Gluten-Free Pumpkin Scones Recipe

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Combine flour brown sugar baking powder cinnamon baking soda salt nutmeg ginger and cloves in a large bowl. Grate frozen butter into flour mixture and blend with a pastry blender until flour is crumbly with pea-sized crumbs.

Combine pumpkin puree 1/3 cup heavy cream egg and vanilla extract in a separate bowl. Add to the crumb mixture and mix into a soft dough.

Lightly sprinkle counter and hands with flour and turn out dough onto the counter. Shape into a small 1-inch thick rectangle slightly smaller than a sheet of paper. Cut rectangle in half using a knife or a pizza cutter then cut each half into 6 triangles. Place on the prepared baking sheet. Brush with 2 tablespoons heavy cream and sprinkle with coarse sugar.

Bake in the preheated oven until lightly browned about 15 minutes. Remove and allow to cool on a wire rack.

While scones are cooling combine confectioners' sugar heavy cream vanilla extract and pumpkin pie spice for glaze in a bowl and whip until smooth. Add glaze to a small resealable plastic bag snip off one corner and drizzle on top of cooled scones.