If you love pumpkin scones, you are in for a treat today!
I combined my 3 favorite versions for pumpkin scones into a single post (see all 3 recipes below). Pictured are the gluten free scones, although the ones in the original recipe come out looking the same. The paleo/grain free version is just as delicious (or more).
You should know, my love for pumpkin scones has no limit. It helps that my family also loves scones and this is the perfect recipe to use up that leftover 1/2 a can from something else “pumpkin” like this legendary pumpkin brownie recipe!
Before you go any further, let me show you how easy these scones are to make:
Ok, ok. I love everything food. But these scones are special. They were developed after the Cranberry Scones (copycat Starbucks recipe). My kids love them and they are a once-in-a-while treat.
I almost didn’t share this recipe -even though I had these scones photographed after one of my Saturday morning breakfast bake sessions -which meant that I had less than 5 minutes to take these photos while 3 hungry kiddos were waiting by the sidelines. Since I took these photos, I’ve gone grain-free, my middle son is on a gluten-free diet, and everyone else eats the “original” version.
How do I make all of them at once? I pre-make the doughs for all 3 recipes and freeze the scones on a cookie sheet. I bag each scone according to its type and I pull them out when I need to bake them. The original and the gluten free recipes bake at the same temperature, so this makes it really easy! The grain free/paleo version is at a lower temperature and I don’t shape them like triangles -although I am sure you could. I make them round so I know that they are the paleo ones when I search for something to bake in my freezer.
As you can see, I know just how hard it is when everyone has different dietary needs. Not every meal is as accommodating as these scones and all too often switching up your own diet can mean making multiple meals at every meal.
This is why I created the Family KickStart Program. It allows your whole family to join you in eating nutritious, great-for-you meals that they will all love.
Since the meal plans in Family KickStart are presented with 2 stages you can even be fully Paleo while the rest of the family enjoys the exact same recipe, modified down a bit for their own dietary needs.
If you haven’t heard of the Family KickStart Program, it’s my 30-day program that helps families eat clean, fresh food together. Every recipe in Family KickStart is gluten free and kid-friendly, making it the only whole-food eating plan created with the entire family in mind. Learn more about Family KickStart here.
That said, pumpkin scones are a family favorite and after I’ve shared them on Instagram and my social channels, people still email me and ask me “when are you going to share that pumpkin scone recipe?” So here it goes. Everyone should be covered with this recipe!
The glaze is optional. I usually half the glaze recipe and I “drizzle” it.
Pumpkin Scones
These scones are great for a fall treat. However, if you love scones as much as I do, make these year-round.
- Yield: 6-8
Ingredients
For the scones:
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- {1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger} or,
- 1 1/2 teaspoons pumpkin spice
- 6 tablespoons butter, frozen
- 1/2 cup pumpkin puree
- 3 tablespoons half & half
- 1 large egg
For the cinnamon glaze:
- 1/2 cup powdered sugar
- 3 teaspoons milk
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon pumpkin spice
Instructions
- To make the scones:
- Preheat oven to 425F and line a baking sheet with parchment paper.
- Combine flour, sugar, baking powder, salt and spices inside a sifter and sift onto a large bowl or the bowl of your stand mixer. Give it a whirl to combine.
- Using a cheese grater, grate your butter into the dry mixture. Combine shredded butter and dry ingredients with your hands until there are no large lumps.
- In a medium bowl mix pumpkin, half & half, and egg. Fold wet ingredients into dry ingredients -if they aren’t combining well, turn on the mixer on low and mix it well (do not over mix). The dough won’t be dry, it’s a bit sticky.
- Remove dough onto a lightly floured surface and make a large round circle. cut into 6 or 8 triangles and place onto lined baking sheet (or into your scone pan).
- Bake 14-16 minutes until they are light brown. Remove from oven and allow them to cool.
For the glaze:
- Mix powdered sugar, milk and spices.
- Once scones have cooled, drizzle with glaze. Let glaze harden and enjoy.
Notes
I always keep a stick of butter in the freezer for making scones. If you don’t have one, make sure your butter is very cold; otherwise, it will be very difficult to grate.
If you want to use pumpkin pie spice, omit all other spices and use 1 1/2 – 2 teaspoons.
This recipe works well with an all-purpose gluten-free flour (like King Arthur flour, Bob’s Red Mill, Cup4Cup).
Gluten Free Pumpkin Scone Recipe
For those of you who like to make your own gluten-free flour mixes, this is the recipe you’ll wan to use.
- Yield: 6-8
Ingredients
For the scones:
- 1 1/4 cup brown rice flour
- 1/4 cup tapioca starch
- 1/4 cup granulated sugar
- 3 teaspoons xanthan gum
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoon pumpkin pie spice
- 6 tablespoons unsalted cold butter, frozen
- 1/2 cup pumpkin puree
- 2 tablespoons half & half
- 1 large egg
For the glaze:
- 1/2 cup powdered sugar
- 3 teaspoons milk
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon pumpkin spice
Instructions
- To make the scones:
- Preheat oven to 425F and line a baking sheet with parchment paper.
- Combine flour, starch, sugar, xanthan gum, baking powder, baking soda, salt and pumpkin spice inside a sifter and sift onto a large bowl –or the bowl of your stand mixer. Give it a whirl to combine.
