Gluten-free Maple Scones
These scones are also terrific made with standard butter, flour and sour cream.
These scones are also delicious made with butternut squash and pecans or walnuts and dusted with cinnamon sugar.
Ingredients
SERVINGS: 12
- 2 3/4 cup white whole wheat flour
- 1/3 cup brown/raw sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/4 cup finely chopped crystallized ginger
- 1/2 cup butter, cut into small chunks and chilled
- 1 cup fresh or canned pumpkin
- 2 large eggs
- 3 tablespoons cream
- 1/2 cup pumpkin seeds (pepitas)
- 1/2 cup real maple syrup, divided
- 1/4 cup sanding sugar
Preparation
1. Whisk together flour, brown sugar, baking powder, salt, and spices.
2. Add butter and, using your fingers or a pastry blender, work butter into flour mixture until crumbly. Stir in ginger.
3. In another bowl, whisk together pumpkin and eggs. Add pumpkin mixture to flour mixture and stir just until a dough forms.
4. Using your hands, form dough into two balls and flatten both slightly. Line a baking sheet with parchment paper and lightly flour it. Place dough rounds on pan. Flatten and shape each dough round into a 6-7 inch circle, each about 1″ thick. Brush top of each with cream. Cut each dough circle into 6 wedges.
5. Sprinkle tops with sanding sugar and pumpkin seeds. Chill 30 minutes. Preheat oven to 400F. Drizzle tops with ¼ cup maple syrup. Bake about 25-30 minutes or until golden brown. Check doneness by sticking a toothpick into the center.
6. Drizzle hot scones with remaining maple syrup. Eat warm.
