Gluten-Free Pumpkin Scones with Maple Nutmeg Icing

Gluten-free pumpkin scones with maple nutmeg icing.

Take a deep breath. Stop. Sit. I understand. I get it. And I know what you're craving. Because I'm craving it, too. After all the pre-Thanksgiving hubbub, after scouring the Internet for gluten-free recipes, after all the planning, the lists, the shopping at six different markets because one store never has everything you need (that would be too simple), the label reading, the patience (dug from somewhere deep and zen and maybe even vaguely transpersonal) to explain (again) why scraping the pumpkin filling off a wheat pie crust does not a gluten-free dessert make, what you crave (besides alone time with a freshly cracked book and your favorite mug filled to the brim with your beverage of choice) is something indulgent.

But not overly indulgent.

Sweet.

But not too sweet.

Something warm and tender, and laced with all of the holiday spices you've been shaking and dashing and pinching with abandon.

Something using up that leftover half cup of pumpkin sitting in the fridge.

Something for breakfast, perhaps. Or a mid-morning treat that is light and tasty but also comforting, in a warm-from-the-oven homey best friend hug kind of way. 

Are you with me?  Are ya feelin' me? 

Then let's get sconed.

Gluten-free scones worthy of tea time.

Gluten-Free Pumpkin Scones with Maple Nutmeg Icing Recipe

I searched for the Starbuck's pumpkin scone recipe to use as a basic template for this gluten-free dairy-free egg-free scone. A scone to love. A scone to make my celiac readers happy and my lovely vegan readers and autie angels smile. I have no idea if the recipes I found on-line were the true Starbuck's recipe, but I took a shot. And by the time I was through converting it and taste testing the dough, I knew. Babycakes, this one's a keeper.

Ingredients:

1 cup sorghum flour
1/2 cup organic millet flour
1/2 cup tapioca starch or potato starch (not potato flour)
1 tablespoon baking powder
1/2 teaspoon fine sea salt
1 teaspoon xanthan gum
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
4 tablespoons organic light brown sugar
7 tablespoons cold shortening (Spectrum Organic Shortening)
1/2 cup mashed cooked pumpkin or canned pumpkin
1 1/2 teaspoons Ener-G Egg Replacer whisked with 2 tablespoons warm water till frothy (non-vegans use 1 large organic egg, if you prefer)
3 tablespoons real maple syrup
3 tablespoons rice milk whisked with 1/4 teaspoon lemon juice or mild rice vinegar

Instructions:

Preheat the oven to 350º F. Lightly grease a 9-inch Pyrex pie dish. Line a baking sheet with parchment paper.

In a mixing bowl, whisk together the flours and dry ingredients. Add in the shortening by pieces and cut in the shortening (with a fork or a pastry cutter) and mix until the mixture looks sandy.

Add in the pumpkin, egg replacer (or egg), maple syrup and rice milk. Beat the batter briefly until the dough forms a smooth mass. You do not need to beat the dough very long- just until it is mixed.

Scrape the dough into the prepared pie plate. Using lightly oiled hands pat and shape the dough into a smooth flat round. Press the dough all the way to the edges of the pie plate.

Use a thin sharp knife to slice the dough into six wedges.

You can bake the scones together in the pie dish, or separate them and bake them on a baking sheet.

To bake them on a baking sheet: Use a thin and flexible spatula to remove the wedges from the pie dish one at a time and place them on the parchment lined baking sheet.

Using a knife or thin spatula, reshape and define the scones, if you need to.

Now brush the tops gently with:

Plain rice milk

If you like a crunchy top, sprinkle the scones with raw sugar crystals.

Place the pie dish - or the baking sheet- in the oven. Bake until the scones are firm and slightly golden- roughly 20 minutes.

Cool the scones on a wire rack and make the maple nutmeg icing.

Maple Nutmeg Icing

Use only a little liquid at a time as you beat the frosting. If it gets too thin, add more confectioner's (powdered) sugar.

Ingredients:

1 cup confectioner's or powdered sugar
2 tablespoons pure maple syrup
1/2 teaspoon bourbon vanilla extract
1 tablespoon rice milk
Pinch of nutmeg, to taste (start tiny, you can add more)

Instructions:

Beat until smooth and add more rice milk a tablespoon at a time until the icing is creamy- but not too thin. Taste test and add more nutmeg if it needs it.

Beat the icing for three to four minutes (this improves the texture).

Spoon the icing into a pastry bag fitted with a simple tip (or use a plastic sandwich bag with a tiny hole cut in one bottom corner). Chill the icing while the scones are cooling a bit.

Squiggle the icing on top of the scones, or spread on the frosting with an icing knife, if you like a lot of sweetness adorning your scone.

Serve immediately. I'm serious. Don't wait. Eat up, Darling. These scones are best enjoyed fresh from the oven.

Makes six scones.

Recipe Source: glutenfreegoddess.blogspot.com

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Karina's Notes:

Like gluten-free soda breads these scones are best enjoyed the day you bake them. However, if you need to bake them ahead of time, I did a little experiment for you. If you must wrap and freeze these scones for the future, place the iced scones in the freezer before you wrap them up (briefly chilling them helps set the icing so it won't stick to the wrapping). To best preserve this kind of drizzled frosting in the freezing process, I think plastic wrap works better than foil.

When serving, remove the scones from the freezer and unwrap immediately (so the icing won't stick to the wrapping as it thaws and softens).

For best results- hands down- heat a thawed scone in the microwave for 15 to 20 seconds- this restores the warmth and tenderness of a just baked scone.

More gluten-free pumpkin scones from food bloggers:

The Sensitive Pantry's Maple Glazed Pumpkin Scones

Candy's Gluten-free Vegan Pumpkin Raisin Scones

Daring to Thrive's Gluten-free Dairy-free Vegan Pumpkin Scones