Wednesday, October 5, 2011

Gluten free pumpkin scones

Ok, let's face it. Being gluten free gets easier... Then it gets hard again this time of year. Every. Single. Year.
So last year I found a Starbucks pumpkin scone recipe online and adapted it to be gluten free. YES! You heard, um , read that correctly- proceeding is a recipe for the gluten free version of Starbucks pumpkin scone recipe! I adapted this recipe from a gluten full one and I'm feeling pretty proud about it! ;)

1.5 C Basic gluten free pastry flour mix
1/2 C gluten free oat flour (I make mine from GF oats in a coffee grinder sometimes)
1/4 tsp xanthan gum
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt
1/2 tsp ground cloves
7 TBS sugar
1 TBS baking powder
Mix well.
Cut in 6 TBS butter or shortening (I use spectrum palm oil shortening)
Mix it into your dry ingredients until it is crumbly with no huge chunks. Set aside.

In a separate bowl mix:

1/2 C (heaping) canned pumpkin
1/2 C milk (I use rice milk)
1 egg (or equivalent replacer)

Whisk wet ingredients together then mix them with your dry ingredients. Pour into a greased 9" round cake pan and bake for 17 minutes at 350 degrees.
When finished, take the round pan out of the oven and cut your scones into triangles then place them on a greased cookie sheet and bake them the rest of the way for 8-10 minutes (or until done) at 450 degrees. ( I like to eat scones that actually look like scones!)

**My little twist is to drizzle melted white chocolate on top and place a pecan half in the center when they have finished baking and are cooled.  Or melt white chocolate and add in a pinch or nutmeg and cinnamon!
The picture shows this, but we are out of pecans this go round. They're still so delicious. And gluten free is suddenly not hard anymore :)