Gluten-Free Pumpkin Scones

Step 1

Whisk together the flour, sugar, baking powder, salt, and pumpkin pie spice in a large bowl. Add the frozen butter pieces to the flour mixture and work it into the batter using a pastry cutter or forks until the mixture is crumbly.

Step 2

In a separate bowl, whisk together the pumpkin puree, maple syrup, egg, and whipping cream.

Step 3

Add the pumpkin mixture to the flour mixture and mix well with a spatula and then by hand until the dough is solid but malleable. There may be some lumps of butter and that's okay.

Step 4

Place a piece of parchment paper on a large baking sheet. Turn out the dough onto the parchment and shape it into a ½-inch circle using your hands. Use a large knife to cut the dough into 6 even pieces. Place the mixture in your refrigerator for at least 20 minutes.

Step 5

Preheat the oven to 400º F. Once the oven is heated and ready, take the scones out of the refrigerator and gently separate the pieces so there is a small space between each scone.

Step 6

Place the scones in the oven and bake for 22-24 minutes. Allow the scones to cool completely before adding the glaze.

Step 7

Make the glaze by combining the white chocolate chips and milk in a microwavable bowl. Microwave the mixture at 70% power for 1 minute, then stir and microwave it in 15-30 second intervals until fully melted. Stir in the pumpkin spice.

Step 8

Place the scones on top of a piece of parchment paper. Drizzle the warm glaze on the cooled scones using a spoon.