Ingredients

The following ingredients have 12 Servings
  • 1½ cups Bob’s Red Mill Gluten-Free 1:1 Baking Flour
  • 1/3 cup organic sugar (may sub coconut sugar)
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 1½ tsp. pumpkin pie spice
  • 6 Tbsp. Organic Valley unsalted butter, chilled and cut into cubes
  • ½ cup pumpkin puree
  • 1 large Organic Valley egg (or 1 flax egg for egg-free or egg-replacer)
  • 1½ tsp. vanilla extract
  • 2 Tbsp. Organic Valley Grassmilk plain yogurt (not Greek-style)
  • 1/3 cup powdered sugar
  • 2-3 Tbsp. Organic Valley heavy cream, half & half or whole milk
  • ½ tsp. vanilla extract
  • Pinch of pumpkin pie spice
  • Optional chopped pecans for sprinkling (omit for nut-free)

Instruction

  • Preheat oven to 400℉. Line a large baking sheet with
  • In a medium bowl, combine flour, sugar, baking powder, salt and pumpkin pie spice. Whisk to combine.
  • Using two knives or a pastry cutter, cut cold butter into flour mixture until it resembles coarse sand.
  • In a small bowl, combine pumpkin puree, egg, vanilla and yogurt. Whisk to combine.
  • Add pumpkin mixture to dry flour mixture and stir with a large spoon until dough comes together in a soft, smooth ball.
  • Using lightly floured hands, divide dough into 2 pieces, shaping each into a ball using a very light touch.
  • Place dough a lightly floured surface and using your hands, gently flatten the balls into 2 disks, about ¾-inch thick. Cut each disk into 6 wedges with a knife or bench scraper.
  • Transfer wedges to parchment-lined baking sheet spacing them out so they have room on all sides to expand slightly (this also prevents them from being doughy inside).
  • Bake for 8-10 minutes or until bottoms are lightly browned and tops appear slightly dry and cracked. Remove from oven, transfer scones to a wire rack to cool before icing.
  • To make icing, whisk powdered sugar, milk, vanilla and pumpkin pie spice together in a small bowl until smooth. Drizzle over cooled or slightly warm scones and sprinkle with pecans (if using) before serving.
  • Store leftover scones in an airtight container on the counter for up to 2 days or freeze for longer storage.