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This recipe is just as easy to make as my original pumpkin scones and makes a delicious pastry for anyone who needs to avoid gluten.
Wow!!! Just wow!! I honestly can’t believe how delicious they are! I never comment on recipes but felt compelled because they are the most delicious GF thing I think I’ve ever made. Thank you!!! -Ann
Pumpkin Spice Gluten-Free Scones
Nothing welcomes those crisp autumn months like the flavors of pumpkin spice. You can find it in nearly everything from candles, coffee, bread, and now- scones!
These Gluten-free Pumpkin Scones have a crumbly, smooth texture and an optional but highly recommended glaze over them. Oh.So.Good!
Plus, this is the kind of easy recipe you can prep quickly when you crave scones with a cup of coffee or hot cocoa. Super simple, fail-proof, absolutely delicious!
Ingredients
This Gluten-free Pumpkin Scone recipe achieves that soft, crumbly texture we love about the classic scone recipe.
Here’s everything you’ll need to make these scones:
- Gluten-free 1:1 all-purpose flour: your favorite.
- Sugar: add a slight touch of sweetness.
- Baking powder: makes the batter rise.
- Salt: just a little to enhance all the flavors.
- Pumpkin pie spice: or a mix of ground cinnamon, nutmeg, cloves, and ginger. More details on the recipe card.
- Butter: frozen butter makes it easier to work the batter. Use your favorite plant-based baking substitute for dairy-free scones.
- Pumpkin puree: delicious fall flavor in every bite! You can use leftovers from another pumpkin recipes.
- Half & half: or canned coconut milk.
- Egg: to bind the ingredients.
For the glaze:
The glaze is optional (but delicious). I usually half the glaze recipe and I “drizzle” it.
- Powdered sugar: a classic for any glaze.
- Milk: the liquid we need for this glaze. Use any milk or non-dairy alternative.
- Cinnamon or pumpkin spice: choose your favorite or use both!
You’ll find the measurements in the recipe card below.
If you need a paleo version, I’ve got you covered! Check out this epic Paleo Pumpkin Spice Scone Recipe.
How to Make Gluten-Free Pumpkin Scones
A perfect scone starts with the right dough. Below I’m taking you step-by-step on how to create and shape gluten-free scone dough so it yields those golden brown, dommed tops and soft centers. Here’s how it’s done, step-by-step.
- Prep
Preheat the oven to 425F, line a baking sheet with parchment paper. - Sift
Combine the all-purpose gluten-free flour, baking powder, salt, and pumpkin spice inside a sifter and sift into a large bowl. Give it a mix to combine. - Add the butter
Using a cheese grater, grate the chilled butter into the dry mixture. Combine the shredded butter and dry ingredients with your hands until there are no large lumps and you have a coarse sand-like texture. - Make the dough
In a medium bowl, whisk the pumpkin with the half & half and egg until smooth. Pour the wet ingredients into the dry ingredients and mix with a wooden spoon until a thick dough forms. - Shape the scones
Transfer the dough onto a lightly floured surface (with additional gluten-free flour or tapioca starch) and make a large circle around 1-inch thick. Cut the dough into 6 to 8 triangles and place each scone onto the lined baking sheet. If using a scone pan, grease it first and then simply fill each scone cavity with dough. - Bake
Bake 14-16 minutes until they are light brown. Remove from oven and allow them to cool. - Make the glaze
In a medium bowl, whisk the powdered sugar, milk, and spices until smooth. Drizzle the glaze over the cooled scones.
Watch the video below to see me make gluten-free scones using my traditional pumpkin scones recipe and a 1:1 gluten-free flour.
Gluten-Free Scone Substitutions
When it comes to baking, the more you stick to the recipe that’s been tested, the better results you will get. That said, there are a few substitutions I’ve tested before:
Gluten-free flour baking mixes are available at most grocery stores. They typically include xanthan gum as a binding ingredient. If you’re using a homemade mix or one without it, make sure to add ½ teaspoon of xanthan gum to the dry ingredients bowl.
Make these dairy-free by substituting the butter with a plant-based baking substitute (make sure to freeze it so you can grate it). Omitting the fat altogether from this recipe will not yield good results. And in the glaze, use a dairy-free milk.
Make these egg-free by using an egg substitute for baking such as a flax egg (1 tablespoon flax meal + 3 tablespoons water) or a commercial egg substitute.
Make these paleo by using a combination of ¾ cup almond flour and ½ cup paleo flour mix.
What to Serve With Gluten-Free Pumpkin Scones
By the time these pumpkin scones are baking in the oven, you’re going to have serious coffee shop vibes going on! Enjoy them with a cup of warm coffee or tea, this refreshing Iced Coffee, or this epic Café Au Lait. More of the choco team? Indulge yourself with classic hot cocoa or this delicious Peppermint Hot Chocolate recipe.
