Friday, November 19, 2010

Gluten Free Pumpkin Scones

Gluten Free Pumpkin Scone with golden raisins and topped with maple sugar

Today I decided I couldn't wait any longer to try this recipe, I love the fall, and I love pumpkin themed food.  I dislike that I can't just walk into a donut or coffee shop and grab a pumpkin muffin, or donut, or some other yummy baked good and enjoy it.  But after making these scones today I won't have to be sad about that ever again, I will only have to be sad when I run out of them and have to wait the 15 minutes for the oven to finish baking.

The scones have a great dry crumbly texture which goes beautifully with a cup of coffee, and the pumpkin is a perfect compliment to the gluten free flours, its as if they were made for one another.  I also love the level of spice, it fills your nose with all those happy fall smells and aromas, the house smelled so good when these came out of the oven, I can't even explain how happy it made me.  The golden raisins are nice too, they add a nice texture to the perfect scones.

I found this link,, on the list created by Shauna, the Gluten free Girl, Gluten Free Thanksgiving.  Andrea Meyers wrote a lovely story and recipe for these scones and it made me want to make them even more.  She used Bob's Red Mill GF All Purpose Baking Flour, which is great if you have it on hand, or don't have a variety of flours to utilize.  Sadly I can't find it in a large enough quantity, or for a decent price here on Long Island, and I enjoy mixing and matching my own flour combinations.  If that all sounds a little intimidating, then by all means use the Bob's All Purpose Flour, I love it when people bake gluten free, but if you are at all intimidated don't stress, keep it simple and use one of the many premixed flour options out there.

I can hardly wait to make these again for my parents to enjoy, Tim has suggested we should add a little drizzle of powdered sugar icing when we make it next.  That makes me happy, the more sugar the better!    I'll let you know how that works out.  Tell me if you can think of any other add-ins or changes that I can use to tweak this recipe, I know I will be making it again in the next couple of months.

Adapted with permission from Andrea Meyers.


Makes 8 scones.

food processor with blade attachment
small bowl
large mixing bowl
baking sheet, greased or lined with parchment paper


1/4 Cup Soy Flour
3/4 Cup Brown Rice Flour
1/2 Cup Sweet Rice Flour
1/2 Cup Tapioca Starch
1/2 teaspoon xanthan gum
1/3 cup (58 g) granulated sugar
1 teaspoon gluten-free baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 stick (8 tablespoons/113 g) cold unsalted butter, cut into small pieces

1/2 cup (120 mil) pumpkin puree
1 large egg
1 teaspoon vanilla extract
1/2 cup (50 g) raisins or golden raisins

cinnamon & sugar mix


1. Preheat oven to 400° F/200° C.

2. In food processor bowl, mix the flour, xanthan gum, sugar, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Add the pieces of butter and pulse about 10 to 12 times. The mixture should resemble coarse cornmeal.

3. In a small bowl, whisk together the pumpkin puree, egg, and vanilla extract until smooth.

4. Pour the flour mixture into the large mixing bowl and add the raisins. Stir in the pumpkin mixture until large dough clumps form. Press it all together with a spatula, making sure you don’t have any loose bits of flour.

5. Flour your hands well. Place the dough on a lightly floured surface and pat into an 8-inch circle about 3/4-inch thick. Brush milk on the top and sprinkle with cinnamon and sugar mix.

6. Cut into 8 triangles and place them on the prepared baking sheet about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool on the baking sheet for 5 minutes and serve warm or at room temperature.