Gluten-Free Tuesday: Pumpkin Scones
Earlier this month, someone asked me to create a gluten-free version of Starbucks' pumpkin scones. I jotted the suggestion down on my to-do list and promptly forgot about it, as I'm prone to do during the holidays. Then, right in the middle of the holiday busyness, our kitchen required some work. This meant I was without an oven for about a week. My friend kindly offered her kitchen, so I looked at my to-do list for a recipe that I could easily make in someone else's kitchen. The pumpkin scones jumped out at me.
At home, I prepped all the ingredients. I cut butter into a combination of millet, sorghum, and white rice flours, and then I threw a can of pumpkin, a carton of half and half, and an egg into a tote bag. I was ready to make scones!
While talking to my friend (probably complaining about my lack of an oven), I mixed the scone batter together and popped them into her oven. About fifteen minutes later, the scones were ready.
I coated them with a vanilla glaze and finished them with a light drizzle of pumpkin glaze. Not only does this extra step make them visually appealing, but it adds a nice touch of spicy sweetness. The scones were tender and flavorful and, best of all, the whole process proved incredibly easy.
The simplicity of this recipe makes it ideal for the busy holiday season. When your house fills with guests and you want to make something that doesn't require too much work, these scones are perfect. The night before baking, prepare the dry ingredients and measure out the wet ingredients. In the morning, simply add the wet ingredients and bake. While the scones are baking, mix together the two simple glazes. In about an hour, you'll have pumpkin scones ready to hit the table.