Gluten Free Pumpkin Scone Recipe
Ingredients
For the scones:
- 1 ¾ cup + 1 tablespoon gluten-free flour mix*
- ¼ cup granulated sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice
- 6 tablespoons butter, frozen
- ½ cup pumpkin puree
- 2 tablespoons half & half
- 1 large egg
For the glaze:
- ½ cup powdered sugar
- 3 teaspoons milk
- ½ teaspoon ground cinnamon
- ⅛ teaspoon pumpkin spice
Instructions
- Preheat the oven to 425F and line a baking sheet with parchment paper.
- Combine the gluten-free flour, sugar, baking powder, salt, and pumpkin spice inside a sifter and sift into a large bowl. Give it a mix to combine.
- Using a cheese grater, grate the butter into the dry mixture. Combine the shredded butter and dry ingredients with your hands until there are no large lumps and you have a coarse sand-like texture.
- In a medium bowl, whisk the pumpkin, half & half, and eggs until smooth. Pour the wet ingredients into dry ingredients and mix with a wooden spoon until a thick dough forms.
- Transfer the dough onto a lightly floured surface (with additional gluten-free flour or tapioca starch) and make a large circle around 1-inch thick.
- Cut the dough into 6 to 8 triangles and place each scone onto the lined baking sheet. If using a scone pan, grease it first and then simply fill each scone cavity with dough.
- Bake 14-16 minutes until they are light brown. Remove from oven and allow them to cool.
For the Glaze
- In a medium bowl, whisk the powdered sugar, milk, and spices until smooth.
- Drizzle the glaze over the cooled scones.
Michele says
Delicious! Everyone loved them.
Shelly Horton says
The taste is great. They are quite flat, however. Not sure how to make them more ‘light and fluffy.’ Any tips?
Laura Fuentes says
What type of gluten-free flour did you use?
Ann says
Wow!!! Just wow!! I honestly can’t believe how delicious they are! I never comment on recipes but felt compelled because they are the most delicious GF thing I think I’ve ever made. Thank you!!!
Michele Dawson says
Laura, we made these scones and they were amazing!! Instead of all 1:1 gluten free flour (Bob Mills) we used a combo of 3/4 C almond flour, ½ C Bob Mills Paleo Flour mix, ½ C BoB Mills 1:1. The scones were light and fluffy. Just amazing!!
Laura Fuentes says
Thank you for sharing that this recipe worked well for you with the Paleo flour mix! I usually use use this paleo pumpkin scone recipe when I want a paleo version but i’ll be trying your blend/ratio! thank you.
Sarah says
I’ve been on a gf scone baking kick lately and this is the fourth recipe I’ve tried. 100% the best of the 4 I’ve made. I’m sure the pumpkin helps keeps it moist over the lemon poppyseed one and the chocolate chip- but regardless this recipe is the best! I’ve made it twice in the last few days.
Laura Fuentes says
Thank you for sharing how much you enjoyed these gluten-free pumpkin scones, Sarah! I hope you’re able to enjoy them all season long!
Marci says
Can these be made dairy free?
Laura Fuentes says
Absolutely. Substitute the butter for coconut oil (or your baking alternative) and the milk for a dairy-free alternative. I’ve found that the half and half is best substituted with coconut milk (canned). I hope this helps!
Lina says
THANK YOU! I made these delicious pumpkin scones (regular recipe) to use up the leftover pumpkin puree I had in the fridge! I am happy that I have more puree left over and will be making these again! They were not only the easiest scone recipe I’ve ever made (I’ve made other types of scones a few times before and it was complicated and the scones were dry!) they were also so moist and scrumptious! I left 2 of them without glaze (for those that don’t want it glazed!!) (I can’t imagine that!!) and they were moist as well! These were a hit with my family!! Thank you again for sharing this recipe! Do you have other scone recipes to share??
Tina says
can I sub whole milk for the 1/2 n 1/2?
Laura Fuentes says
you sure can!
cindy says
I made these last night and they are so delicious! I made a few modifications to the regular recipe. Instead of granulated sugar I used coconut sugar and I only had medium eggs so I used two and the scones were a bit fluffy on the inside and crunchy on the outside.
Laura Fuentes says
Sounds like they were a success!
Selma says
I made the grain free version and they were awesome! I haven’t even glazed them. I wasn’t sure how they would come out because I tweaked and I didn’t measure some of the ingredients, but it is so adaptable, practically no-fail in my opinion. I substituted one egg with liquid cage free egg whites. I don’t use sugar, so I added 1/4 cup of coconut milk sweetened with a combination of stevia and xylitol., the coconut oil was a guestimate.. All in all, a great success. Next time, I will try small rounded drops full to resemble donut holes. I’m not sure which version of the glaze I will use, but I will have to make substitutions there as well for sugar, sunflower seed butter instead of almond butter, etc. This is a great addition to my fall recipes. It’s not easy to adapt to grain free, sugar free, diary free, and nut free cooking – this recipe sure helps!
