These scones were another two-fer: scones for Andrea as she carb-loaded before her half marathon and gluten free for my brother’s girlfriend. I’m not going to turn into a gluten free girl, but after two successful recipes using all-purpose gluten free flour, I now understand how easy it is to switch the flour to accommodate those with food allergies.
I bought cinnamon chips from King Arthur Flour a couple of months ago and have been itching to use them. They just seemed like the perfect fall addition to any baked good. When Andrea asked for scones, I immediately thought about making pumpkin scones, 1. because pumpkin is delicious, and 2. it’s fall, everything needs to be pumpkin! I searched for pumpkin scone recipes and came across the one on the King Arthur Flour website. It seems as though a lot of bloggers use recipes from this site, so I thought I would give it a go. Especially considering I was using their cinnamon chips!
It is strange to make scones when not watching British television marathons, but I should really do so more often! I no longer need to wait until I need six hours of Downton Abbey or Pride and Prejudice, I can make scones anytime! These are some fantastic scones, like the best scones I’ve made! They were moist with big crumbs. I hate with scones are dry and mine usually are.
In addition to the terrific texture of the scones, the flavor was spot on! There was just enough spicy goodness and the cinnamon chips were delightful surprises in each bite. This is the type of scone you can easily eat two of, especially on a sunny fall morning on the back deck!
2 3/4 cups gluten-free all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
3/4 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/2 cup (1 stick) unsalted butter, cold
1 1/2 cups cinnamon chips
2/3 cup pumpkin puree
1 teaspoon vanilla
1/4 cup half-and-half
1/4 cup turbinado sugar or any other coarse sugar
- Whisk together the flour, sugar, powder, salt, cinnamon, allspice, nutmeg, and ginger. Cut the butter into small pieces and use a pastry blender to incorporate into the dry ingredients. Blend until you have pea sized pieces.
- Mix in the cinnamon chips.
- In a small bowl whisk together the pumpkin, eggs, and vanilla. Add this to the dry and mix until just combined.
- I used my hands to lightly knead the dough together.
- Divide the dough in half and place one half on a parchment lined baking sheet. Shape the dough into a long rectangle with greased or floured hands and then divide into thirds with a greased bench scraper. Cut each third diagonally with the bench scraper. Lightly move the triangles away from each other. Repeat with the other half of the dough on a second baking sheet.
- Brush the top of each scone with the half-and-half and then generously sprinkle with turbinado sugar.
- Place the baking sheets in the freezer for 30 minutes. Preheat the oven to 425 F at this time.
- Bake the scones for 22-25 minutes or until golden brown.
- Cool slightly before eating on a wire rack.