Gluten Free Pumpkin Scones

Really quick Gluten Free Pumpkin Scones are a fall family favorite for breakfast, snacks and dessert. Goes great with a hot cup of tea, hot chocolate, coffee, or a delicious Pumpkin Spice Milk.

Topped with easy maple drizzle and full of pumpkin spice flavors, these scones are the perfect autumn or winter treat. Sweet, tender and made with Gluten Free flour!

These scones were inspired by my incredibly delicious Gluten Free Cinnamon Roll Scones, and pairs well with this White Chocolate Mocha. Can't you just picture yourself snuggled under a cozy blanket with your favorite candle and a hot cup of coffee with this delicious pumpkin scone? I may have done that yesterday even though it's barely cold yet.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Top tip
• Gluten Free Pumpkin Scones
• Food safety
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Ingredients

For the scone

• Gluten Free Flour Blend
• Baking Powder
• Ground Cinnamon
• Pumpkin Pie Spice
• Unsalted Butter — one of the few times that cold butter is necessary
• Whole Milk — or your choice of milk
• Egg — also good to keep cold so the whole mixture stays cold until ready to bake
• Canned Pumpkin Purée
• Light Brown Sugar
• Pure Vanilla Extract
• optional: coarse sugar for sprinkling on top before baking

Maple Glaze

• Unsalted Butter
• Pure Maple Syrup
• Sifted Confectioners’ Sugar – it may not seem necessary to sift the powdered sugar, but trust me, it really helps get rid of any lumps, making a smooth and beautiful glaze

See recipe card for quantities.

Instructions

• Preheat oven to 400 degrees F (204°C). Adjust baking rack to the middle-low position. Line 1 or 2 large baking sheets with parchment paper or silicone baking mat(s). If making mini scones, I use 2 baking sheets. Set aside.
• Make the scones: Whisk the gluten free flour, baking powder, cinnamon, pumpkin pie spice, and salt together in the bowl of a food processor. Add cold butter to the flour mixture and blitz until about pea-sized crumbs. Set aside.
• In a medium bowl, whisk ⅓ cup whole milk, the egg, puréed pumpkin, brown sugar, and vanilla extract together in a small bowl. Add the flour mixture and then mix it all together until everything appears moistened.
• With floured hands, work the dough into a ball as best you can and transfer onto a floured work surface. Press into a neat 8-inch disc and, with a very sharp knife, cut into 8 equal wedges. To make smaller scones, press dough into two 5-inch discs and cut each into 8 equal wedges. (Larger scones are pictured in this blog post.)
• Place scones at least 2 inches apart on the prepared baking sheet(s). Using a pastry brush, brush scones with whole milk and sprinkle with coarse sugar, if desired. (Gives a nice crunch!)
• Bake the larger scones for 20-25 minutes or until lightly browned. If you made 16 smaller scones, bake for 18-20 minutes or until lightly browned. Remove from the oven and allow to cool for a few minutes as you prepare the icing.
• Make the glaze: In a medium bowl microwave the butter and maple syrup together for about 30 seconds, until butter has melted. Whisk in the sifted confectioners’ sugar. Taste and add a pinch of salt if desired. Drizzle over warm scones.

Hint: Using gluten free flour will make for a wetter dough, so lining baking sheets with unbleached parchment paper helps keep the scones from sticking to the pan.

Substitutions

There are a few ways to adjust this recipe to fit preferences.

• Dairy Free - instead of using butter, substitute with a vegan butter placed in the freezer. Also try almond milk instead of whole milk.
• Vegan - to replace the egg, try using a flaxseed egg, like in our Vegan Vanilla Donut recipe. I haven't tried it in this recipe, but it should work just fine.
• Keto - to make this recipe keto friendly, replace the light brown sugar with a keto-friendly sugar substitute and the confectioner's sugar with the same, or skipping it altogether.

Variations

Adjusting this pumpkin scone recipe is simple. Make little scones for giving to the kids or bringing to a potluck breakfast. Or skip the drizzle to make perfect for dipping.

• Make Small Scones - simply divide dough into two 5 inch circles and slice into 8 smaller wedges each. Bake for 18-20 minutes until set.
• Add Cinnamon Chips - try adding cinnamon baking chips for a fun and different addition to these scones. Simply add the chips to the dough by gently folding in after combing all other ingredients.
• More Drizzle - skip the raw sugar and double the glaze recipe. Instead of drizzling, dip scones or pour over the entire top of each scone to add extra sweetness.

Equipment

I love using my food processor (mine is 10 years old and still going strong) to add cold butter into scones, since it takes about 10 seconds and saves my wrist.

However, you can use a pastry cutter, or a fork. Using your fingers will often add too much warmth and cause the butter to melt, so it's not the preferred method.

Storage

Make Ahead Instructions: Plain baked scones freeze well for up to 3 months. Thaw overnight in the refrigerator then heat up to your liking before icing and enjoying.

These stones will stay fresh at room temperature for up to 2 days. Typically gluten free baked goods are best enjoyed the same day or next day.

This recipe has been adapted from the delicious recipe at Sally's Baking Addiction. Her recipe uses regular flour (and a few other adjustments), so if you're not concerned with using gluten free flour, check out her recipe!

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw dough
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.