Low Iodine Classic Pumpkin Scones

Total time53 min

Prep time20 min

Cook time18 min

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Ingredients

8 servings

For the scones

2 cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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⅓ cup granulated sugar
1 tbsp baking powder
½ tsp fine salt
1 ½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
6 tbsp unsalted butter, frozen
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
½ cup canned pumpkin puree
4 tbsp heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
1 large egg
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
1 tsp vanilla extract

For the glaze

1 cup powdered sugar, sifted
2–3 tbsp milk
Chef's tip
Use a plain, unsweetened variety so it won't add sweetness, especially in savory dishes.
¼ tsp ground cinnamon
1 pinch ground ginger

Instructions

1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
2
In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined.

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