We have probably all seen the “time for pumpkin EVERYTHING” meme online about a dozen times by now,
but for real. It’s fall, so it IS pumpkin everything, and then some.
One of my hands-down favorite treats to make is a good scone. And my personal fave are Starbucks Pumpkin Scones,
they are just so good, but being gluten free, I cannot enjoy them like I used to. So, this scone recipe has a gluten free
alternative for those of us who miss our scones!
Are you feeling like it’s time to bust out those baking pans and get busy right now?
Me too, so instead of dropping a few dollars per scone, let’s make a big ol’ batch to enjoy for a fraction of the cost…
Oh, and of course without leaving your house, perfect on a blustery Fall day!
- 2 cups of flour or gluten free flour blend
- 1/2 cup of brown sugar
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- Dash of salt
- 1 1/2 teaspoons of cinnamon
- 1 teaspoon of ground cloves
- 1 teaspoon of ground ginger
- 1/2 teaspoon of ground nutmeg
- 1 cube (1/2 cup) of cold butter
- 2 Tablespoons of molasses
- 1 egg
- 1/2 cup of pumpkin puree
- 1 Tablespoon of vanilla extract
- 3 Tablespoons of whipping cream or half n half
- 1 cup brown sugar
- 2 Tablespoons whipping cream or half n half
- 1/2 cup powdered sugar
- 1 Tablespoon whipping cream or half n half
- Combine flour, salt. baking soda, baking powder, sugar and spices in mixing bowl, blend well and set aside. In a second mixing bowl blend molasses, egg, pumpkin, whipping cream, vanilla, and blend well. Cut cold butter into flour mixture until it looks like large crumbs. Fold in pumpkin mixture and shape into triangles on a buttered cookie sheet and bake at 400* degrees for 10-12 minutes. Scones are done when a toothpick in the center comes out clean.
- Cool completely, and frost first with brown sugar frosting. Once it has set, make second icing if desired, and drizzle over the top of each scone.
- I made a few changes to the original recipe (link above) and this version makes 8 wonderful scones chock full of our fave Fall flavors! Instead of shaping each scone into a triangle, feel free to make these like a drop biscuit as well, both turn out delish 🙂