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Ingredients

2 cups gluten-free all-purpose baking flour (such as Cup4Cup™) ½ cup packed light brown sugar 1 tablespoon gluten-free baking powder 1 teaspoon ground cinnamon ½ teaspoon baking soda ½ teaspoon salt ½ teaspoon ground nutmeg ½ teaspoon ground ginger ½ teaspoon ground cloves 1 stick butter, frozen ½ cup pumpkin puree ⅓ cup heavy cream 1 egg 1 teaspoon vanilla extract 2 tablespoons heavy cream 1 tablespoon turbinado sugar (such as Sugar in the Raw®) 1 cup confectioners' sugar 3 tablespoons heavy cream ½ teaspoon vanilla extract ½ teaspoon pumpkin pie spice

Nutrition Info

280.8 calories carbohydrate: 38.9 g cholesterol: 53.4 mg fat: 13.7 g fiber: 2.7 g protein: 3.3 g saturatedFat: 8 g servingSize: - sodium: 380 mg sugar: 20.9 g transFat: : - unsaturatedFat: : -

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Combine flour, brown sugar, baking powder, cinnamon, baking soda, salt, nutmeg, ginger, and cloves in a large bowl. Grate frozen butter into flour mixture and blend with a pastry blender until flour is crumbly with pea-sized crumbs.
Combine pumpkin puree, 1/3 cup heavy cream, egg, and vanilla extract in a separate bowl. Add to the crumb mixture and mix into a soft dough.
Lightly sprinkle counter and hands with flour and turn out dough onto the counter. Shape into a small, 1-inch thick rectangle, slightly smaller than a sheet of paper. Cut rectangle in half using a knife or a pizza cutter, then cut each half into 6 triangles. Place on the prepared baking sheet. Brush with 2 tablespoons heavy cream and sprinkle with coarse sugar.
Bake in the preheated oven until lightly browned, about 15 minutes. Remove and allow to cool on a wire rack.
While scones are cooling, combine confectioners' sugar, heavy cream, vanilla extract, and pumpkin pie spice for glaze in a bowl and whip until smooth. Add glaze to a small resealable plastic bag, snip off one corner, and drizzle on top of cooled scones.

12 scones

The secret to these gluten-free pumpkin scones is grating the butter while frozen.