Pumpkin Butter Scones with Maple Icing

Pumpkin Butter Scones with Maple Icing

This recipe is so delicious and easy with a food processor! It comes from the amazing Nicole over at Gluten Free On a Shoestring. I'm going to go over my process and tips for this recipe but for the recipe itself, we'll head on over to her page. 

Pumpkin Butter Scones with Maple Icing

Medium energy recipe
 

Medium energy due to working and rolling out dough.

Accessible Tips

  • Nicole recommends mixing in the butter to dry ingredients by hand, but to make life easier pop them into your food processor with your dry ingredients and pulse a few times. You want the butter slightly larger than pea sized.
  • When rolling out the dough, remember not to put much pressure on the rolling pin. Smushing your dough will press the butter and may ruin the structure of your dough. If it gets hard to handle, pop it in the freezer for a few minutes. I didn't have any issues with it and thought the dough was a pleasure to work with.
  • You can freeze this dough ahead of time to bake later so you can serve them for breakfast fresh without stressing out your morning.
  • Buy pumpkin butter to save some energy and time. Trader Joe's has a great one. Just be sure to read ingredients if you have food allergies/sensitivities.
Just look at these puppies! So delicious and I think they look pretty a bit rustic.

Just look at these puppies! So delicious and I think they look pretty a bit rustic.

This recipe is so delicious and easy! Definitely give it a go for your fall baking.

Get the recipe here.

This recipe will be a staple in my household. I also have a bit of a pumpkin obsession so be ready for lots of pumpkin recipes this fall! 

♡ Squishes & Love

-Alyssa

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