Ingredients

• ½ cup Pumpkin Puree (123 g)
• ¼ cup Milk (60 g)
• 1 Egg (50 g)
• 1 tsp Vanilla Extract
• 2 ¼ cups + 2 Tbsp, divided Gluten Free Biscuit & Baking Mix (340 g)
• ¼ cup Brown Sugar (55 g)
• ¼ cup Cane Sugar (55 g)
• 1 ½ Tbsp Pumpkin Spice
• ½ tsp Kosher Salt
• ½ cup chilled unsalted Butter, cubed (113 g)
• ½ cup finely diced Crystalized Ginger (65 g)

• 1 ½ cups Powdered Sugar (150 g)
• 3–4 Tbsp Milk (45–60 g)

Instructions

1. Preheat oven to 400°F.
2. Mix together pumpkin puree, milk, egg and vanilla extract in a small bowl and set aside.
3. In a large bowl, whisk together 2 ¼ cups baking mix, sugars, pumpkin spice and salt. Use a fork or pastry blender to cut cubed butter into the flour until the size of peas.
4. Add the pumpkin mixture and ginger pieces to the flour mixture and mix until just combined.
5. Turn mixture out onto a surface dusted with 1 tablespoon baking mix. Gently squeeze the mixture together and dust with the remaining tablespoon baking mix. Roll and shape dough into an 8-inch round. Cut into 8 triangles and transfer to a parchment-lined baking sheet. Bake for 18–20 minutes.
6. Whisk together powdered sugar and milk to form a thick glaze. Wait until the scones are mostly cooled, then dollop with glaze.