One of my favorite treats during the Christmas season is Aspen Mulling Spices. I love to mix the spice mix with warm apple cider for a fun treat after playing with the kids outside and it's even better in a warm glass of wine - simple Glogg (mulled wine)! My love for Aspen Mulling Spices along with my love of pastries gives birth to these delectable morsels.
Scones
3 cups all-purpose Gluten Free flour ( see below for my recipe)
1/2 cup white sugar
3 Tablespoons Aspen Mulling Spices
5 teaspoons baking powder
1 teaspoon xantham gum
1 tablespoon Nielsen –Massey Vanilla
3/4 cup butter, chilled
1 egg, beaten
1 cup milk
Glaze
3 tablespoons butter
2 cups Powder Sugar
1 Tablespoon Aspen Mulling Spices
1/8 cup Milk
Pre heat oven to 400 degrees F. Line pan with parchment paper.
In a large bowl, combine GF flour mixture, sugar, Aspen Mulling Spices, xantham gum and baking powder. Cut in butter. Mix the egg and milk in a small bowl, and stir into flour until combined – do not over stir.
Use a scoop to place small mounds of dough on the cookie sheet.
Bake 15 minutes in the preheated over, or until golden brown
Glaze
Place butter in a fry pan over medium low heat. Slowly melt, then brown the butter. Use caution not to burn the butter. Butter should be a light tan color once brown. In a bowl, combine the powder sugar, Apsen Mulling Spices, milk and stir. Add the brown butter, if there is sediment in the brown butter, be careful no to transfer this into the glaze mixture. Stir completely. Add more milk if texture is still too thick. Using a spoon, fork or spatula, gently glaze the cooled scones and Enjoy!
Gluten Free All-Purpose Flour
2 Cups Brown Rice Flour
2/3 Cups Potato Starch
1/3 Cups Tapioca Flour
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