Gluten-free Pumpkin Scones

Although it's hard for me to admit (okay, not so hard), I am a huge fan of Starbucks pumpkin scones, but this whole 'avoid wheat' thing has put a kabosh on indulging. Until now. This morning, waking up to a dusting of snow outside, I was inspired to bake. I grabbed a box of Gluten-Free Pantry Muffin & Scone mix from my shelf, then Googled "pumpkin scones" and found this recipe. I merged the recipe from the mix box with the Googled one (based on what I have in the kitchen) and now the almost finished product is cooling on my stove!

Gluten-free Pumpkin Scones
Preheat oven to 375°

Bag of Muffin & Scone Mix (I used Gluten-Free Pantry)
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
(1/4 tsp ginger - I omitted because I don't have any)
1 stick, cold unsalted butter, cut into small pieces
Using pastry knife or fork, cut butter into dry ingredients until mixture is crumbly, without any big chunks of butter.
Combine 1/2 can of pumpkin, 1 egg, and 3 Tbsp of buttermilk in a small bowl, then fold into well mixed dry ingredients.
Form into a ball, gently roll out on floured surface into a 1" thick rectangle. Cut into triangles, then transfer onto greased baking sheet.
Bake 15 minutes, until slightly brown.

Cinnamon spice glaze
1 c + 1 tsp powdered sugar
2 Tbsp milk
dashes of cinnamon, nutmeg and clove (sorry, didn't measure but I did use mostly cinnamon)
Brush onto cooled scones.

Since starting this post, I have eaten two—didn't even wait for the icing to harden! These pumpkin scones are much less dense than their Starbucks inspiration (which actually is a good thing) and they are a wonderful, sweet treat on this blustery, winter day.