Maple Pumpkin Spice Scones with Pecan Glaze

Scone Ingredients

• 1 cup sorghum flour + 1/2 cup extra for kneading the dough
• 3/4 cup millet flour
• 1/2 cup gluten-free quick oats
• 3 heaping tbsp of golden flaxseed meal
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp xanthan gum
• 3 tsp pumpkin pie spice
• 1 tbsp dark brown sugar
• 1/2 cup unsalted butter, cold and cut into cubes
• 1/4 cup maple syrup
• 3 tbsp milk
• 1 large egg
• 2 tsp vanilla extract

Glaze Ingredients

• 1/3 cup maple syrup
• 1/3 cup raw pecans, chopped

Method

Preheat oven to 400°F. Line baking sheet with parchment paper and set aside.

In a large bowl, combine flours, flaxseed meal, brown sugar, oats, pumpkin pie spice, xanthan gum, baking powder, baking soda, and salt.

In a smaller bowl or mixing cup, mix egg, maple syrup, milk, and vanilla. Pour wet mixture over dry mixture and stir with a spatula or wooden spoon, until soft dough forms.

Add cold butter and use your hands or a pastry blender to work it in until it resembles coarse crumbs.

Turn dough out on a well-floured surface. Knead the dough 4-5 times, until it comes together. Roll the dough out using a rolling pin or flatten it using your hands and form it into a 10×6 inch rectangle.

Cut into 8 large or 16 small triangles.

Place onto baking sheet and bake at 400°F for 8-10 minutes or until a toothpick comes out clean (I like them a little softer at 8 minutes, but my husband likes them better at 10 minutes). Remove scones to a cooling rack and let cool for 10-15 minutes while you make the glaze.

In a food processor or blender, pulse maple syrup and pecans until it’s mostly smooth. Spoon the glaze over the scones and let it set for about 10 minutes.