As promised, I perfected my mini pumpkin scone recipe infused with fall inspired spices: ground cloves and cinnamon. I dressed them up with a little maple glaze too! I like to enjoy these yummy bite size treats in a comfy & warm sweater with a cup of tea or coffee. The best part of fall is feeling warm and cozy when the air is cold and crisp. Anything pumpkin infused is so good. Are you with me?
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When you’re a food blogger…this is what life looks like…more than maybe I want to admit! Ha! 🙂 Since I am a science nerd most of the time…I love the creative outlet that blogging has allowed in my career.
This scone recipe is gluten free and low FODMAP. Keep to a two mini-scone or 1 large scone portion.
Any recipes you want me to create low FODMAP?
- Makes: 14 mini scones or 6 large scones (serving size 2 minis or 1 large)
- 2 cups gluten free flour blend ( I used King Arthur GF Measure for Measure Flour)
- 1/3 cup sugar
- 1 1/2 teaspoon baking powder (use GF, if following gluten free diet)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, cold, cut in small pieces
- 3/4 cup canned pumpkin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/2 cup lactose free milk
- Optional toppings:
- semi sweet chocolate chips
- chopped walnuts
- Maple Drizzle
- 1/4 cup confectioner's sugar
- 1 teaspoons maple syrup
- 1 tablespoon lactose free milk
- Preheat oven to 400 degrees.
- Prepare mini scone pan as directed or lightly oil a baking sheet if shaping your own scones (I purchased Stonewall Kitchen mini scone baking pan).
- In medium bowl, add flour blend, sugar, baking powder, baking soda, salt and butter.
- Using pastry cutter, blend butter into dry ingredients, to form a fine crumb like consistency,
- Add in pumpkin, cinnamon,cloves and milk; mix with spoon to blend together.
- With hands, lightly knead dough into smooth ball.
- If making large scones, place dough ball onto middle of lightly oiled baking tray.
- Press top of dough down to flatten the ball into a 6-8 inch round, then slice into 6-8 wedges.
- Spread scones out on baking tray with about 1-2 inches inches apart.
- Alternatively, use the mini scone pan, as I did, and fill dough about 3/4 full for each scone to make about 14 mini scones.
- Top scones with 1 -2 teaspoons chopped walnuts or chocolate chips, if desired, by gently pressing the toppings into dough. (I left some scones plain too.)
- Bake the large scones for about 18-20 minutes or until cake tester comes out clean OR the mini-scones for about 14 minutes.
- While scones cool, make maple drizzle.
- In small bowl, whisk confectioner's sugar, maple syrup, and lactose free milk. (If icing is too thin just add a little more confectioner's sugar.) Drizzle over scones.