Gluten Free Pumpkin Scones

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5 from 4 votes

Gluten Free Pumpkin Scones

Sweet, tender and full of fall pumpkin spice flavors.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast

Servings: scones

Calories: 397kcal

Equipment

Food Processor

Ingredients

2 ¼ cups gluten free flour blend King Arthur Measure for Measure
2 ½ teaspoons baking powder
1 teaspoon ground cinnamon
1 ½ teaspoons pumpkin pie spice
½ teaspoon salt
½ cup unsalted butter cold
⅓ cup whole milk cold
1 large egg cold
½ cup canned pumpkin puree
½ cup light brown sugar
1 teaspoon pure vanilla extract
optional: coarse sugar for sprinkling on top before baking

Maple Glaze

2 tablespoons unsalted butter
⅓ cup pure maple syrup
1 cup sifted confectioners' sugar
pinch of salt to taste

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, 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 an 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 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.
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.

Notes

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.

* Pumpkin Pie Spice: Instead of prepared pumpkin pie spice, you can use 1 teaspoon ground cinnamon, ½ teaspoon each: ground allspice and ground ginger AND ¼ teaspoon each: ground nutmeg and ground cloves.

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