Harvest Pumpkin scones (by King Arthur Flour) Gluten Free version
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Ingredients:Gluten Free All Purpose Baking Flour 2 3/4 CGranulated Sugar 1/3 CBaking Powder 1 TbspSalt 3/4 tspCinnamon, ground 3/4 tspGinger, ground 1/4 tspNutmeg, ground 1/4 tspAllspice 1/4 tspButter, unsalted, 1/2 C Pumpkin, canned (without salt) 2/3 CEgg, fresh, 2 large For Dusting:Splenda Sugar Blend for Baking, 2 TbspCinnamon, ground, 1 tsp
Mix all dry ingredients together. Chop up the butter cold and work into dry ingredients until all of mixture is for the most part equally crumbly. In a seperate bowl, whisk the pumpkin and eggs until smooth. Add the pumpkin mixture into the dry ingredients until well mixed.
To make regular scones, scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5" circle (if you haven't incorporated any add-ins); or a 6" circle (if you've added 2 cups of fruit, nuts, etc.). The circles should be about 3/4" thick.
Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar, if desired. Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges. Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges.
To make larger scones with pumpkin face cupcake pan, place batter evenly between the 6 pumpkin face cupcakes (these should be a very large size). Then sprinkle half of the dusting mixture over the exposed surfaces.
For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
Bake the scones for 22 to 25 minutes, or until they're golden brown and a toothpick inserted into the center of one comes out clean, with no wet crumbs. If you pull one of the scones away from the others, the edges should look baked through, not wet or doughy. Remove the scones from the oven, and serve warm. I
f you used the pumpkin cupcake pan, remove scones from pan and dust with remaining sugar/cinnamon dusting. Allow to cool and then use icing to decorate indents of pumpkin face. Cream cheese icing tastes amazing. (*Note for larger pumpkin scones - serving size is quarter piece of scone)
Wrap any leftovers airtight, and store at room temperature. Reheat very briefly in the microwave, if desired.
Serving Size: Can make 12 regular size scones or 6 large scones which can be cut into quarters
Number of Servings: 24
Recipe submitted by SparkPeople user MANDALUCK_11.
To make regular scones, scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5" circle (if you haven't incorporated any add-ins); or a 6" circle (if you've added 2 cups of fruit, nuts, etc.). The circles should be about 3/4" thick.
Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar, if desired. Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges. Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges.
To make larger scones with pumpkin face cupcake pan, place batter evenly between the 6 pumpkin face cupcakes (these should be a very large size). Then sprinkle half of the dusting mixture over the exposed surfaces.
For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
Bake the scones for 22 to 25 minutes, or until they're golden brown and a toothpick inserted into the center of one comes out clean, with no wet crumbs. If you pull one of the scones away from the others, the edges should look baked through, not wet or doughy. Remove the scones from the oven, and serve warm. I
f you used the pumpkin cupcake pan, remove scones from pan and dust with remaining sugar/cinnamon dusting. Allow to cool and then use icing to decorate indents of pumpkin face. Cream cheese icing tastes amazing. (*Note for larger pumpkin scones - serving size is quarter piece of scone)
Wrap any leftovers airtight, and store at room temperature. Reheat very briefly in the microwave, if desired.
Serving Size: Can make 12 regular size scones or 6 large scones which can be cut into quarters
Number of Servings: 24
Recipe submitted by SparkPeople user MANDALUCK_11.
Nutritional Info Amount Per Serving
- Calories: 109.0
- Total Fat: 5.0 g
- Cholesterol: 26.9 mg
- Sodium: 146.5 mg
- Total Carbs: 15.4 g
- Dietary Fiber: 1.7 g
- Protein: 2.1 g
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