Apple-Pumpkin Maple scones

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Ingredients

Scone Base

• 1 /2 salted butter (1 stick)

• 1/2 cup brown sugar

• 1/2 cup maple syrup

• 3 tsp ground cinnamon

• 1/2 tsp nutmeg

• 1/2 tsp cardamon

• 1/4 tsp black pepper

• 2 tsp salt

• 2 Tbsp vanilla extract

• 1 cup Pumpkin purée

• 1 tsp baking powder

• 1 tsp baking soda

• 3 cups King Arthur measure for measure gluten free flour

• 3 cups diced fresh apples (2-3 apples, mix of colors)

Maple Cinnamon Topping

• 1 cup of sifted powdered sugar

• 1 tsp ground cinnamon

• 2 tsp vanilla extract

• 2/3 cup maple syrup

• Optional for garnish: Flaky salt & or turbinado sugar

Instructions

Makes approximately 40 scones

1. Preheat oven to 350°F.

2. Using a stand mixer with a paddle attachment; beat butter, sugar & maple syrup for 2 minutes on high.

3. Add spices & extracts, beat on high for 1 minute

4. Add half (1 1/2 cups) flour, with baking soda & baking powder slowly to incorporate, mixing as little as possible.

5. Add pumpkin & remaining flour, mix again as little as possible to incorporate.

6. Add apple and mix again slowly and lightly.

7. 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).

8. Form into 3 inch triangles

9. Bake at 350°F for approximately 35 minutes

10. While baking, mix together the topping: powdered sugar, cinnamon, vanilla extract & maple syrup

11. Leave to cool on cookie sheet for at least 10 minutes

12. Allow scones to cool for about 30-45 minutes before gently drizzling maple topping and sprinkling with flaky salt.

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