Indulge in our delicious gluten-free pumpkin scones, perfect for fall! Soft, flavorful, and easy to make. Enjoy a tasty treat today!
Indulge in the Perfect Fall Treat: Healthy, Easy, and Irresistibly Tasty!
Gluten-free pumpkin scones are delightful treats that combine a soft and crumbly texture with the warm flavors of spices such as cinnamon and nutmeg. These scones are perfect for anyone looking for a gluten-free option that still delivers on taste and comfort. The infusion of cozy spices not only enhances the flavor but also evokes a sense of warmth, making them an ideal accompaniment to a steaming cup of tea or coffee.
Whether enjoyed as a breakfast item or a delightful snack, these pumpkin scones create an inviting atmosphere, perfect for autumn days or any time you crave a sweet, spiced treat. Their gluten-free nature makes them accessible to those with dietary restrictions, ensuring that everyone can indulge in the comforting and delicious experience of homemade scones.
Indulge in Autumn’s Flavor: Irresistibly Fluffy and Guilt-Free!
Hey guys in today’s video I want to share with you this delicious soft and moist gluten-free pumpkin scone recipe that you are not going to want to miss out on so first thing we’re going to do is start with sifting our flour here I’m using 1 and 3/4 cups plus 1 tbspoon of cup for cup multi-purpose flour and to that we’re going to add 1/4 cup of.
Granulated white sugar um one reason I love scones is because it’s just a minimal amount of sugar but it still creates something sweet and just so delicious so next we’re going to add our salt baking powder and ground cinnamon and ground um pumpkin pie spice I like to do a mix of pumpkin pie spice and cinnamon because sometimes there could.
Just be too much pumpkin flavor going on so I like to split the two just to break it up so you’re going to sift all your flour through and then you’re going to want to grate one stick of Frozen butter having your butter Frozen prior to Grating is so important one it’s going to make sure that you actually are able to grade the butter and then the purpose.
Of Frozen butter in the batter is so that when it is baking you get little pockets of flaky deliciousness and that’s essentially what makes scones scones so once you have done um sifted your butter and you’ve grated sorry sifted your flour and grated your butter you’re going to work everything through with a spoon um and then you could.
Ultimately use your hands just to break it up you want kind of like a coarse sand like texture in your dough you don’t want to overwork it and melt all the butter but you just want that nice coarse Sandy texture so once that is complete we’re going to set this aside and move on to our wet ingredients so here we’re going to start with our.
Pumpkin puree I’m using half a cup of pumpkin puree and then we’re going to use half and half I have 2 tbsp of half and half and then next we’re going to add one egg I’m using a large egg here and then we’re going to add just a splash of vanilla as much or as little as you prefer it’s just going to enhance all the flavors overall and just bring a.
Really nice balance to the scones so we’re going to mix all of these wet ingredients together until you get a consistency that looks kind of like such and then we’re going to gradually add this in with our dry ingredients here I’m using hand mixer you could definitely mix it by hand if You’ like and then real quick I’m just going to.
Break up the rest of my dry ingredients make sure the butter is well Incorporated and then we’re going to add in those wet ingredients now depending on your climate and how much moisture is in your air you may need to add a little more half and half um so you’ll see here as we get into the mixing process my dough is a little on the dry side so I’m.
Just going to add about one tablespoon of half and half at a time and you want this to um come together really well but you don’t want like a overly wet batter because that’s going to defeat the purpose of that flaky beautiful um traditional scone batter so once everything is starting to come together we’re going to turn this out onto a.
Clean work surface and we’re going to flour our work surface with more of your gluten-free flour or you can use um tapioca starch works really well and then here is the flour if you guys are interested I love this flour for all of my baking Essentials so with a well flowed surface we’re going to just turn our dough over.
And gently just begin working it and essentially you’re going to want this just to slightly hold together we don’t want it too wet and we don’t want it dry and crumbly we want it to just be able to come together and not crumble apart anymore so I’m going to just gradually add about 1 tbspoon of half and half and I do really recommend half and half you.
Really need the richness of the half and half um to just hold everything together and then you also need half and half to glaze your scones right right before they go into the oven and that gives it that beautiful shine that you are accustomed to seeing with traditional scones so here we’re just going to work this and you can shape this dough into.
Whatever shape you like I’m just doing about a 9 in round shape and about a inch to an inch and a half thick you could also do it into a square whatever shape your heart desires so here we are getting everything nice and formed and again just add a little bit of half and half as needed making sure to get.
All of the dough well Incorporated and then just kind of turn it out working it with your hands this is the fun part honestly so I’m going to just now shape it into my circular shape about again 8 to 9 in depending on how small or large you want your slices of scone so from here I’m going to gently transfer this to a lined um baking sheet with.
Parchment paper and then we are going to cut our scone into the sizes and shapes that you’d like I’m doing I believe I did six to you could do six to eight um triangles you could do this with a knife or a bench scraper whichever you prefer and and then one step that I really recommend um that not a lot of recipes.
Call for is to freeze your scones at this point after you have cut them into shapes you’re going to put them in the freezer and what this does is it one allows your dough to hydrate which is really important with gluten-free baking and two it’s also going to ensure more even baking and then that um the the butter.
Just melts and creates that beautiful flaky dough when it’s baking so we’re going to set this in the freezer for about 20 to 30 minutes to let it set and then we’re going to work on our glaze in the meantime so here I have half a cup of powdered sugar and I’m doing about half a teaspoon of ground cinnamon and about a e/ of a teaspoon of pumpkin.
Spice and a little splash of vanilla and then I also put 3 tpoon of the half and half in there as well and you’re just going to mix this up until you get the nice consistency um of a glaze and then make sure you taste it just to make sure it’s to your liking and that’s that for the glaze so next we’re going to grab a.
Couple more tablespoons of our half and half and we’re going to base all of our scones that have already been setting in the freezer and what this does is creates that beautiful shine when when the scones are done baking so you can use regular milk if you like but the fat in the half and half is what is going to give it that beautiful golden color so.
Here we are I baked them in the oven at 425° and you’re going to bake them for roughly about um 15 minutes give or take depending on your oven how high heat is how quick your oven is I have an older oven so about 14 to 16 minutes I would say so once your scones have done are done.
Baking you’re going to let them cool completely and then glaze them with that beautiful pumpkin glaze that we made earlier and that’s it guys it’s really that simple this is such a phenomenal recipe I highly recommend you try it out and impress all of your guest or just eat them all yourself whichever totally up to you thank you guys so much for.
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