Gluten Free Pumpkin Scones

• 1 cup Quinoa Flour
• 1/2 cups Tapioca Flour
• 1/2 cups Millet Flour
• 1 teaspoon Xanthan Gum
• 1/2 cups Sugar
• 1 Tablespoon Baking Powder
• 1/2 teaspoons Salt
• 1/2 teaspoons Ground Cinnamon
• 1/2 teaspoons Ground Nutmeg
• 1/4 teaspoons Ground Ginger
• 1/4 teaspoons Ground Cloves
• 6 Tablespoons Cold Butter
• 1/2 cups (heaping) Canned Pumpkin
• 3 Tablespoons Heavy Cream
• 1 whole Large Egg
• 1 cup Powdered Sugar
• 2 Tablespoons Heavy Cream Or Milk
• 1 cup Powdered Sugar
• 2 Tablespoons Heavy Cream Or Milk, More As Needed
• 1 pinch Cloves
• 1 pinch Ginger
• 1/4 teaspoons Cinnamon

1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or line one with parchment paper.
2. Combine flours, xanthan gum, sugar, baking powder, salt, and spices in a large bowl.
3. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious.
4. Set aside.
5. In a separate bowl, whisk together pumpkin, half and half, and egg.
6. Fold wet ingredients into dry ingredients.
7. Form the dough into a ball.
8. Pat the dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide).
9. Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions.
10. Cut those three slices diagonally so that you have 6 triangular slices of dough.
11. Place on prepared baking sheet.
12. Bake for 14-16 minutes.
13. Scones should begin to turn light brown.
14. Place on wire rack to cool.
15. TO MAKE THE PLAIN GLAZE:
16. Mix the powdered sugar and milk together until smooth.
17. Use more milk or powdered sugar as needed to reach glaze consistency.
18. When scones are cool, use a brush to paint plain glaze over the top of each scone.
19. As the plain glaze firms up on top of the scones, make the spiced glaze.
20. TO MAKE THE SPICED GLAZE:
21. Combine the ingredient for the spiced icing together.
22. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour).
23. A squirt bottle works great for this, or you can drizzle with a whisk.

quinoa flour, tapioca flour, millet flour, xanthan gum, sugar, baking powder, salt, ground cinnamon, ground nutmeg, ground ginger, ground cloves, butter, pumpkin, heavy cream, egg, powdered sugar, heavy cream, powdered sugar, heavy cream, cloves, ginger, cinnamon

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/gluten-free-pumpkin-scones/ (may not work)