Gluten Free Pumpkin Chocolate Chip Scones Recipe

Ingredients

2 cups Gluten Free Flour

1 tablespoon Baking Powder

1/2 teaspoon Sea Salt

1 teaspoon Pumpkin Pie Spice

1/8 teaspoon Cloves

4 tablespoons Light Brown Sugar

1 stick Cold Unsalted Butter

1/2 cup Mashed Cooked or Canned Pumpkin (drained of additional liquid)

1 Large Egg

3 tablespoons Maple Syrup

1 tablespoon Lorann Oils Pumpkin Spice Emulsion

2 tablespoons Fulton Harvest Pumpkin Spice Liqueur or Milk of Choice

1/2 cup Mini Chocolate Chips

1 cup Powder Sugar

2 tablespoons Maple Syrup

1/2 teaspoon Lorann Oils Pumpkin Spice Emulsion

1 tablespoon Fulton Harvest Pumpkin Spice Liqueur or Milk of Choice

1/8 teaspoon Nutmeg

Scone Recipe:

Combine first 6 ingredients in mixing bowl and blend

Add cold butter in chunks and mix to form a coarse meal

Mix in pumpkin, egg, maple syrup, emulsion and milk. Beat till smooth and completely blended

Stir in chocolate chips

Scoop with ice cream scooper onto parchment lined cookie sheet.

Cover lightly with parchment and place in freezer for 15 minutes to set

At this point you can either continue to bake or place in freezer bags to use at a later date

Bake at 350 degrees for 30-40 minutes or till lightly golden on top. Frozen scones will take longer

Cool completely before frosting

Maple Nutmeg Icing:

Mix together powder sugar, maple syrup, emulsion, milk and nutmeg till smooth

Drizzle or frost cooled scones