~This recipe was adapted from The Gluten Free Baker Cookbook~
For The Scones:
1 15 oz. can of Organic Pumpkin
3 Tablespoons Pure Maple Syrup
2 Tablespoon Pure Vanilla Extract
2 1/2 Cups Mama’s All Purpose Gluten Free Flour
1/2 Cup White Rice Flour
1/2 Cup Gluten Free Oat Flour
3 teaspoons Baking Powder
1 teaspoon Xanthan Gum
1 Tablespoon Pumpkin Pie Spice
1/2 Cup Dairy Free Butter
1/4 Cup Granulated Sugar
For The Glaze:
About 3 Tablespoons Pure Maple Syrup
About 1 Tablespoon Dairy Free Butter
About 1/4 Cup Granulated Sugar
About 1 teaspoon Pure Vanilla Extract
For The Butter:
About 3/4 Cup Dairy Free Butter
About 1 1/2 Tablespoons Pure Maple Syrup
About 1 teaspoon Cinnamon
Preheat oven to 375 degrees. Scoop the pumpkin into a medium bowl and add the maple syrup and vanilla. Stir until fully combined and smooth, set aside.
Measure the flours, baking powder, xanthan gum, pumpkin pie spice, and sugar into a large bowl and whisk to combine. Cut in the butter, just like you would for a biscuit recipe. Add half the puree and mix in. Gradually add in the remaining puree a little at a time until you have a soft dough, do not over mix.
On a piece of lightly floured parchment, roll the dough out to about a 1 1/4 inch thickness. Cut with cookie cutter or biscuit cutter of choice and arrange on a parchment covered baking sheet. Bake for about 20-23 minutes or until the edges are lightly browned.
For the glaze: Place the maple syrup, sugar, vanilla and butter in a small bowl and microwave for 1 minute on high. Stir until sugar is dissolved and lightly brush over scones.
For the Cinnamon Maple Butter: Whip butter in a small bowl with fork until fluffy. Add the maple syrup and cinnamon and stir until fully combined and fluffy. Scoop into a small serving dish.
Serve while warm.