Gluten Free Pumpkin Scones With Chai Icing
It's still fall! Turn your fall pumpkins from Thanksgiving into pumpkin puree to use for this recipe!
Gluten Free Pumpkin Scones with Chai Icing
Delicious Fall dessert or snack!
Ingredients
- 2 cups Gluten Free Flour King Arthur
- 1/2 cup Coconut Sugar
- 2 tsp Pumpkin Pie Spice
- 1/2 tsp Baking Soda
- Pinch Salt
- 1/2 cup Unsalted Butter Softened
- 1/2 cup Pumpkin Puree
- 3 tbsp Milk
- 1 Egg
- 2 tsp Vanilla Extract
Chai Spiced Icing
- 1/2 cup Confectionary Sugar
- 1 tbsp Milk
- Pinch Cinnamon, Nutmeg, Gloves, Ginger
Instructions
- Preheat oven to 400F. Line baking sheet with parchment paper.
- In a large bowl, combine flour, sugar, pumpkin pie spice, baking soda, and salt.
- Cut in the butter with a fork or pastry cutter. In a small bowl, combine the pumpkin puree, milk, egg, and vanilla. Combine mixtures, until it becomes a soft dough.
- Form the dough into a 12'' circle, 1'' thick. Using a knife, cut the dough into 8 equal pieces, like a pizza. Gently peel them apart and place on the baking sheet. Brush the top of the scones with some milk. Bake for 10-12 min.
- While it is cooling, begin making the glaze. Combine all the glaze ingredients and it should become a thick paste. If it is too wet, add more powdered sugar, if it is too dry, only add a touch of milk (it goes a long way).
- Spoon on the glaze and spread it on top. Allow the glaze to set before serving, or eat right away!
Notes
If you are not gluten free, simply replace the gluten free flour with regular all purpose flour, 1:1.
If you don't have coconut sugar, replace with dark brown sugar, 1:1.