I needed an appetizer to take to a pool party that would appeal to children, plus was gluten-free, egg-free, nut-free and dairy-free. Whew! I came up with these Pumpkin Mini Scones. They were one of the first things to go. If you don’t have to worry about gluten, try them with King Arthur unbleached white flour.
My first four tries tasted good, but weren’t quite there. The dough was very sticky, so I added flour to it. The result was that the mini scones ended up between dry and chalky. Not very appealing. For the fifth try, I chilled the dough. Made all the difference in the world.
Here is how to make them. For a shorter version and for nutrition information, go to the recipe page.
In a small mixing bowl, put 2-¼ cups gluten-free baking mix, 2 tsp baking powder, 1 tsp ginger, 1 tsp cinnamon, ½ tsp cloves, ½ tsp nutmeg and ¼ tsp salt. Toss lightly with a fork to mix well. Set aside.
In a medium mixing bowl, put ¾ cup pumpkin puree, 3 Tbsp brown sugar, 2 Tbsp canola oil, 3 Tbsp molasses and 1 tsp vanilla extract. Stir together until blended. In a separate cup, put ½ tsp baking soda and 1 tsp apple cider vinegar. Stir to ensure it all reacts. Add this to the medium bowl. Stir to mix well. Add the flour mixture, ½ at a time, and stir to mix well. Cover the bowl with plastic wrap or a lid and put into the refrigerator. Chill for at least one hour.
Thirty minutes before you are ready to bake the scones, preheat your oven to 400°F. Line two cookie sheets with parchment paper.
Here is the trick for the nice, triangular shapes. Lay out a rectangle of parchment paper on the counter. Remove the dough from the refrigerator. Press it into a square or rectangle about ½ inch thick. Using a pizza cutter (works MUCH better than a knife), cut a line down the middle. Then cut two more lines parallel to this on each side so you have four rows.
Then cut lines perpendicular to those lines so you have squares or rectangles.
Then cut diagonal lines going one way only, intersecting the corners of the squares or rectangles.
You now have mini triangular scones. Using a table knife, nudge up the corner of each scone and put it on a cookie sheet. You should be able to get all of these on two sheets. Bake for 6 to 8 minutes, until just done. Remove from the oven, then remove the scones to racks to cool completely.
For the icing, put 1 cup powdered sugar into a small mixing bowl. Add 1 Tbsp soy milk. Mix thoroughly with a spoon until it is smooth. It will be fairly thick. Spoon the icing into a plastic zipper bag. I use freezer bags since they are sturdy. Lay the bag on the counter and push the icing into one corner. Snip a small piece off the corner of the bag.
To minimize mess, lay parchment paper on the counter (you can likely use the parchment paper from the cookie sheets). Put the cooling racks loaded with scones onto the parchment paper. Squeeze the icing onto each scone.
Serve and watch these get snapped up.
Until next time,
Lisa, aka Veggie Gal