Pumpkin & Oatmeal Scones with Candied Ginger

Inspired by Genevieve Ko’s NY Times Recipe, these delicious scones give us all the fall feels. Make a large batch and put half of the unbaked dough in your freezer. That way you have scone dough ready to go to brighten any weekday morning. Happy Baking!

Makes 24 scones

Ingredients

3 cups white rice flour

1-1/2 cups sorghum flour

1 cup GF rolled oats, plus more for sprinkling

1 cup white sugar

2 TB baking powder

2 tsp kosher salt

2 tsp xanthan gum

2 tsp ground cinnamon

2 tsp ground ginger

1 tsp ground nutmeg

1 tsp ground cardamom

1 cup (2 sticks) cold unsalted butter, cut into small cubes

1, 15-ounce can pumpkin puree

1 cup finely chopped crystalized ginger

4 large eggs

Method

1. Preheat the oven to 400° F. In the bowl of a stand mixer fitted with the paddle attachment, stir together flours, oats, sugar, baking powder, xanthan gum, salt, and spices.

2. Add the cold butter and mix on low speed until butter is the size of peas and coarse crumbs form. Toss in the ginger until evenly coated.

3. In a small bowl, whisk the pumpkin puree and eggs together until smooth. Add to the dry ingredients and mix on low speed until no dry bits remain and mixture forms a ball that holds together.

4. Dust your counter or cutting board with white rice flour. Divide the dough ball into 4 equal sized pieces and place on your counter. Using floured hands, pat each ball into a 6-inch diameter x 3/4-inch round. Cut each round in half (you now have 2 pieces), then each half in half again (you now have 4 pieces), then each quarter in half (you now have eight pieces).

5. Line 2 baking sheets with parchment. Place 8 scones on each baking sheet. Brush the tops with cream, egg wash, or almond milk and sprinkle with reserved oats. Bake for 20-22 minutes until lightly golden brown and the feel just set in the middle when pressed gently with your finger. Allow to cool to rom temperature before serving.

Note- You can freeze any unbaked scones closely spaced on a parchment lined baking sheet until solid. Place frozen scones in a zip-top bag and store in your freezer until ready to bake, up to 1 month.