Gluten-free Pumpkin Scones
These soft and fluffy
gluten-free pumpkin scones
are the perfect fall treat. Grab a cup of coffee and enjoy these for breakfast or brunch. Easy to make and perfect for your fall baking needs.
-gluten-free all-purpose flour -almond flour -baking powder -baking soda -ground cinnamon -pumpkin pie spice -coconut sugar -unsalted butter -egg -canned pumpkin puree -vanilla extract -milk Optional Glaze -powdered sugar -milk -vanilla
Add the dry ingredients to a large mixing bowl and mix until combined.
Using a pastry cutter, or back of a fork, cut butter pieces into the dry mix until small clumps have formed.
In a small bowl, whisk together the pumpkin, milk, egg, and vanilla.
Add the wet ingredients to the bowl with the dry ingredients and mix until just combined.
Transfer the dough to a floured surface. Form a disc with the dough and then cut into 8 equal triangles.
Brush scones with milk and then bake at 400-degrees F for about 18 minutes, or until lightly browned and scones are set.
There are two options for glaze! If adding glaze, whisk glaze ingredients together and then spread, or drizzle, over each scone.
Swipe up for the full recipe for these gluten-free pumpkin scones.
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