Pumpkin Scones with Spiced Glaze (Gluten, dairy, egg, soy, peanut and tree nut free; top 8 free; vegan

• Vegan
• Gluten free

• Produce

  • 3/4 cup Pumpkin puree

• Refrigerated

  • 3 2/3 tbsp Rice milk

• Baking & Spices

  • 1 tbsp Baking powder
  • 1/2 tsp Cinnamon, ground
  • 2 cups Gluten free flour
  • 1/2 cup Powdered sugar
  • 1 3/4 tsp Pumpkin spice
  • 1/2 tsp Salt
  • 1/2 cup Sugar
  • 1 tsp Vanilla
  • 1 tsp Xanthan gum

• Oils & Vinegars

  • 6 tbsp Coconut oil

Found on allergyawesomeness.com

Description

Ingredients

• SCONE:
• 2 cups gluten-free flour
• ½ cup sugar
• 1 Tablespoon baking powder
• 1 teaspoon xanthan gum
• ½ teaspoon salt
• 1 and ½ teaspoons pumpkin spice
• 6 Tablespoons coconut oil, chilled
• ¾ cup pumpkin puree
• 3 Tablespoons rice milk
• 1 teaspoon vanilla
• SPICED GLAZE:
• ½ cup powdered sugar
• 2-3 teaspoons rice milk
• ½ teaspoon ground cinnamon
• ¼ teaspoon pumpkin spice

Directions

• Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper.
• In a large bowl, whisk the flour, sugar, xanthan, baking powder, salt and spices until everything is combined.
• Drop the chilled coconut oil into the mixture. Using a pastry blender or fork, work the coconut oil into the mixture. You dont need it to be perfected blended, but it should be incorporated enough that its like crumbled sand--you dont want to over mix it.
• Then, add in the pumpkin, milk and vanilla. Fold everything together. Its OK if its not perfectly mixed. The dough will be a little wet and sticky.
• Drop the dough onto a lightly floured (with either more gluten-free flour, or some powdered sugar) and shape it into a large circle. Using a pizza cutter, cut it into 8 slices. Place the slices onto the baking sheet lined with parchment paper. Make sure they are not touching when you place them.
• Bake 14-16 minutes until they are light brown. Remove from the oven and allow them to cool on a wire rack.
• While theyre baking, make the glaze.
• Mix powdered sugar, milk and spices. with one teaspoon at a time of the milk, until you get the desired consistency you want. I prefer a thicker glaze.
• Once the scones have cooled, drizzle with glaze.
• Serve and enjoy.