Glazed Pumpkin Scones with Cinnamon Maple Butter

9 Comments

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~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

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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.

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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.

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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.

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Serve while warm.

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9 thoughts on “Glazed Pumpkin Scones with Cinnamon Maple Butter

    • The original recipe called for peeling and baking a pumpkin drizzled with maple syrup and vanilla. It’s difficult to find pumpkins in the US unless it’s fall. You could also use baked sweet potato just as easily I bet. 🙂

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  1. Pingback: Soda Bread ~ Two Ways | gluten free zen

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