Gluten-Free Pumpkin Scones

In Lauren's Recipe Book, Ranch News & Stories, Ranch Recipes by Cory InouyeLeave a Comment

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 ¬Ω cRice flour
¬Ω cTapioca flour
1 TbspBaking powder
¬Ω tspSalt
1 tspXanthan gum
¬Ω tspCinnamon
¼ tspNutmeg
¼ tspCloves
4 TbspBrown sugar

Rub in:

7 TbspButter (vegetable shortening)
The mixture should resemble coarse crumbs.

Separately, mix together:

¬Ω cPumpkin puree
1Egg (egg replacer)
3 TbspMaple syrup
3 TbspButtermilk (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 glaze with the recipe below.


In a mixing bowl, combine:

1 cupPowdered sugar
2 TbspMaple syrup
¬Ω tspVanilla
1 TbspMilk (rice milk)
a pinchNutmeg

Beat for 5 minutes for best flavor. Drizzle over warm scones.

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