This delectable recipe comes from my fabulous radio sponsor, Cheri’s Hazel Cream and is just in time for holiday making and baking, and eating!
Yummy pumpkin scones are topped with a coffee icing, and they pair perfectly with a cup of morning coffee or afternoon tea.
Serve with breakfast, brunch, as an afternoon delight, or evening treat. Cheri recommends using gluten free flour, dairy-free butter, egg recplacement, and of course, her own dairy-free Cheri’s Hazel Cream! They look soooo delish. Let me know how quickly a batch disppears at your house!
Pumpkin Scones with Coffee Icing
Ingredients:
3 cups gfJules Gluten-free All Purpose Flour
2/3 cups packed brown sugar
1 Tbs baking powder
1 tsp cinnamon
1 tsp nutmeg
8 Tbs dairy-free butter, chilled
1 cup pumpkin puree
2 Tbs Bob’s Red Mill egg replacer
4 Tbs water
1/4 cup Cheri’s HazelCream, mixed as CREAM according to package instructions
For the icing:
5 cups confectioner’s sugar, sifted 1
/3 cup strong coffee
2 Tbs butter, melted
Directions:
Mix egg replacer with warm water. Let sit for 10 minutes.
Make Cheri’s HazelCream, mix as CREAM (16 oz water).
Mix the pumpkin, Cheri’s HazelCream, and egg replacer together, set aside.
Mix flour, brown sugar, baking powder and spices together.
Add the butter, use a pastry cutter to work it in. It should look crumbly.
Add the wet ingredients to the dry.
Mix into a dough, your hands are good tools.
On a floured cutting board, form the dough into a log shape. Cut into 6 slices, then cut each slice diagonally. Place on a baking sheet.
Bake the scones for 25 minutes at 425F.
Let cool before icing.
Coffee Icing:
Sift the confectioner’s sugar.
Mix with melted butter and coffee.
Spread on the scones.
*Cheri recommends: Cheri’s HazelCream, gfJules Gluten-free All Purpose Flour, Bob’s Red Mill Egg Replacer