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Shoushan Berberian says
This was delicious. My family loved it. Now I have to make gluten free for myself. Thanks for the recipie!!!!
Colleen Boehm says
I am making these grain free ones right now and I have double checked all my recipe measurements and I made no substitutions and the batter is LIQUID. Like pourable, no where near molding into shapes. I’m hand mixing it. The batter has even been sitting for 5 min to let the coconut flour absorb some of the moisture. Any ideas?
Laura Fuentes says
They’ve never been liquid before. Were any substitutions made?
Caz says
I just made a double batch of the paleo scones & am disappointed they didn’t turn out like a ‘scone’. More like cooked well on the outside & doughy wet & crumbly on the inside. I even extended the cooking time & used less liquid as I noticed it was far too wet after adfing all the ingredients.
I just added a little more coconut flour. Where did I go wrong??
Laura Fuentes says
Caz, were any substitutions made? how tall was each scone?
Caz says
Tall? It is like…a sloppy mix/batter. I made no substitutions at all. I have just made the recipe a second time & the same again 🙁 I still don’t understand what is going wrong? I use a thermomix to make the recipe. That’s the only thing I can think of that may adjust the outcome? I will double the cocktail flour again… Fingers crossed. Thanks for ur reply 😉
Laura Fuentes says
Hi Caz, I am not sure what cocktail flour you are using. Also, a thermo mix might mix it too much and turn it liquid. I would use the butterfly insert and mix at a speed no more than 2.
Auzeen says
This recipe was incredibly amazing. It’s def a recipe that will be made over and over again. Also VERY EASY. Thank you so much for sharing Laura. I hope you don’t mind that I have posted the recipe on my blog (crediting you of course).
Laura Fuentes says
I am so glad you liked it. They looked amazing when I saw you share it on IG and the rest of the pictures look gorgeous! I am so glad you enjoyed them.
Christen says
Cannot wait to try the Paleolithic and original version of these pumpkin scones. Congrats to your homeschool year! This is our 2nd year and it’s been a huge blessing for us too. Love making our own schedules and having no dreadful arguments before getting the kids to school and arguing over getting hw done too. It’s challenging for sure and brings everyone’s weaknesses (and strengths of course) to the surface but you can see the blessing in family time and precious moments we would t have else wise. Glad it’s been good so far. Mine are 8&11. Love you wrote about that! XO
Laura Fuentes says
Thanks so much Christen! As you know, the first year isn’t always easy but looking back I definitely see the benefits and feel blessed. I hope you try these scones! 🙂 Laura
Stephanie K. says
Pumpkin flavored things are so delicious!
Michelle M. says
My family loves scones in sorts of flavors. Will try these soon!
Jessica says
I’m a pumpkin fanatic! Need to try these.
June says
My family can’t get enough of scones. They are part of every weekend breakfast. Will for sure try these!
Anna says
Love these! They are delicious.
Aisha says
I’ve never tried to make scones myself but I love them so much! I have to give it a try with these.
Mia says
My family loves pumpkin and scones…what a great combination!
Melissa says
Wow, thanks for the three different options for making these!
Fran says
Scones are my favorites!
Emily says
These look delicious!
jenny @ hello great health says
hi laura,
can you please let me know how much pumpkin to use in the paleo scone recipe?
i can see a box? not sure if it’s 1 cup of pumpkin puree?
kind regards,
jen
Laura Fuentes says
Hi Jen, it’s 1/3 cup. Enjoy!
Anisa says
I absolutely LOVE this recipe!! I have made the “regular” version (with wheat flour and butter) a few times now and they are a hit (my husband isn’t crazy about pumpkin anything but loves these)! This is the first time I’ve made scones too! I plan on making the paleo version as well. I’m wondering if you have an eggnog version of these or suggestions on how to do that (I have some eggnog I’d like to use up). Thank you!
Laura Fuentes says
Working on an eggnog scone as we speak 😉 so glad you loved these! Enjoy!
Christen says
Awesome!
Tricia says
Just to clarify, these get frozen before baking them, correct? Thanks in advance.
Laura Fuentes says
You can freeze unbaked but shaped scones for later or even after you bake them! Enjoy.
Phyllis says
So if you freeze them unbaked, do you let them thaw before baking or put them in oven from the freezer? What temp and how long?
Laura Fuentes says
you can freeze the dough unbaked. when ready to bake, let them thaw while oven preheats. they usually need about 3 more minutes of cooking time. same temp.
