I wanted to let you know that I've restocked my antique ball jar flour sack dishtowels once again. They are going fast so if you are starting to think about gift ideas or hostess ideas for holiday meals and such... you can grab one here.
And now... pumpkin scones, perfect for this season...
contains pumpkin. He loves it. The other day I decided to try my hand at a gluten free tweak to an existing scone recipe I had, and it turned out pretty well so I wanted to share it with you here.
Scones are kind of a fun thing to bake. They aren't nearly as complicated as they seem. (Does baking in general seem complicated to anyone else? Or does this speak volumes for the state of my life at present. I think the answer is yes. I can't wait for November.)
The key is to use cold butter, straight from the fridge, don't over handle the mix and douse the entire thing with plenty of powdered sugar icing glaze once cool. *Disclaimer I wasn't paying attention and used two extra tbsp of butter for this batch AND I forgot the baking powder. Good grief. I don't ever make mistakes like that.. but you know what? They still came out fine. The bottoms were a bit browner than they are supposed to be but I slathered them in spiced glaze and all's well that ends well. (Note to self, next time pay attention to this recipe and don't gab on the phone while you're mixing ingredients.)
(makes about ten small scones)
*Preheat oven to 425 and line a baking sheet with parchment.
*Mix the following in a large bowl;
1 1/2 c rice flour
1/2 c tapioca flour
1 tsp xanthan gum
2 TBSP powdered milk
1 TBSP baking powder
1/2 tsp salt
10 TBSP sugar
1 tsp cinnamon
1 tsp pumpkin pie spice
*With a pastry cutter or fork, cut in 6 TBSP cold butter until mixture is crumbly. Set aside.
*In small bowl, whisk the following together;
6 TBSP half and half (or whole milk)
1 lg egg
1/2 canned pumpkin
glaze these babies with spiced glaze.
1 cup powdered sugar
2 TBSP whole milk
1/2 tsp cinnamon
1/8 tsp pumpkin pie spice
* Whisk all ingredients together and drizzle over top of cooled scones. (I like to let that set a bit and then drizzle a second layer over them.
Happy weekend... and Enjoy!