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. 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.
2-¼ cups gluten-free baking mix
2 tsp baking powder
1 tsp ground ginger
1 tsp ground cinnamon
½ tsp ground cloves
½ tsp ground nutmeg
¼ tsp salt
¾ cup pumpkin puree
3 Tbsp brown sugar
2 Tbsp canola or vegetable oil
3 Tbsp molasses
1 tsp vanilla extract
½ tsp baking soda
1 tsp apple cider vinegar
1 cup powdered (confectioners) sugar
1 Tbsp soy milk
To Make It:
In a small mixing bowl, put the gluten-free baking mix, baking powder, ginger, cinnamon, cloves, nutmeg and salt. Toss lightly with a fork to mix well. Set aside.
In a medium mixing bowl, put the pumpkin puree, sugar, canola oil, molasses and vanilla extract. Stir together until blended. In a separate cup, put the baking soda and 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.
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, cut a line down the middle. Then cut two more lines on each side so you have four rows. Then cut lines perpendicular to those lines. Then cut diagonal lines going one way only, intersecting the corners. (For photos showing this, go here.)
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.
Put 1 cup powdered sugar into a small mixing bowl. Add 1 Tbsp soy milk. Mix thoroughly with a spoon. It will be fairly thick. Spoon the icing into a plastic zipper bag. I use freezer bags since they are fairly stout. 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.
|Serving Size||1 mini scone|
|Number of Servings||40|
|Amount Per Serving|