Mysti Brown says
I was wondering if I could replace the coconut flour with almond? I am unable to use rice, corn, coconut, and wheat. So, on that note what do you think? =)
Laura Fuentes says
Unfortunately not. the coconut flour is designed to absorb some of the moisture and give the scone it’s solid texture.
Andrea says
I make scones for my family all the time, but I was looking for a pumpkin scone recipe for the fall. My daughter and I have celiac. I tried your original pumpkin scone recipe, but substituted Cup 4 Cup gluten free flour, and they came out FANTASTIC!!! They are light and fluffy and they are now a family favorite! I really like the glaze for the top. I am able to make multiple batches at one time, let them cool, add the glaze, let it harden, and then I put them in freezer bags so I can have them on hand for the kids. It’s so hard to have fresh tasting treats like this when you are GF. To reheat, I heat oven to 350 degrees and bake for 10 minutes, then lower temp to 200 degrees and bake for 5 more minutes. They come out perfect and the glaze is fine reheated. Thank you for the recipe!!!
Laura Fuentes says
So glad they were a hit! I love cup4cup gf flour. I use it all the time!
Karen says
I noticed that the Paleo / Gluten Free recipe has an error. The amount of pumpkin puree…. should that read 1/2 cup like the other recipes? I would love to try them but I want to be sure of the measurement. They sound wonderful! Thanks.
Laura Fuentes says
every recipe is different. It is not a typo. The pumpkin recipe is created with grain free ingredients. enjoy!
Karen says
\so since there is no measurement for the pumpkin in the last recipe I need to guess how much I am to add?
Laura Fuentes says
the grain free recipe for the pumpkin muffins states: 1/3 cup pumpkin puree. enjoy!
Karen says
Ok. It shows up on my computer as just a box. Not a number. Thanks for the amount! Maybe check if it is showing up on your blog the same way? Could just be me. Technology…..
Laura Fuentes says
I had to check myself but it does show up as 1/3 on the screen. Crazy! sorry about the confusion!
Paula says
Thanks for adding this clarification. I just found this recipe and my computer also shows just a box instead of 1/3. Can’t wait to try it now! I had a bumper crop of pie pumpkins in my garden this year and am now enjoying all things pumpkin…even switching pumpkin puree for the sour cream or applesauce in many recipes!
Laura Fuentes says
Enjoy!
felicia | Dish by Dish says
Hi Laura!
I’d love to include your gluten-free pumpkin scones in a gluten-free pumpkin recipe roundup I’m doing for Parade Magazine.
If you’re fine with that, could I use one of your gorgeous photos with a link back to your original post (https://www.laurafuentes.com/paleo-gluten-free-pumpkin-scone-recipe/)?
Thanks much!!
Felicia
Laura Fuentes says
Yes, thank you so much!
ashley says
What is the amount for the pumpkin puree? I have pumpkin in 2 different sized cans – so 1/2 a can would really vary depending!
Laura Fuentes says
each of the recipes states exactly how much to use. Which one are you having trouble with?
MP says
These had a great taste. I did make a few tweaks. I used egg whites for eggs, added 2 TB Vanilla Protein Powder(plant based), low fat butter, teaspoon of honey and cut the spice to 1 tsp. I made able to make five 1/4 cup scoops and baked it for 30 min.
Tasha says
Hi Laura,
I made the original version, with my daughters help of course. 🙂 I found your blog about 8 months ago and have been using your recipes almost daily. I love your cookbook and can’t wait for the next! Thank you for sharing your recipes!
Laura Fuentes says
Thank you so much Tasha! I am thrilled to be able to share recipes your family likes! 🙂
Tasha says
I made these today and they were delicious! Thank you for the recipe! Your recipes inspire to enjoy my time in the kitchen. 🙂
Laura Fuentes says
I’m thrilled you loved the scones! Which version did you make? -just curious. I’m delighted that my recipes inspire you to get in the kitchen and enjoy your time in there. 🙂
Kate says
These sound delicious! Can’t wait to try them!!!
Alma says
Hi Laura! I tried the gluten free version this weekend. They were delicious and were gobbled up fast! If I hadn’t made them myself, I wouldn’t believe they were gluten free. Gluten free baking can sometimes taste gritty from the flour or just dry. Not with these, they were so yummy.
Thanks for sharing this fantastic recipe, you’re the BEST!
Laura Fuentes says
Thanks Alma!! So glad you liked them!
Kelly @ The Nourishing Home says
YUM! I can’t wait to try your grain-free version. I think it’s great you combined these all into one post. I did that last year with my Christmas Cookie Cut-Outs, I think it’s easier for people to pick which option works for their dietary preferences. And of course, it’s easier for you as well. Blessings, sweet friend! Happy Thanksgiving!
Laura Fuentes says
Yes! less to photograph and post! 🙂