Gluten Free Pumpkin Scones

My husband's cousin Debby sent me this recipe many months ago and I am finally trying it because I finally found Millet flour.

Ingredients

• 1 cup millet flour ( I used Bob's Red Mill)
• 1 cup tapioca flour
• 1/3 cup brown sugar
• 1 tablespoon arrowroot flour/powder (I used Bob's Red Mill)
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon, ground
• 1/2 teaspoon nutmeg, ground
• 1/4 teaspoon cloves, ground
• 1/4 teaspoon ginger, ground
• 6 tablespoons Spectrum Organic All Natural Butter Flavor Shortening (I did not use the butter flavored, just regular Spectrum) 
• 1 EnerG egg replacer (I used one large egg)
• 1/2 cups pumpkin, canned
• 3 tablespoons milk (I used vanilla almond milk)

Instructions

• Refrigerate Shortening until ready for use (30 minutes is good).
• Line a baking sheet with parchment paper or use baking stone.

In the bowl of a stand mixer with the paddle attachment, stir together the dry ingredients. Add the chilled shortening in by the tablespoon. Mix on medium-low speed until the texture resembles coarse cornmeal, with shortening pieces no larger than pea-size.

In a separate bowl, whisk together your egg replacer, pumpkin and allowed milk. Fold wet ingredients into dry and form into a dough ball. (You may need to use your hands to get it all fully incorporated.)

Pat out dough ball onto baking sheet until about 1 inch thick and form into a circle (I used a spatula). Refrigerate for 30 minutes, if not firm enough to form or cut. Cut triangle slices with large knife, then cut triangles in half, making a concentric circle. Here is my picture before I put it in the fridge:

Bake for 14-16 minutes (I did 20 minutes) @ 425 or until light brown. I thought the scones were looking dry but they did not taste dry. The inside seemed to not have cooked but it was cooked. Baking gluten free certainly is different and looks different....something I am still getting used to.

Make the sugar glaze and spread on top of the cooled scones.

Spiced Glaze: (I halved the recipe and found that was plenty)
1 cup brown sugar
2 Tbsp allowed milk (I used vanilla almond milk)
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1 pinch ground ginger
1 pinch ground cloves

Allow icings to harden before serving or microwave about 15 seconds before serving and serve warm.

http://willingcook.com/the-willing-cook-a-long-pumpkin-scone-and-challenge-revision/