These scones are perfect with a cup of coffee or tea on a brisk fall day.
This recipe came about unexpectedly. I was cleaning out my pantry and saw that I had some leftover sorghum flour and millet flour so I decided to try making a gluten-free recipe. Since it’s pumpkin spice season — otherwise known as fall 🙂 — it ended being these maple pumpkin spice scones. They are a big hit with my entire family. In order for them to be gluten-free though, you have to make sure you buy gluten-free oats. Some brands process their oats using the same equipment used for wheat products and might contain gluten.
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.
Приятного аппетита! (Priyatnova appetita! Russian for ‘Bon Appetit!’)