Gluten Free Pumpkin Scones

I WILL warn you! These scones do not last long. I think they lasted for 3 hours in my house before they were gone. These are quick, easy and great to take to Fall get togethers or enjoy with coffee once the air turns crisp. Feel free to adjust the icing to your preferred sweetness. I also vary my scone size for the kids vs. adults.

Scone Ingredients:

2.25 c. King Arthur Gluten Free Flour

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp Himalayan salt

Spice Blend: 1 tsp ground cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger and 1/8 tsp cloves

1/4 c. organic light-brown sugar

3 Tbsp organic sugar

1/2 c. grassfed unsalted butter

1/2 cup organic pumpkin puree

3 1/2 Tbsp. buttermilk

1 large pastured egg

1 tsp vanilla extract

1 Tbsp raw honey

1 Tbsp. organic half & half

Pumpkin Ingredients:

3/4 c. organic powdered sugar

1 Tbsp. organic pumpkin puree

Spice Blend: 1/4 tsp. ground cinnamon, 1/8 tsp. nutmeg and 1/8 tsp. ginger

1 Tbsp. organic half and half

For the scones, combine the flour, baking powder, baking soda, salt, spice blend and sugars in a food processor or mixer. Cut in butter. Once combined, add wet ingredients. Dough will be very sticky! Dust a work surface with gluten free flour then pat and shape dough into an even 8-inch round. Using a large knife, slice into wedges. Be sure to dust hands and knife as needed. Transfer scones to a parchment paper lined baking sheet. Place in preheated oven at 425 for 15 minutes or until golden brown. Cool for 10 minutes and then top with pumpkin icing. You can also add regular icing and then top with pumpkin icing for more sweetness.