Gluten-Free Pumpkin Scones

I know many of you have taken part in Lauren's scones and she graciously gave this up. We would have added a photo but they never last long enough. We hope you enjoy! Makes 6, I’ve included variations to make these dairy-free as well. Preheat the oven to 350 deg F. In a bowl, combine: 1 ½ c Rice flour ½ c Tapioca flour 1 Tbsp Baking powder ½ tsp Salt 1 tsp Xanthan gum ½ tsp Cinnamon ¼ tsp Nutmeg ¼ tsp Cloves 4 Tbsp Brown sugar Rub in: 7 Tbsp Butter (vegetable shortening) The mixture should resemble coarse crumbs. Separately, mix together: ½ c Pumpkin puree 1 Egg (egg replacer) 3 Tbsp Maple syrup 3 Tbsp Buttermilk (rice milk + ¼ tsp vinegar) Fold the liquid ingredients into the dry mixture until the dough is evenly moistened and mixed. On the table, shape the dough into a flattened disk and cut into 6 wedges. Place on a baking sheet and brush with milk (rice milk). Bake for about 20 minutes until firm and golden brown. Remove to a cooling rack and « Continue »