Pumpkin Scones
Recipe Details:
When I watched Ree Drummond making these scones on Pioneer Woman, I wondered – would it be possible to make them without flour, eggs, or dairy? The answer is YES, and these delicious treats are great for breakfast or as an afternoon snack with your coffee or tea. I found the icing to be very thick, like a cake icing, so I’m suggesting that you add more liquid or cut back on the sugar.
TOTAL TIME: 50 min
ACTIVE: 20 min
INACTIVE: 30 min
Makes 12 Scones
Equipment List
- Mixing bowls
- Sheet pan
Ingredients:
- 405 g gfJules All Purpose flour, (3 cups)
- 2/3 cups packed brown sugar
- 1 Tbs baking powder
- 1 tsp cinnamon
- 1 tsp nutmeg
- 8 Tbs butter, chilled
- 1 cup pumpkin puree
- 2 Tbs Bob’s Red Mill egg replacer
- 4 Tbs water
- 1/4 cup Cheri’s HazelCream, double strength
For Icing:
- 5 cups confectioner’s sugar
- 1/3 cup strong coffee
- 2 Tbs butter
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Make Dough
Add the butter, and use a pastry cutter to work it in. It should looks crumbly. Add in the pumpkin mixture. Mix into a dough, your hands are good tools. On a floured cutting board, work the dough into a log.
Bake
Cut into 6 slices, then cut each slice diagonally. Put on baking sheet. Bake the scones for 25 minutes at 425F. Let them cool before icing.
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