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Pumpkin Scones
Ingredients
- Pumpkin scones
- 240 g plain gluten free flour blend
- 100 g light brown soft sugar
- 2 tsp baking powder
- 1/2 tsp xanthan gum
- 1/4 tsp salt
- 1 tsp cinnamon ground
- 1/2 tsp ginger ground
- 1/4 tsp nutmeg ground
- 115 g cold unsalted butter cubed
- 120 g canned pumpkin puree chilled; Chill it in the fridge for at least 15 minutes before you start making the scone dough.
- 60 g cold heavy or double cream
- 1/2 tsp vanilla bean paste or 1 tsp vanilla extract
- You'll also need
- 1-2 tbsp double cream for brushing the scones
- 1 tbsp granulated sugar for sprinkling the scones
- Maple-vanilla glaze
- 80 g powdered sugar
- 1 tbsp maple syrup
- 1/2 tsp vanilla bean paste or 1 tsp vanilla extract
- 5-10 g whole milk 1-2 tsp
Directions
Directions aren't available for this recipe.
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