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Gluten-Free Pumpkin Scones With Maple Nutmeg Icing

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Gluten-Free Pumpkin Scones With Maple Nutmeg Icing

Ingredients

  • 1 cup sorghum flour
  • 1/2 cup organic millet flour
  • 1/2 cup tapioca or potato starch
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 4 tablespoons organic light brown sugar
  • 7 tablespoons cold shortening
  • 1/2 cup mashed cooked pumpkin or canned pumpkin
  • 1 1/2 teaspoons ener-g egg replacer, whisked with 2 tablespoons warm water till frothy
  • 3 tablespoons real maple syrup
  • 3 tablespoons rice milk, whisked with 1/4 teaspoon lemon juice
  • plain rice milk
  • 1 cup confectioner's or powdered sugar
  • 2 tablespoons pure maple syrup
  • 1/2 teaspoon bourbon vanilla extract
  • 1 tablespoon rice milk
  • pinch of nutmeg, to taste
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Published 2014-09-09 13:01:57 (2 years ago).

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