Gluten-Free Pumpkin Scones
These gluten-free scones, made with pumpkin puree and pumpkin pie spice, are perfect for a fall brunch.

Preheat the oven to 400 degrees F (200 degrees C).

Line a baking sheet with parchment paper.

Combine flour brown sugar baking powder cinnamon baking soda salt nutmeg ginger and cloves in a large bowl.

Grate frozen butter into flour mixture and blend with a pastry blender until flour is crumbly with pea-sized crumbs.

Combine pumpkin puree 1/3 cup heavy cream egg and vanilla extract in a separate bowl.

Add to the crumb mixture and mix into a soft dough.