Gluten-Free Pumpkin Scones

Preheat oven to 400 F (200 C).

In a medium mixing bowl combine flour, sugar, baking powder, xanthan gum, salt, cinnamon, cloves, nutmeg and ginger. Stir to combine.

Using a pastry blender, cut the cubed butter into the flour mixture until little lumps of the raw butter remain whole. Set aside.

In a blender combine the fresh pumpkin (see note below if you are using canned) and 1 tablespoon of the cream. Process to combine. Add the remaining cream and egg. Blend for 1-2 minutes to incorporate air. Add vanilla and blend for another 30 seconds. (If using canned pumpkin add pumpkin, all of the cream and the egg into the processor and process for 1-2 minutes. Then add vanilla and blend for another 30 seconds.)

Pour the pumpkin mixture into the flour mixture and stir to combine. Turn out the dough onto a lightly floured surface and shape into a circle that is roughly 1/2 inches thick. With a knife, cut the circle into 8 wedges.

Transfer the wedges to a rimmed baking sheet lined with parchment or a Silpat. Allow the scones to rest for 15 minutes.

Place baking sheet in the oven and bake for 15-20 minutes rotating the pan halfway through. Remove pan from oven and cool scones on a baking rack.

Serve with whipped cream. I used maple syrup to sweeten our whipped cream.