Gluten-Free Pumpkin Scones with Maple Nutmeg Icing
http://glutenfreegoddess.blogspot.com/2009/11/pumpkin-scones-with-...
- 1 cup sorghum flour
- 1/2 cup organic millet flour
- 1/2 cup tapioca or potato starch
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 1 teaspoon xanthan gum
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 4 tablespoons organic light brown sugar
- 7 tablespoons cold shortening
- 1/2 cup mashed cooked pumpkin or canned pumpkin
- 1 1/2 teaspoons Ener-G Egg Replacer, whisked with 2 tablespoons warm water till frothy
- 3 tablespoons real maple syrup
- 3 tablespoons rice milk, whisked with 1/4 teaspoon lemon juice
- Plain rice milk
- 1 cup confectioner's or powdered sugar
- 2 tablespoons pure maple syrup
- 1/2 teaspoon bourbon vanilla extract
- 1 tablespoon rice milk
- Pinch of nutmeg, to taste
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Pumpkin or canned pumpkin, cooked (1/2 cup)
- Condiments
- Ener-g egg replacer (1 1/2 teaspoons)
- Cooking & Baking
- Baking powder (1 tablespoon)
- Bourbon vanilla extract (1/2 teaspoon)
- Brown sugar, organic light (4 tablespoons)
- Cinnamon, ground (1/2 teaspoon)
- Cloves, ground (1/4 teaspoon)
Confectioner's or powdered sugar (1 cup)- Maple syrup, real (3 tablespoons)
- Maple syrup, pure (2 tablespoons)
- Millet flour, organic (1/2 cup)
- Nutmeg, ground (1/4 teaspoon)
- Nutmeg (1 Pinch)
- Sea salt, fine (1/2 teaspoon)
- Shortening (7 tablespoons)
- Sorghum flour (1 cup)
- Tapioca or potato starch (1/2 cup)
- Xanthan gum (1 teaspoon)
- Refrigerated
- Rice milk (4 tablespoons)
- Rice milk, Plain (1)
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Published November 25, 2009 (3 years ago).
13 people saved this recipe.
