Friday, October 25, 2013

Pumpkin scones. The End.

Sunshine is streaming through my windows as I write this post, and I'm amazed at how quickly my family can begin to fill our thankful chalkboard.  Some things on that list are downright hysterical.  And some things are spelled so funny and cute I can't stand it.  (Ava is thankful for quier.  "Choir" was what she meant.  I won't let her change it now.  I need to preserve the memory!)

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...
There is a small boy living in this house that will eat anything if it 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.)
 
Pumpkin scones (gluten free) 
(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
 
*Add wet mixture to dry and don't worry if mixture is really crumbly and dry at first.  Gently keep folding the mixture up from the bottom and into itself, and it will eventually (mostly) come together. (There may still be a lot of crumbles at the bottom but the next step will help that.)
*Pat dough onto a piece of parchment that you have sprinkled a bit of rice flour onto.  You can use your hands to mix in the bits of dry ingredients at the bottom of the bowl.)  If you make the rectangle of dough long and narrow it will make for nicely sized scones.  (I could have made them even smaller but then my son would have eaten even more because small items seem to disappear faster.  What's that all about?)
 *Cut on the diagonal and lay gently onto your baking sheet. 
*Bake at 425 for about 12-14 minutes until light golden brown.  Remove to a cooling rack. Then glaze these babies with spiced glaze.
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!


11 comments:

  1. Your chalkboard is precious. It is so much fun to see what our babies hold dear and are grateful for. These scones sound like the perfect fall treat. Thanks for sharing!

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  2. Thanks for sharing. I had to laugh out loud when I read where you said , "what's that all about?" That the scones disappear even faster. It was like sitting across from the table with and friend chatting away. You crack me up Sasha girl 😀
    Have a blessed weekend.

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  3. I'm sure they could be vacuum sealed and mailed fresh. Just sayin';)

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  4. I can smell them! Wish I were sitting in your kitchen eating one with you. :)

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  5. I was wishing for some wonderful Fall flavored gf baked good this morning....photo looks so yummy. Thanks for sharing.

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    1. Important question: recipe says 1/2 canned pumpkin....is it 1/2 a cup which is almost 1/2 a can? Thanks.

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  6. I'm not crazy about pumpkin, but this year, I'm curious and in the mood for it. :) These looks sooooo good - and that glaze? YUM!

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  7. I'm with Becky.
    I bet they would taste great vacuum sealed and mailed to GA. :)

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  8. oH, I'm with your son, if it is pumpkin, I LOVE it! Thanks for sharing, I'm not sure I've ever even heard of pumpkins scones. Yum! Yum!

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