GLAZED PUMPKIN SCONES

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INGREDIENTS

– gluten-free all-purpose flour – sugar – baking powder – cinnamon – ginger – all spice Full ingredients

Step-by-step instructions!

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Days after they're baked, you can still pop them in the microwave and have warm, melt-in-your-mouth scones in 30 seconds. Ah-maz-ing.

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In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, salt, ginger, cloves, all spice, and nutmeg.

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Add the frozen & cubed butter and cut in with a pastry cutter until butter is dispersed and only pea-sized chunks remain. If needed, use fingertips to rub any bigger chunks of butter into the flour.

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In a separate bowl, whisk together the canned pumpkin, ½ cup (4 ⅛ ounces) cream, and vanilla extract. Add to flour mixture and fold in until the dough starts to come together.

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Use your hands to finish bringing the dough together into a ball. It will take some time for it to all come together and at first it might look like it needs more liquid.

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