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.

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INGREDIENTS

-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

1

Add the dry ingredients to a large mixing bowl and mix until combined.

2

Using a pastry cutter, or back of a fork, cut butter pieces into the dry mix until small clumps have formed.

3

In a small bowl, whisk together the pumpkin, milk, egg, and vanilla.

4

Add the wet ingredients to the bowl with the dry ingredients and mix until just combined.

5

Transfer the dough to a floured surface. Form a disc with the dough and then cut into 8 equal triangles.

6

Brush scones with milk and then bake at 400-degrees F for about 18 minutes, or until lightly browned and scones are set.

7

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.