Gluten Free Pumpkin Scones

Preheat oven to 425 degrees (F). Line a cookie sheet with parchment paper.

In a large bowl, combine the dry ingredients (flours, starch, xanthan gum, baking powder, salt, cinnamon, ginger, nutmeg, cloves, brown sugar) for 90 seconds with a whisk, making sure to get all of the flours and xanthan gum incorporated. Cut in butter until it is about the size of peas. Make a well in the center of the flour mixture.

In another medium bowl, combine the wet ingredients (pumpkin, heavy cream and egg) then pour into the well and fold them into the flour mixture with a wooden spoon, taking care not to over beat.

Using a large cookie baller (mine is about 3 tablespoons), scoop the dough onto the parchment lined baking sheet. Bake for 15-17 minutes, until lightly golden on the bottom. Transfer to a wire rack and allow to cool slightly while you prepare the glaze.

Combine all of the glaze ingredients (1 cup confectioner’s sugar, 2 Tablespoons heavy cream, 1/4 teaspoon cinnamon, pinch of nutmeg and cloves) in a small bowl, adding cream or powdered sugar to get the consistency of glaze you want. Glaze the scones once they have cooled slightly.

Enjoy!