Pumpkin Scones
- 2 cups brown rice flour blend
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1/2 teaspoon pumpkin pie spice (or cinnamon)
- 1/4 c cold butter
- 1/3 c canned pumpkin
- 2 large eggs
- 1/4 cup cold milk
- 1 teaspoon gluten-free vanilla extract
1) Preheat the oven to 400°F. Grease (or line with parchment) a baking sheet.
2) Whisk together the flour or flour blend, sugar, baking powder, xanthan gum, salt, and pumpkin pie spice.
3) Work in the cold butter till the mixture is crumbly.
4) Add 1/4 c pumpkin
5) Whisk together the eggs, milk, remainder of pumpkin and vanilla till frothy.
6) Add wet ingredients to the dry ingredients, stirring till well blended. The dough should be cohesive and very sticky.
7) Drop dough by the 1/3-cupful into the scone pan or onto the baking sheet. Let the scones rest for 15 minutes.
8) Sprinkle the scones with sugar or cinnamon, if desired. Bake for 15 to 20 minutes, till golden brown. Remove from the oven and let rest for 5 minutes or so before serving. Best enjoyed warm, with butter and jam.
Yield: 8 scones.
