3 cups gluten-free all-purpose flour blend*, plus more for dusting
2 tablespoons granulated sugar
1 tablespoon baking powder
1 tablespoon finely chopped fresh sage
3⁄4 teaspoon fine sea salt
1⁄2 cup cold unsalted butter, cubed
3⁄4 cup cold buttermilk
1⁄4 cup canned pumpkin
1 large egg
Garnish: flaked sea salt and small fresh sage leaves
Instructions
Line a rimmed baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, sage, and fine sea salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs.
In a small bowl, stir together buttermilk and pumpkin. Add to flour mixture, stirring until a soft dough forms. (If dough seems dry and won’t come together, stir in more buttermilk, 1 tablespoon at a time, until it does.)
Turn out dough on to a lightly floured* surface, and knead gently until smooth by patting dough and folding it in half 3 to 4 times. Using a rolling pin, roll out dough to a 3⁄4-inch thickness. Using a 2-inch fluted round cutter dipped in flour*, cut as many scones as possible from dough without twisting cutter, rerolling scraps as necessary. Place scones, evenly spaced, on prepared baking sheet. Freeze until firm, approximately 20 minutes.
Preheat oven to 400°.
In a small bowl, whisk egg until smooth. Brush on tops of scones.
Garnish tops of scones by sprinkling with flaked sea salt and pressing a sage leaf onto each scone, if desired.
Bake until edges of scones are golden brown, 15 to 20 minutes. Serve warm or at room temperature.
Notes
*We used King Arthur Gluten-Free Measure for Measure Flour.
Recipe by TeaTime Magazine at https://teatimemagazine.com/gluten-free-pumpkin-sage-scones/