This recipe was originally published in print in 2004.
Pumpkin puree makes these gluten free cornmeal scones very moist and yummy.
This recipe is by Rebecca Reilly, author of Gluten Free Baking (Simon & Schuster). Get more of her gluten-free pumpkin recipes here.Yields 24 scones
- 1 cup gluten-free all-purpose flour blend of choice
- ½ cup gluten-free cornmeal
- ¼ cup almond flour
- 2 ¼ teaspoons baking powder
- ½ teaspoon baking soda
- 2 tablespoons brown sugar
- ¼ teaspoon allspice
- ½ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon xanthan gum
- ¼ teaspoon salt
- 4 tablespoons butter or dairy-free butter replacement, cut into cubes
- 1 egg
- 1 tablespoon honey
- 1 cup pumpkin puree
- ¼ cup yogurt or dairy-free yogurt
- ½ cup golden raisins or dried cranberries, plumped, optional
- ½ cup lightly toasted pecans, optional
- Cream or milk of choice, to brush on before baking
- Cinnamon + sugar, for sprinkling
1Preheat oven to 400 degrees. Line a cookie sheet with parchment paper.
2Whisk multi-grain mix, cornmeal, almond flour, baking powder, baking soda, brown sugar, allspice, ginger, nutmeg, xanthan gum, and salt together in a bowl.
3Add butter and using your fingertips, pinch butter into dry ingredients. Work butter in until you have a coarse meal.
4Make a well. Break egg into the well. Add honey, pumpkin puree and yogurt. Using a fork, begin mixing wet ingredients together and then slowly incorporate dry ingredients. Add more yogurt if needed to form a soft but not wet dough.
5Remove from bowl and place on a lightly floured counter. Press into a flat cake about 1/2 inch thick. Using a biscuit cutter, cut the dough.
6Place scones on a cookie sheet. Brush with some cream and sprinkle with cinnamon sugar.
7Bake on second-to-bottom shelf for 12-15 minutes. When done, bottom of scones should be golden brown.