Gluten-Free Pumpkin Scones
The day I made these scones was the start to some really shitty days (with the exception of a Saturday get-away with my husband). It was Friday and I had left my 11am class with intentions to walk back to my car and drive home. While I did make it to my car, I didn't expect the trip to my car to be death defying.
Let me first tell you about the surrounding areas of UC Berkeley, most especially the south side. The area is constantly filled with pedestrians that are less of human and more of a video game glitch. They are always appearing and disappearing walking in the middle of the street. For the last 2 semesters I have had to drive to school due to 11am classes (Bart parking starts at 10am, and it takes an hour in transit to get to campus) and I always park in either a garage or street parking for the days I only have a 1-hour class. Through the experience of driving to school, I learned that almost no one looks both ways when crossing the street. In fact, they don't even stop. Sure they've got the right of way, but when you've got a never-ending line of students crossing, looking down, oftentimes glued to the glass of their phones, you wish they didn't have the right of way. I've been stuck at a stop intersection at most 5 minutes, when really, it shouldn't exceed 30 seconds. The walkers of Berkeley don't care if you've got somewhere to be, and they probably don't care about anything at all. They probably want to get hit.
And you're probably wondering, why is she speaking from the perspective of a driver, when she, a pedestrian, was hit by a driver?
Because I actually know what it's like to step on your gas pedal, thinking the coast is clear, and out of nowhere, like LITERALLY nowhere, someone appears, walking across the street.
Now, I wasn't on my phone. I did check a text once stepping into the street with a bunch of other students, put my finger on the lock button and jammed my phone into my pocket, aiming for my car on the opposite side. Say if I didn't do that. Say if I responded to the text message from my sister-in-law who asked what I was doing that weekend, I would have gotten hit with injury and possibly death, and to even write this makes me want to throw up.
But I didn't. I got hit by the front right corner of the truck and pushed myself off so fast that I jumped backward standing just where the tire stopped. I was in such shock...well, let me call it confusion, because I looked at the driver with a WTF face, and then continued walking (this time around the back of the truck). Once I was almost to the curb, I looked down and realized, I wasn't holding anything. My notebook, a paperback copy of The Sound and the Fury, and my green pen, was in the middle of the street and the truck was long gone. I looked around me to see if it was safe to return back to the middle, and this time there was no other pedestrian. Just me, and a bunch of drivers looking at me probably wondering, "is she okay?" "what is she doing?" "uhhhh." I return to the place of my near-death moment, picked up my books and headed to my car. In the few seconds between that spot and my car, I wanted badly to drop to the ground and sit down, but I told myself, just get to the car.
Once I sat in the driver's seat, I attempted to turn on the battery to open the windows since it was so warm. My hands were trembling to the point where I yelled out OH MY GOD. That's when I realized what had just happened. I was shaking, short of breath, and nearly crying. I was in shock. I tried texting my sister-in-law to explain what had just happened but nothing could come out right. Nothing was making sense.
After a phone call with my husband and a few minutes of deep breathing, I finally picked up the courage to drive home. And there, these scones were born.
As for the other "shitty days," I wish I could pretend like they didn't happen. Not only did the result of the election light a fire in the heart of the Bay Area, but some tests results as of recent lit a fire in my heart. My doctor, Dr. Jolene Brighten, sent out an e-mail on Wednesday morning referring to the health of her patients during this day where we learned the truth of most American's opinions on race, gender, sexual identity and the politics of it all. Her words turned down that fire in my heart, even though it was towards another matter:
When everything we thought "should" happen didn't, we lose trust. We lose our ability to stay present. And we feel that everything is in complete choas -- which creates internal choas -- your mind, your body, your entire being feels that choas.
When you feel fear, ground down into the Earth.
Thanks Dr. B.
Gluten-Free Pumpkin Scones - Recipe by Laura Fuentes w/ extremely helpful instructional video
Yield: 8 scones
For the scones:
- 1 1/4 cup brown rice flour and more for the surface
- 1/4 cup tapioca starch
- 1/4 cup sugar
- 3 teaspoons xanthan gum
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoon pumpkin pie spice
- 6 tablespoons unsalted cold butter, frozen
- 1/2 cup pumpkin puree
- 2 tablespoons half & half
- 1 large egg
For the glaze:
- 1/3 cup powdered sugar
- 3 teaspoons milk (or half & half)
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon pumpkin spice
- First and foremost, throw your butter in the freezer for 30 minutes if they aren't already frozen (Laura's recipe calls to grate the butter and this is a great method for the scones as they require little bits of hard butter to hold their shape)
- Preheat oven to 425° F
- Line a baking sheet with parchment (Laura use a scone pan, but can be used without)
- Sift together all dry ingredients (from brown rice flour to pumpkin spices) into a large mixing bowl
- In another bowl mix pumpkin puree, half & half, and egg
- Grate your butter using a cheese grater, if you don't have a cheese grater, cut the butter into small pea-sized bits.
- Add into the dry mixture and combine with your hands until there are no large lumps. (I like to gently rub the butter through my fingers to break them)
- Now add the wet ingredients to the mixture and fold with your hands.
- Once combined and a dough is formed (while still somewhat sticky), transfer to a floured surface.
- Pat down to create a round shape, then cut 4 times, diagonally, like you would a pie or round cake. This will make 8 pieces.
- Transfer to pan and bake for 14-16 minutes until they are light brown, rotating the pan just once at 7 minutes.
- Remove from oven and transfer to a wire rack to cool.
- To make the glaze, sift the powdered sugar then add to a bowl with milk and spices. whisk until combined. Drizzle the scones with the glaze and wait 10 minutes to harden.
Notes: I doubled the recipe to make 16 scones, and enjoyed these scones with Kerrygold butter and raw honey. I wonder what it would be like to add pumpkin seeds. Let me know if you've tried that!