup (4 ounces) powdered sugar (plus more if necessary)
1 tablespoon half and half
1/2 teaspoon vanilla extract
For
the Pumpkin Glaze
1 cup (4 ounces) powdered sugar (plus more if necessary)
2 tablespoons pumpkin puree
1 tablespoon half and half
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Parchment paper
Preheat oven to 425°F. Line rimmed baking sheet with parchment
paper.
In large bowl or food processor, whisk together sweet rice
flour, potato starch, and tapioca flour, xanthan gum, baking powder, salt, cinnamon,
nutmeg, cloves, ginger, and granulated sugar.
Using a food processor or a pastry cutter, cut butter into dry
ingredients until no large pieces of butter remain. Mixture should resemble a
coarse cornmeal.
In small bowl, whisk together pumpkin puree, half and half, and
egg.
Add pumpkin mixture to dry ingredients. Stir (or pulse in a food
processor) until a wet dough forms.
Turn dough out onto the prepared baking sheet. Wet your hands
then, pat the dough into a circle about 1/2-inch thick.
Use a sharp “wet” knife (I run mine under the hot water tap) and
cut or “score” the dough into 8 or 12 wedges. Do NOT pull apart. Leave as a
circle.
Bake
the round of scones until golden brown, about 16-18 minutes. Remove pan from
oven. Quickly cut wedges
again. Sometimes they stick together during baking. Allow scones to cool on the
pan.
Note: when I cut mine, they
were still sort of gooey, so I returned them to the oven (with foil over the
top so they wouldn’t get too brown) and cooked another 5 minutes to “dry” the
insides. You be the judge.
Prepare the vanilla glaze.
Stir
together powdered sugar, half and half, and vanilla in a small bowl. The glaze
should drip easily from a spoon. The recipe on the website says if it doesn't,
add an additional teaspoon of half and half to the glaze. (Ahem…I
had to add a LOT more powdered sugar to this because it was too runny. I’m not
sure why. Maybe the weather?)
Place
a wire cooling rack over a piece of parchment paper to catch any drippings from
the glaze. Set the scones on top of the
rack.
Spoon
the glaze evenly over the cooled scones. Allow the glaze to harden.
Now prepare the pumpkin
glaze.
In
small bowl, stir together powdered sugar, 2 tablespoons pumpkin puree, half and
half, cinnamon, nutmeg, ginger, and cloves. Glaze should be thick. (Again, I
had to add a LOT more powdered sugar to this because it was too runny. Not sure
why!!)
Transfer
glaze to a piping bag. Drizzle glaze over each scone. If you don't have a
piping bag, place glaze into a plastic sandwich bag and snip one of the corners
to make a bag or thin glaze with half and half and drizzle from a fork onto
scones. FYI, this can be really messy. Be prepared to lick fingers or wash them
often. LOL
Here's a bit about my latest book:
Mimi Rousseau is throwing the bistro’s first wedding—the nuptials of a famous talk show host. She is sure things will go awry when the bride’s father shows up drunk to the out-of-towners’ dinner. By the end of the evening, things look sweet again…until the next morning, when her benefactor is found dead at the bistro with an éclair stuffed in his mouth. All fingers point at Mimi, whose loan is forgiven if he dies. It’s up to her to éclair—er, clear—her name before the killer turns up the heat.
Savor the mystery!

"Talk about a culinary delight, this book is the pinnacle of deliciousness as I devoured all that was written in this exciting new series featuring Mimi and her friends." ~ Dru's Book Musings
*
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Those look really good! But...scones have too much butter in them for me. Not that I don't love butter, but I've been on a weight loss journey and a lot of things (while not forbidden) are rarely 'worth it' in my eyes anymore. Maybe 2 bites. I've decided that's my new philosophy - 2 bites of the big treats. Now if I can just get rid of my 'guilt' for tossing the rest after 2 bites. LOL
ReplyDeleteI really want to read your suspense books and shall. I'll admit that I'm more of a 'suspense' lover than a cozy lover (at least these days). I'll get to them. :-)
Kay, I know what you mean about just taking two bites. It's all about moderation. Sometimes I'll take two bites and wrap up the rest for a future date...or freeze it. Enjoy my suspense when you get to them. :) ~ Daryl
DeleteWe are amidst snow and very cold weather here. The comforting flavors in your pumpkin scones look mighty tempting.
ReplyDeleteGlad they do. Sorry about the snow. The whole country other than California seems to be suffering from the cold. ~ Daryl
DeleteThe double drizzle is a great touch.
ReplyDeleteI'm good with pumpkin flavors any time of year.
ReplyDelete