Willing Cook-A-Long: Pumpkin Scones
This week’s Willing Cook-A-Long Challenge was Pumpkin Scones from The Shoebox Kitchen. (Though she actually didn’t create this recipe. By following the links, I’ve determined We Heart Food is the original creator of these scones.) I was really hesitant to jump in, because I’ve had a number of recipes that have turned out to be bricks, or gritty, or too chewy. I decided to jump in anyway, and I’m so glad I did.
To make the scones gluten-free, I substituted King Arthur Gluten-free Flour 1:1 for the regular flour, and added 2 teaspoons of xanthan gum. To make them dairy-free, I substituted rice milk for the half-n-half, and milk. I used Earth Balance Soy-Free butter for the regular butter. All 1:1.
I also didn’t like that the recipe called for 7 Tablespoons of sugar. 1/2 cup of sugar is 8 Tablespoons. So, since more sugar + less measuring = me happy, I increased the amount of sugar. However, when I went to make the scones, I discovered that my 1/2 cup, and most of my measuring spoons were being washed in the dishwasher, so I still ended up with lots of measuring. Oh well.I also substituted all spice for the cloves, since ground cloves are expensive. I do own whole cloves, but I wasn’t sure if I was supposed to grind the entire thing, or take the stem off. So, I settled for grinding 4 whole pods of all spice in my mortar and pestle.
Fold wet ingredients into dry ingredients until well mixed. The gluten-free flour will leave it a bit sticky still. Dump it onto a lightly floured surface and form into a rectangle. I didn’t feel like struggling with it sticking to a rolling pan, so I just patted it with my lightly floured or (after I rinsed my hands) wet hands. The recipe actually says to have the rectangle measure 12″ x 4″ x 1″. When I had my rectangle formed, I knew it wasn’t 12″ long, or 1″ high, so I measured it. I had 9″ by 6″ by 1/2″. And I figured it was good enough.
Adapted from We Heart FoodGluten-free, Dairy-free, Soy-freeScones
- 1/2 cup canned pumpkin
- 3 Tablespoons rice milk
- 1 egg
- 2 teaspoons xanthan gum
- 1/2 cup sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmet
- 1/4 teaspoon ground all spice
- 1/4 teaspoon ground ginger
- 6 Tablespoons cold Earth Balance Soy-Free butter
- 1 cup plus 1 Tablespoon powdered sugar
- 2 Tablespoons rice milk
- 1 cup plus 3 Tablespoons powdered sugar
- 2 Tablespoons rice milk
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmet
- Pinch ground ginger
Preheat oven to 425 degrees Fahrenheit
In a medium bowl, mix pumpkin, milk, and egg together. Set aside.
In a large bowl, mix together flour, xanthan gum, sugar, baking powder, salt, cinnamon, nutmet, all spice, and ginger. Cut in butter.
Fold wet ingredients into the dry ingredients.
Put dough onto a lightly floured surface. Pat into a rectangle, measuring roughly 6″ x 9″ x 1/2″. Cut dough into triangles.
Place triangles on a parchment-lined baking sheet so they aren’t touching. Bake for about 15 minutes, or until tops begin to turn light brown. Move to a cooling rack.
While cooling, mix the plain icing ingredients. Brush scones with the icing using a pastry brush.
Mix the flavored icing in a ziploc bag. Cut the corner off, and pipe onto the scones. Let harden before eating.
Makes 18 scones.
*To make your own flour mix, follow these instructions from King Arthur: Whisk together 6 cups (32 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature.
What I Thought
These scones took a lot of work, but they were worth it! They weren’t super moist, but neither were they dry. They had the right amount of crumbliness to them, and tasted great. I loved them. Joseph enjoyed his too. My daughter just licked the frosting, and my husband thought they weren’t sweet enough. Still, I think they are a keeper!