I first made these for breakfast on Thanksgiving. Now I make them any time I have a little extra pumpkin puree. It only takes 1/2 a cup. These are so yummy!
I followed this recipe with a few substitutions which are italicized:
1 cup sorghum flour
1/2 cup organic millet flour
1/2 cup tapioca starch or potato starch (not potato flour)
1 tablespoon baking powder
1 teaspoon xanthan gum
(I used 2 cups of the all-purpose gluten-free baking mix I have on hand and omitted the baking powder and xanthum gum since the mix contains both. I imagine any mix will work, as well as wheat flour)
1 tsp pumpkin pie spice
4 tablespoons organic light brown sugar
7 tablespoons butter or dairy-free butter substitute
1/2 cup mashed cooked pumpkin or canned pumpkin
3 tablespoons real maple syrup
3 tablespoons almond milk whisked with 1/4 teaspoon lemon juice or mild rice vinegar
Preheat the oven to 350º F. Lightly grease a 9-inch Pyrex pie dish. Line a baking sheet with parchment paper.
In a mixing bowl, whisk together the flours and dry ingredients. Add in the shortening by pieces and cut in the shortening (with a fork or a pastry cutter) and mix until the mixture looks sandy.
Add in the pumpkin, egg replacer (or egg), maple syrup and rice milk. Beat the batter briefly until the dough forms a smooth mass. You do not need to beat the dough very long- just until it is mixed.
Scrape the dough into the prepared pie plate. Using lightly oiled hands pat and shape the dough into a smooth flat round. Press the dough all the way to the edges of the pie plate.
Use a thin sharp knife to slice the dough into six wedges.
You can bake the scones together in the pie dish, or separate them and bake them on a baking sheet.
To bake them on a baking sheet: Use a thin and flexible spatula to remove the wedges from the pie dish one at a time and place them on the parchment lined baking sheet.
Using a knife or thin spatula, reshape and define the scones, if you need to.
Now brush the tops gently with:
Plain almond milk
If you like a crunchy top, sprinkle the scones with raw sugar crystals.
Place the pie dish – or the baking sheet- in the oven. Bake until the scones are firm and slightly golden- roughly 20 minutes.
Cool the scones on a wire rack and make the maple nutmeg icing.
Use only a little liquid at a time as you beat the frosting. If it gets too thin, add more confectioner’s (powdered) sugar.
1 cup confectioner’s or powdered sugar
2 tablespoons pure maple syrup
1/2 teaspoon bourbon vanilla extract
1 tablespoon almond milk
Pinch of nutmeg, to taste (start tiny, you can add more)
Beat until smooth and add more rice milk a tablespoon at a time until the icing is creamy- but not too thin. Taste test and add more nutmeg if it needs it.
Beat the icing for three to four minutes (this improves the texture). <— Probably should have done this. 🙂
Spoon the icing into a pastry bag fitted with a simple tip (or use a plastic sandwich bag with a tiny hole cut in one bottom corner). Chill the icing while the scones are cooling a bit.
Squiggle the icing on top of the scones, or spread on the frosting with an icing knife, if you like a lot of sweetness adorning your scone.