Wednesday, January 17, 2018

Gluten-free Pumpkin Scones from author @DarylWoodGerber




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.


"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

Savor the mystery!

*
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Plus check out my website.

A DEADLY ÉCLAIR, the 1st in the French Bistro Mysteries, is coming November 2017. Can Mimi clear her name before the killer turns up the heat? Click here to order.




GRILLING THE SUBJECT, the 5th Cookbook Nook Mystery, is out!
The Wild West Extravaganza has come to Crystal Cove.
Click here to order.





FOR CHEDDAR OR WORSE, 
the 7th Cheese Shop Mystery is out!
Finally there's going to be a cheese festival in Providence!
Click to order.


GIRL ON THE RUN a stand-alone suspense
When a fairytale fantasy night becomes a nightmare, 
Chessa Paxton must run for her life...but will the truth set her free? 
Click to order




DAY OF SECRET 
my new stand-alone suspense
A mother he thought was dead. A father he never knew. 
An enemy that wants them dead.
Click here to order.



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