Gluten-free Chocolate Chip Pumpkin Scones

When you go to make scones, it's always a bit of a commitment.  But are they worth it!  I'm so happy I'm decided to "whip up" this batch after Sunday morning Mass.  I took an original recipe and made some modifications.  I turned the recipe gluten-free, added chocolate chips, and opted out of the pumpkin frosting.  The original can found here. Here's what I did:

What you'll need:

2 cups gluten-free all purpose flour
1/4 cup coconut flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
 1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/8 tsp ground cloves
1/4 cup packing light brown sugar
3 Tbsp granulated sugar
1/2 cup unsalted butter, cold and diced into 1/2 inch pieces
1/2 cup + 1 Tbsp pumpkin puree, chilled
3 1/2 Tbsp buttermilk
1 large egg
1 tsp vanilla
1 Tbsp honey
1 Tbsp half and half

For the glaze:

1 cup powdered sugar
2 Tbsp half and half

Directions:

For the scones:

Preheat oven to 425 degrees.  In a food processor pulse together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, brown sugar and granulated sugar until well blended (or whisk by hand).

I then poured the mixture into a bowl and added the diced butter a few pieces at a time and mixed the butter into the flour mixture by hand.  Make sure the butter is no longer visible and well mixed.

Create well in the center of the bowl.  Set aside.

In a separate bowl, whisk together chilled pumpkin puree, buttermilk, egg, vanilla extract, and honey. Pour mixture into well in flour/butter mixture.  Stir mixture with a wooden spoon to incorporate, then knead in bowl by hand several times to bring mixture together.  Dust a work surface with flour then invert dough onto surface.  Pat and shake dough into an even 8-inch round.  Using a large knife, slice into 8 equal wedges.  (You'll need to dust the knife with flour many times as the dough will be very sticky.)

Transfer scones to greased baking sheet.  Brush tops with 1 Tbsp half and half then bake in preheated oven for 13 minutes until tops are golden brown and toothpick comes out clear.  Transfer to wire rack and let cool.

For the glaze:

In a mixing bowl, whisk together powdered sugar and half and half.  It should be fairly thick.  Spoon and spread mixture on to the tops.  Let sit.

Enjoy!  We sure did.