Gluten-Free Harvest Pumpkin Scones

Directions

Scones

1In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices.

2Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.

3Stir in the ginger and/or chips.

4In a separate mixing bowl, whisk together the pumpkin and eggs till smooth.

5Add the pumpkin egg mixture to the dry ingredients and stir until all is moistened and holds together.

6Line a baking sheet with parchment; if you don't have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.

7Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5" circle (if you haven't incorporated any add-ins); or a 6" circle (if you've added 2 cups of fruit, nuts, etc.). The circles should be about 3/4" thick.

8Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar, if desired.

9Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges.

10Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges.

11For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.

12Bake the scones for 22 to 25 minutes, or until they're golden brown and a toothpick inserted into the center of one comes out clean, with no wet crumbs. If you pull one of the scones away from the others, the edges should look baked through, not wet or doughy.

13Remove the scones from the oven, and serve warm. Wrap any leftovers airtight, and store at room temperature. Reheat very briefly in the microwave, if desired.

Pumpkin spice glaze

1Mix all ingredients

2Drizzle over scones