Gluten Free/Dairy Free Pumpkin Scones

So Pumpkin is always my favorite flavor this time of year. This year I wanted to make something new and follow the Gluten Free/Dairy Free diet i’ve been working with. I was in line at Starbucks looking at the pastry case and that’s when it hit me…let’s go for broke and make pumpkin scones.

Ingredients:

Gluten Free Pantry’s Muffin/Scone Mix

(Follow recipe on back but replace the following…

Butter –  I used Saffola Margaine

Buttermilk – Pumpkin Spice Silk Soy Milk and a teaspoon of apple cider vinegar

Add a 1/3 can of pumpkin and pumpkin pie spice

A teaspoon of vanilla.)

Bake per instructions or until golden brown edges.

For the drizzled glaze:

Powdered sugar

Teaspoon of Vanilla

Dash of Pumpkin Pie Spice

Pumpkin Pie Silk Soy Milk to desired thickness

I don’t measure the powdered sugar or milk, I just eyeball but you want it to be thick enough to stand on its own but not too thick that you can’t pipe it over the scones. The glaze is also great on Pumpkin Bread/Cake.

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~ by jennl4 on December 5, 2011.

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