Thanksgiving Pumpkin Scones

By Leanne Overlander | Recipes

Nov 22

Pumpkin sconesOh, my gosh has it really been that long since I posted.  I am so sorry it has been that long.  I took on some new roles this fall and it has been difficult to schedule everything.  One of those new roles is caring for my infant twin nephews three days a week.  I forgot how little free time you have with an infant and double that with twins and I have had to accept nothing gets done on those days but loving and caring for them .  So I have to pack everything in to the other 4 days of the week.

Another thing that has been keeping me busy is my Holiday cookbook.  I never knew how time consuming it would be.  It is almost ready to go to print, Yay!  So with that finishing up, I have a little more time and I am back blogging for you again.  I am grateful to be back.

 

Thanksgiving is only a few days away and we are busy preparing for a gluten free turkey day.  I recently had a request for pumpkin scones for Thanksgiving.  What an awesome idea; a perfect way to start to the day with a rich, warm and decadent scone.  Not too large to fill you up, but enough to keep you satisfied until the turkey is ready to eat.

I had never made pumpkin scones, but I leapt at the challenge.  I love trying out and experimenting with new recipes.  I said, “I can do this and it will be great!”

It began, like so many of my recipes, with a search of the internet for pumpkin scone recipes.  There are a lot of them out there.  I chose one that I thought would be the most flavorful.  Then began the task of modifying it to be gluten free and my own creation.

I am very pleased with the result and I am thankful you all kept with me and I am able to share this with you. I know scones are not exactly a health food, but I wanted to create something that was somewhat more healthy than your typical sweet scone. especially since Thanksgiving is loaded with a lot of traditionally indulgent foods.

The first thing I did to improve the nutrient value was to use half and half instead of whipped cream.  I am all for the full fat in most cases, but there will be plenty of that later on in the day.  

I also switched out the molasses for coconut nectar.  Coconut nectar comes from the sap of a coconut tree and has the benefit of being in its pure raw state, retaining all of its health benefits.It contains 17 amino acids, many minerals, and vitamins B and C.  Its glycemic index is lower than most sweeteners and makes it a great choice for diabetics and anyone who wishes to maintain a healthier, more consistent blood sugar level. Compared to brown sugar, coconut nectar has twice as much iron, four times as much magnesium, and ten times as much zinc. ¹

Additionally, I replaced the dark brown sugar with coconut sugar.  It is still a sugar and should be used in moderation, but it is not the completely empty calories that cane sugar has.  That is why I substituted for coconut sugar.  Like the nectar it has many minerals, vitamins, and fiber adding a little more value to the scones.

Finally, as with all gluten free adaptations, the flour measurement had to be modified.  I found I needed to add more flour.  This could be for various reasons, from the moistness of the pumpkin puree to the humidity of the kitchen.

Just in time for Thanksgiving morn, here it is. Enjoy!

Gluten Free Pumpkin Scones
Yields 12
A delightful and decadent pumpkin treat for a light breakfast on Thanksgiving morn.
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Scone
  1. 1/2 C canned pumpkin puree
  2. 1 large, organic egg
  3. 3 Tbsp half and half
  4. 1 Tbsp coconut nectar
  5. 2 tsp vanilla extract
  6. 3 -3 1/2 C gluten free all-purpose flour
  7. 1/4 C coconut sugar
  8. 1 tsp baking powder
  9. 1/2 tsp salt
  10. 1 Tbsp pumpkin pie spice *recipe to make your own below
  11. 1/2 C or 1 stick butter
Frosting
  1. 3 Tbsp canned pumpkin puree
  2. 1 3/4 -2 C powdered sugar
  3. 1/4 tsp cinnamon, ground
  4. 1/4 tsp ginger, ground
  5. 1/4 tsp cloves, ground
  6. 1/4 tsp nutmeg, ground
Instructions
  1. Preheat oven to 400 degree F.
  2. Line 2 baking sheets with parchment paper.
  3. In a bowl mix together,pumpkin, egg, half and half,coconut nectar, and vanilla. Set aside.
  4. In a bowl of an electric mixer, combine flour, coconut sugar, baking powder, salt and pumpkin pie spice. Blend for 20 seconds on medium.
  5. Cut the butter into small chunks and cut into the flour mixture until it resembles coarse meal.
  6. Add the pumpkin mixture and mix until well blended. You may need to adjust with flour to obtain a sticky but dry consistency.
  7. Lightly flour the worksurface.
  8. Divide the dough in half and form a disc with one half. You may need to flour your hands a bit.
  9. Using your hands pat the disk into a circle that is about 3/4" thick.
  10. With a pizza cutter or sharp knife divide the circle into 6 equal wedges.
  11. Place wedges on prepared baking sheet and repeat the process with the second half of the dough.
  12. Bake the scones for 12-15 minutes. They should be slightly browned on the bottom and edges.
  13. Allow to cool for 5 minutes on the baking sheet, then transfer to a wire cooling rack to cool completely.
  14. While the scones are cooling, make the frosting.
  15. Combine all the frosting ingredients and mix until a smooth glaze is made. You may need to adjust the consistency with the powdered sugar. You want it to be think enough to not run off the sides of the scone when you frost it.
  16. When the scones are completely cooled, use a knife to spread the frosting evenly across the tops of the scones.
  17. Wait for 15 minutes to let the frosting set, then sprinkle powdered sugar on the tops. (if you put the powdered sugar on before the frosting is set it will melt into the frosting)
Pumpkin pie spice
  1. 1/4 C cinnamon, ground
  2. 4 tsp ginger,ground
  3. 4 tsp nutmeg, ground
  4. 1 Tbsp allspice, ground
Adapted from Once Upon a Chef
Adapted from Once Upon a Chef
BE Gluten Free http://be-gluten-free.com/

 

 

 

 

 

¹ 22 Days Nutrition

 

About the Author

Classically trained in Biology and Genetics at the University of Minnesota St. Paul Biological Sciences campus. Gluten free for more than 5 years.