Loaded with moist pumpkin and an array of spices, these Pumpkin-Date Scones are delicious accompaniments for tea.
Gluten-free Pumpkin-Date Sconee
Yield: 14
Ingredients
- 2 cups gluten-free all-purpose flour*
- ⅓ cup sugar
- 2 teaspoons baking powder
- ¾ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground allspice
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 4 tablespoons cold salted butter, cut into pieces
- ½ cup chopped dates
- ¾ cup cold heavy whipping cream
- ½ cup canned pumpkin puree
- ½ teaspoon vanilla extract
- Garnish: additional sugar
Instructions
- Preheat oven to 350°.
- Line a rimmed baking sheet with parchment paper.
- In a large bowl, combine flour, sugar, baking powder, cinnamon, salt, allspice, ginger, and nutmeg, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add dates, stirring to combine.
- In a small bowl, combine cream, pumpkin puree, and vanilla extract, stirring to blend. Add to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
- Turn out dough onto a lightly floured surface. Knead gently 4 to 5 times. Using a rolling pin, roll dough to a ¾-inch thickness. Using a 2¼-inch round cutter, cut 14 scones from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet.
- Garnish scones with a sprinkle of sugar, if desired.
- Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, 18 to 20 minutes.
Notes
*We used Cup 4 Cup Multipurpose Gluten-free Flour, available at Williams-Sonoma, Sur la Table, Walgreens, and amazon.com, among others.
Kitchen Tip: This recipe can be modified to include gluten by substituting the gluten-free flour with all-purpose flour.
Kitchen Tip: This recipe can be modified to include gluten by substituting the gluten-free flour with all-purpose flour.
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