Ingredients:

Directions:

Pumpkin Scones:

1. To begin line a sheet pan with parchment paper and sprinkle with some white rice flour. Have some additional flour ready for shaping the scones.
2. Combine the Steve’s GF Cake Flour Blend, corn starch, brown sugar, granulated sugar, baking powder, baking soda, salt, and spices.
3. Measure the butter and shortening and cut into cubes. Place in freezer to chill if necessary. They should be very cold and firm before adding them to the dry mixture.
4. In a separate bowl whisk together pumpkin puree, molasses, egg, oil, and water. Then place in freezer until you’re ready to add them to the remaining ingredients.
5. Add chilled butter and shortening to the dry mixture and cut into flour using a pastry cutter or rubbing in between your thumb and forefinger. Continue until you see pea sized chunks distributed throughout dry mix.
6. When finished cutting fats into dry ingredients add all liquids and mix with a spatula. Mixture will be very wet and sticky but should begin holding together.
7. Dump out all contents of the bowl onto sheet pan lined with parchment and knead lightly just to get a smooth dough. Dough will be very sticky so coat hands with rice flour if necessary to handle dough. Gently shape into a 7” disc then cover with plastic and place in freezer until very chilled and very firm. About 45 minutes to an hour.
8. At this point preheat oven to 400F.
9. Pull sheet pan out of freezer and cut into 8 equal pieces. Place pieces separate from each other on tray and place into preheated oven. If desired scones can be egg washed and sprinkled with coarse sugar before baking.
10. Bake for 15-20 minutes until lightly browned along edges. Scones are very soft when coming out of the oven but firm up as they cool. Can glaze with flat icing after cooling completely if desired.

Cream Cheese Icing:

1. Sift confectioner’s sugar and vanilla powder.
2. Add softened cream cheese and mix with your electric stand mixer using the paddle attachment until evenly distributed.
3. Add milk 1 Tablespoon at a time until the mixture develops into a fairly thick consistency but thin enough to spread on loaf with a spatula.
4. Once the loaf is cool, spread evenly on top of the loaf and allow to sit uncovered for 10-15 minutes for icing to set.