gluten-free pumpkin ginger scones

Amys Gluten Free Pantry

I know…more pumpkin. But I’ve devotee, so I eat a lot of it in the fall. Here’s my offering for a delicious pumpkin scone with tons of ginger. If you like less ginger, simply cut back. The flavor here is really wonderful – perfect with a cup of coffee.

I made these in my food processor. They can be made with a standing mixer, or even by hand. Using a food processor allows the first addition of crystallized ginger to be more fully incorporated. If you can’t have a food processor, hand cut the ginger a bit smaller and add

Prep time: 20 minutes
Total time: 35 minutes
Yield: 16 scones
Special equipment: ice cream scooper for ease, mixer or food processor

3 1/2 c. Pamela’s Baking & Pancake Mix
1/2 c. sugar
1 T baking powder
1/2 tsp. salt
3 tsp. pumpkin pie spice

1/2 c. cold butter cut into cubes or grated (or butter substitute like Earth Balance)
1/2 c. crystallized ginger (sometimes called ‘sugared ginger’) cut into 1/4″ pieces and tossed with sugar to coat

1 egg, beaten
2/3 c. canned pumpkin
2/3 c. milk or milk substitute 

1/2 c. crystallized ginger, sliced into 1/4″ pieces and tossed with more sugar to coat – optional

3 T milk or milk substitute
turbinado sugar

or

Maple Glaze:
scant 1/2 c. maple syrup
1 c. powdered sugar sifted

  1. Preheat oven to 375 degrees.
  2. Mix first five ingredients (dry ingredients) together.
  3. Add butter and 1/2 c. ginger and pulse until just combined or until butter pieces resemble small size of small peas.
  4. In a separate bowl, combine beaten egg, pumpkin and milk, whisking until smooth.
  5. Slowly add wet ingredient to dry, mixing until just combined (if using food processor, pulse until combined).
  6. Fold in the remaining 1/2 c. of crystallized ginger if you like a heavy ginger flavor.
  7. Using an ice cream scooper, drop onto lightly oiled roasting pans or parchment lined baking sheets.
  8. At this point, you can brush the tops with milk and sprinkle with turbinado sugar, (or wait until they are baked and cooled to add maple glaze).
  9. Cook for 15 minutes until a toothpick inserted in the middle comes out clean.
  10. When scones are cool, sift 1 c. powdered sugar into small mixing bowl and whisk in maple syrup. When smooth, drizzle on cooled scones. Once the glaze sets, they can be frozen.

Posted in breakfast, snacks + treats | Tagged , , , | 2 Comments




2 Responses to gluten-free pumpkin ginger scones

  1. Erin says:

    These are AMAZING! I scarfed mine down and can’t stop thinking about the pumpkin spice.

    • Amy says:

      Glad you liked them! If you don’t have a food processor, I would dice the candied gingered as small as possible so you don’t get any huge chunks. The kids let me know they didn’t those little surprises in my first batch 🙂

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