Gluten-free Pumpkin Scones

Preheat oven to 350ºF and line a baking sheet with parchment paper.

In a large mixing bowl, combine flours, baking powder and baking soda, spices, and turbinado sugar in a medium-size bowl and stir. Use a box grater to grate frozen butter into the bowl and then use your hands to toss the butter with the flour, making sure that the butter is well incorporated and coated with flour. Set aside.

In a smaller bowl, whisk egg, buttermilk, and pumpkin purée until homogenous. Add maple syrup and apple cider vinegar and whisk again. Slowly pour this into the bowl with the flour and butter and use a rubber spatula to mix the wet into the dry. The mixture will be dry and crumbly, which is what we want.

Roll dough out onto a clean and lightly floured surface. Sprinkle a little flour over the dough to make it easier to work with and then form it into a circle about 1 1/2 to 2 inches tall. Cut in half down the middle, and then cut each half in fourths to make 8 scones.

Transfer scones to the baking sheet and bake for 22–24 minutes. The bottom of each scone should turn a light golden brown around the edges. Remove them from the oven and cool them completely on the baking sheet before icing them.

Whisk powdered sugar and low-fat milk in a small bowl to make the icing. Drizzle over the scones and top with crushed pumpkin seeds.

Serve immediately. Store leftovers in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 2 months.