Gluten Free Pumpkin Scones

• 1/3 cup Greek yogurt
• 1 large egg
• 1/3 cup plus 2 tbsps unsweetened almond milk (or regular whole milk)
• 2 tsp raw apple cider vinegar
• 2 cups all purpose gluten-free flour (spoon and level method), 280 grams (see tips for how to measure flour without a scale)
• 1 tbsp baking powder, 8 grams
• 1/2 tsp kosher salt, 4 grams
• 6 tbsps cold unsalted butter, cut into cubes
• 3/4 cup pumpkin purée (blotted with paper towel)
• 1 1/4 cups shredded cheddar cheese (freshly grated preferred)
• 3 tbsp chopped fresh sage
• avocado oil spray

For sage butter:

• 3 tbsp butter (unsalted), softened
• 1 tbsp chopped fresh sage
• pinch of coarse/flaky salt

1. In a medium sized bowl, whisk together the yogurt, egg, milk and vinegar and set that aside. 
2. In a large bowl, whisk the flour, baking powder, and salt. Using a pastry cutter (or a fork), cut the cold butter into the flour until only small pieces remain. Try to work quickly to avoid the butter becoming too soft.
3. Add the pumpkin purée, and the wet ingredients and combine with a spatula until just combined and no flour lumps remains. Fold in the cheese and sage until combined.
4. Let the mixture sit while covered at room temperature for 15 minutes. 
5. Preheat the oven to 400℉ and line a baking sheet with parchment paper. 
6. Grease a ⅓ measuring cup with a spray of avocado oil (or grease with another oil) and use the cup to scoop the batter onto the prepared baking sheet. Place the scones somewhat close together in the center of the baking sheet (about 2-inches apart).
7. Transfer the baking sheet to the oven and bake for 20 to 24 minutes, rotating halfway through. Let cool on the baking sheet for five to ten minutes before removing and placing on a wire rack to cool.
8. When ready to eat, slather with some of the sage butter and enjoy warm.

Make the sage butter:

1. Mash together the softened butter, sage and a pinch of coarse or flaky salt (if using unsalted butter).
2. Transfer the butter to a piece of parchment paper and roll it up into a cylinder shape with your hands. Place in the fridge to firm up.