Pumpkin Scones...

I wanted to share this new recipe for gluten free Pumpkin Scones!!

I actually tried the recipe the week before Thanksgiving,

 but decided Pumpkin Scones are delicious for Christmas also!
 

Scones...any kind...L O V E !!!!
 

Also, there is just a comfort thing, about stirring them up, and then enjoying a warm, out of the oven, scone!!

~Pumpkin Scones~

gluten free :)

*Preheat the oven to 425* and line a cookie sheet with parchment paper

Mix the following in a large bowl:

1 1/2 cups rice flour

1/2 cup tapioca flour

1 tsp. xanthan gum

2 Tlbs. powdered milk

1 Tlbs. baking powder

1/2 tsp. salt

10 Tlbs. sugar

1 tsp. cinn.

1 tsp. pumpkin pie spice

*With a pastry cutter or fork, cut in 6 Tlbs. cold butter until mixture is crumbly. Set aside.

In a small bowl, whisk the following together:

6 Tlbs. half and half

1 lg. egg

1/2 cup canned pumpkin

Add wet mixture to dry and don't worry if mixture is really crumbly and dry at first.

  Gently keep folding the mixture up from the bottom and into itself, and it will eventually (mostly) come together. :)

Pat dough onto a piece of parchment paper, that you have sprinkled a bit of rice flour onto.

 Roll out and shape your wonderful scones.

 

Place on cookie sheet and bake at 425* for about 12~14 min.

 Remove to a cooling rack
.

 

Then glaze your lovely scones with this yummy spiced glaze.

~Spiced Glaze~

1 cup powdered sugar

2 Tlbs. whole milk

1/2 tsp. cinn.

1/8 tsp. pumpkin pie spice

Whisk together and drizzle over the top of cooled scones.

 And don't forget to put your tea kettle on ...

so you can enjoy your delightful scones with a cup of tea!!!

*Most of all... don't feel guilty if you have a second one! :)

...and if by chance you get to make these near Thanksgiving next year...be

sure and invite a Pilgrim over to enjoy them with...:)