Gluten-Free Pumpkin Scones

01Method

1. 1

   Heat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. 2

   Whisk together the flour, brown sugar, baking powder, cinnamon, baking soda, salt, nutmeg, ginger, and cloves in a large bowl. Using a box grater, shred the frozen butter directly into the flour mixture, then use a pastry blender to work it in until the mixture resembles coarse crumbs with pea-sized pieces.

3. 3

   In a separate bowl, stir together the pumpkin puree, heavy cream, egg, and vanilla. Pour into the flour mixture and stir until a soft dough forms.

4. 4

   Dust your hands and work surface lightly with flour, then turn out the dough and shape it into a roughly 1-inch thick rectangle slightly smaller than a sheet of paper. Divide in half, then cut each half into 6 triangles. Arrange on the prepared baking sheet, brush the tops with heavy cream, and scatter coarse sugar over them.

5. 5

   Bake until the scones are lightly golden, about 15 minutes, then transfer to a wire rack to cool completely.

6. 6

   While the scones cool, whisk the confectioners' sugar, heavy cream, vanilla, and pumpkin pie spice together until smooth. Transfer the glaze to a small zip-top bag, snip off one corner, and pipe it over the cooled scones in a drizzle.