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Ingredients
Scone Base
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1 /2 salted butter (1 stick)
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1/2 cup brown sugar
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1/2 cup maple syrup
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3 tsp ground cinnamon
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1/2 tsp nutmeg
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1/2 tsp cardamon
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1/4 tsp black pepper
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2 tsp salt
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2 Tbsp vanilla extract
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1 cup Pumpkin purée
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1 tsp baking powder
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1 tsp baking soda
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3 cups King Arthur measure for measure gluten free flour
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3 cups diced fresh apples (2-3 apples, mix of colors)
Maple Cinnamon Topping
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1 cup of sifted powdered sugar
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1 tsp ground cinnamon
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2 tsp vanilla extract
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2/3 cup maple syrup
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Optional for garnish: Flaky salt & or turbinado sugar
Instructions
Makes approximately 40 scones
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Preheat oven to 350°F.
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Using a stand mixer with a paddle attachment; beat butter, sugar & maple syrup for 2 minutes on high.
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Add spices & extracts, beat on high for 1 minute
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Add half (1 1/2 cups) flour, with baking soda & baking powder slowly to incorporate, mixing as little as possible.
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Add pumpkin & remaining flour, mix again as little as possible to incorporate.
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Add apple and mix again slowly and lightly.
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Optional: You can let the dough rest for 30-90 minutes (gluten free flour is slightly better when the dough rests, but it’s optional).
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Form into 3 inch triangles
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Bake at 350°F for approximately 35 minutes
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While baking, mix together the topping: powdered sugar, cinnamon, vanilla extract & maple syrup
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Leave to cool on cookie sheet for at least 10 minutes
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Allow scones to cool for about 30-45 minutes before gently drizzling maple topping and sprinkling with flaky salt.
If you love our recipes- check out our divine confections we make on our storefront (we ship!)