Gluten-Free Pumpkin Scones

Ingredients

• 1 cup millet flour
• 1/2 cup sorghum flour
• 1/2 cup white rice flour
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 6 Tablespoons cold butter, cut into tablespoon-size pieces
• 1 cup pumpkin puree
• 3 tablespoons half and half
• 1 large egg
• For the vanilla glaze:
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• For the pumpkin glaze:
• 2 tablespoons pumpkin puree
• 2 tablespoons half and half
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• Pinch ground ginger
• Pinch ground cloves
• Nonstick cooking spray

Directions

1. Set your oven to 425 degrees F, and cover a rimmed baking sheet with parchment paper. In a large bowl, whisk the millet flour with the sorghum flour and white rice flour, then add the granulated sugar, baking powder and salt, followed by the xanthan gum, cinnamon, nutmeg, cloves, and ginger. Work the butter into the flour mixture with your fingers or a pastry cutter until the big pieces are gone and the bowl looks like rough cornmeal.
2. In a small bowl, whisk the pumpkin puree with the half and half and egg. Pour that into the dry mixture and stir until you have a wet dough. Scrape the dough onto the prepared baking sheet. Lightly coat the top with nonstick cooking spray, then use your hands to press it into a round about 1/2-inch thick. With a sharp knife, divide the dough into 8 or 12 wedges.
3. Bake for about 18 minutes, until the scones are golden brown. Take the pan out of the oven and run the knife back through the cuts right away, since the wedges can bake back together a bit. Let the scones cool on the pan.
4. For the vanilla glaze, stir the powdered sugar with half and half in a small bowl, then mix in the vanilla. It should pour easily from a spoon; if it is too thick, stir in 1 teaspoon more half and half. Put parchment underneath a wire cooling rack. Spoon the glaze evenly over the cooled scones and let it set.
5. For the pumpkin glaze, stir the powdered sugar with pumpkin puree and half and half in a small bowl, then mix in the cinnamon, nutmeg, ginger, and cloves. This glaze should be thick. Spoon it into a piping bag and drizzle it over each scone. If you do not have a piping bag, fill a plastic sandwich bag and snip 1 corner to make your own, or loosen the glaze with half and half and drizzle it from a fork onto the scones.