Daily Recipe :: Gluten Free Pumpkin Scones
Everybody loves a freshly baked scone. And if you’re one of the many who can’t have gluten, perhaps you’ve glumly waved goodbye to homemade scones on your path to gluten-free. Luckily, Bona Dea is here for us. This Austin based women owned gluten-free flour company is committed to using the highest quality gluten-free whole grains and superior production techniques. They are on a mission to maximize the food options available with gluten intolerances when baking at home.
We want everyone to enjoy these, so we’ve put the ingredients on sale: Bona Dea All Purpose Flour, Pie Pumpkins, Pumpkin Spice and Canned Pumpkin.
Now back to scones.
It’s ALMOST felt like fall these last few days (mid 70s counts at chilly to Texans, right?) and we have some beautiful local pie pumpkins. With Thanksgiving right around the corner, we look for any excuse to use pumpkin in any form. Soups, breads, curry, etc. You name it, we want to put pumpkin in it. If you don’t have the time to roast and make your own pumpkin pie puree, we also have organic canned pumpkin which is a great stand in if you are short on time.
Whip up a batch of these, make a cup of earl grey tea and watch the clouds roll in. Happy eating!
Gluten Free Pumpkin Scones
From: The Baking Beauties
- 1 3/4 cups Bona Dea Gluten-Free All Purpose Flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup granulated sugar
- 1 1/2 tsp pumpkin pie spice
- 6 tablespoons unsalted cold butter, cut into chunks
- 1/2 cup pumpkin puree
- 2 Tbsp milk or cream
- 1 large egg
- Egg white or milk to brush the tops of the scones (optional)
- 1 Tbsp coarse sugar to sprinkle on top (optional)
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Dust the parchment paper with GF flour. Set aside. In the bowl of a food processor, place all of the dry ingredients. Run the processor until the dry ingredients are well blended.
Add the cold butter, and pulse until butter is cut into pieces, about the size of a pea. Add the pumpkin puree, milk and egg. Run food processor just until dough comes together in a ball. Turn the dough out onto the baking sheet. Dust your hands with brown rice flour, and quickly form the dough into a 10-inch circle, approximately 3/4″ thick.
With a sharp knife, cut the dough into 8 wedges. Carefully move the wedges apart, leaving at least 1″ between them so that they will not touch when baking. Brush the tops of the scones with milk or egg white, and sprinkle with sugar. Bake for 14-16 minutes, or until golden brown.
Remove from oven and allow to sit for 5 minutes before transferring to a cooling rack. Enjoy!