Gluten-free Pumpkin Scones

Ingredients

• 1 1/2 cups gluten-free all-purpose flour1/4 teaspoon xanthan gum (omit if your gluten-free flour blend already has it)
• 1/2 cup sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold unsalted dairy-free butter
• 1/2 cup pumpkin puree
• 1 large egg
• 1 tablespoon almond milk
• 1 tablespoon dairy-free yogurt

Instructions

1. 1

   Preheat and Line: Preheat the oven to 425F and line a baking sheet with parchment paper.

2. 2

   Whisk Dry Ingredients: In a medium bowl, whisk the gluten-free all-purpose flour, xanthan gum (if using), baking powder and salt together. Mix well to combine.

3. 3

   Grate Butter: Grate the frozen dairy-free butter using a cheese grater into the dry ingredients, then mix gently with your fingers until there are no more large chunks left. You can also use a pastry cutter to cut the butter into the flour mixture.

4. 4

   Combine Wet Ingredients: In a large bowl, mix together pumpkin puree, egg, milk and yogurt until well combined.

5. 5

   Combine Dry and Wet Ingredients to Form Dough: Slowly add in the dry ingredients, stirring until just you get a homogeneous scone dough, but do not over stir.

6. 6

   Shape Dough into Disc and Cut into Triangles: Move the pumpkin scone dough onto a gluten-free flour dusted surface (make sure you use gluten-free flour) and form the dough into a 2-inch thick round disc. Cut dough into 6 equal triangles and place triangles on prepared baking sheet, making sure that each triangle has plenty of space around it (note that the dough will expand as it bakes).

7. 7

   Bake Until Golden: Bake the pumpkin dough for approximately 15 minutes or until edges turn golden brown and a tooth pick inserted in the middle of the scones comes out clean.

8. 8

   Serve and Enjoy: Serve the pumpkin scones warm with whipped dairy-free cream, maple syrup, or eat them plain!