SCONE HEAVEN!!! Sorghum flour, your NEW BEST friend!!!

Success Success Success!!!  Thanks SO much to the gluten free goddess I have discovered the most AMAZING pumpkin Scone recipe..soft fluffy moist and lighter than your average scone...I substituted oat flour (that I ground in a spice mill from gf oats) for the millet flour and use potato starch (NOT FLOUR) WOW!  it was even VERY yummy the next day...it went FAST!

Pumpkin Scones Recipe:
1 cup sorghum flour
1/2 cup organic millet flour/oat flour
1/2 cup tapioca starch or potato starch (not potato flour)
1 tablespoon baking powder
1/2 teaspoon  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 large egg
3 tablespoons real maple syrup
3 tablespoons milk whisked with 1/4 teaspoon lemon juice 


Instructions:


Preheat the oven to 350º F. Lightly grease a 9-inch Pyrex pie dish.


In a mixing bowl, whisk together the flours and dry ingredients. Add in the shortening by pieces and cut in the shortening (with a fork or a pastry cutter) and mix until the mixture looks sandy.


Add in the pumpkin,  egg, maple syrup and  milk. Beat the batter briefly until the dough forms a smooth mass. You do not need to beat the dough very long, just until it is mixed.


Scrape the dough into the prepared pie plate. Using lightly oiled hands pat and shape the dough into a smooth flat round. Press the dough all the way to the edges of the pie plate.


Use a thin sharp knife to score the dough into 6-8 wedges.


Bake the scones together in the pie dish.


Place the pie dish - or the baking sheet- in the oven. Bake until the scones are firm and slightly golden- roughly 20 minutes.


Cool the scones on a wire rack and make the maple nutmeg icing.

 Icing:

Use only a little liquid at a time as you beat the frosting. If it gets too thin, add more confectioner's (powdered) sugar. 


Ingredients:


1 cup confectioner's or powdered sugar
2 tablespoons pure maple syrup
1/2 teaspoon real vanilla extract
1 tablespoon milk
Pinch of nutmeg, to taste (start tiny, you can add more) 


Instructions:


Beat until smooth and add more milk a tablespoon at a time until the icing is creamy- but not too thin. Taste test and add more nutmeg if it needs it.


Beat the icing for three to four minutes (this improves the texture).


Spoon the icing into a pastry bag fitted with a simple tip (or use a plastic sandwich bag with a tiny hole cut in one bottom corner). Chill the icing while the scones are cooling a bit.


Squiggle the icing on top of the scones, or spread on the frosting with an icing knife, if you like a lot of sweetness adorning your scone.




Makes 6-8 scones.


SOOOOOOOO GOOOOODDD!!!!!