- Using a cheese grater, grate your butter into the dry mixture. Combine shredded butter and dry ingredients with your hands until there are no large lumps.
- In a medium bowl mix pumpkin, half & half, and egg. Fold wet ingredients into dry ingredients -if they aren’t combining well, turn on the mixer on low and mix it well (do not over mix).
- Remove dough onto a lightly floured surface (with brown rice or tapioca) and make a large round circle. cut into 6-8 triangles and place onto lined baking sheet (or into your scone pan).
- Bake 14-16 minutes until they are light brown. Remove from oven and allow them to cool.
For the glaze:
- Mix powdered sugar, milk and spices.
- Once scones have cooled, drizzle with glaze. Let glaze harden and enjoy.
Notes
I have not successfully made this recipe with a baking mix. My neighbor gave me this recipe and my son loves it as is –so I haven’t ventured to change a thing.
Paleo / Grain Free Pumpkin Scone Recipe
This paleo/grain free version are more like traditional rounded scones in both taste and texture. They are not “fluffy” since only gluten can do that… but their taste is amazing and the scones are gratifying. Crispy on the outside and soft, muffin like in the inside.
- Yield: 6
Ingredients
- 3 eggs
- 1/3 cup pumpkin puree
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1/2 cup coconut flour
- 2 1/2 teaspoons pumpkin spice
- 1/4 teaspoon baking soda
- pinch sea salt
- 2 tablespoons coconut oil, chilled in freezer
For glaze:
- 2 teaspoons maple syrup
- 2 teaspoons almond butter
- 1 1/2 teaspoons honey
- 1 1/2 teaspoons coconut oil (soft but not melted)
- 1/8 teaspoon pumpkin spice or cinnamon
Instructions
- Preheat oven to 350F and line a baking sheet with parchment paper.
- In a large mixing bowl (or in your stand mixer) combine eggs, pumpkin puree, honey, and vanilla extract. Mix until combined.
- Add in coconut flour, pumpkin spice, baking soda, and sea salt. Mix until combined. Remove chilled coconut oil and chop into small pieces, add them into the mix and combine.
- To shape the scones, simply measure out 1/4 cup and create a round ball like shape. Press it down so that it’s about 1″ tall. Alternatively, you can use a biscuit cutter to shape the scones. Place biscuit cutter flat on the baking sheet, fill it with 1/4 cup of dough. Press down with your hands to give it shape and lift cutter away. You will be left with a perfectly round shaped scone. Repeat with remaining dough.
- Bake for 20-25 minutes until the tops are golden. Remove and allow biscuits to cool on baking sheet prior to transferring onto a cooling rack.
For glaze:
- Combine all ingredients in a small bowl and whisk until coconut oil is incorporated into the mix. Once scones have cooled off, drizzle them with glaze.
Notes
This recipe is a modification from this one – especially in the process and my glaze.
Nutrition
- Calories: 211
- Fat: 9.8g
- Carbohydrates: 25.5g
- Protein: 6.2g
Leave a Reply 58 comments
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!
Yes! less to photograph and post! 🙂
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!
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Thanks Alma!! So glad you liked them!
These sound delicious! Can’t wait to try them!!!
I made these today and they were delicious! Thank you for the recipe! Your recipes inspire to enjoy my time in the kitchen. 🙂
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. 🙂
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!
★★★★★
Thank you so much Tasha! I am thrilled to be able to share recipes your family likes! 🙂
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.
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!
each of the recipes states exactly how much to use. Which one are you having trouble with?
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
Yes, thank you so much!
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.
every recipe is different. It is not a typo. The pumpkin recipe is created with grain free ingredients. enjoy!
\so since there is no measurement for the pumpkin in the last recipe I need to guess how much I am to add?
the grain free recipe for the pumpkin muffins states: 1/3 cup pumpkin puree. enjoy!
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…..
I had to check myself but it does show up as 1/3 on the screen. Crazy! sorry about the confusion!
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!
Enjoy!
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!!!
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So glad they were a hit! I love cup4cup gf flour. I use it all the time!
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? =)
Unfortunately not. the coconut flour is designed to absorb some of the moisture and give the scone it’s solid texture.
Just to clarify, these get frozen before baking them, correct? Thanks in advance.
You can freeze unbaked but shaped scones for later or even after you bake them! Enjoy.
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?
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.
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!
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Working on an eggnog scone as we speak 😉 so glad you loved these! Enjoy!
Awesome!
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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
Hi Jen, it’s 1/3 cup. Enjoy!
These look delicious!
Scones are my favorites!
Wow, thanks for the three different options for making these!
My family loves pumpkin and scones…what a great combination!
I’ve never tried to make scones myself but I love them so much! I have to give it a try with these.
Love these! They are delicious.
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My family can’t get enough of scones. They are part of every weekend breakfast. Will for sure try these!
I’m a pumpkin fanatic! Need to try these.
My family loves scones in sorts of flavors. Will try these soon!
Pumpkin flavored things are so delicious!
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
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
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).
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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.
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??
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Caz, were any substitutions made? how tall was each scone?
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 😉
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.
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?
They’ve never been liquid before. Were any substitutions made?
This was delicious. My family loved it. Now I have to make gluten free for myself. Thanks for the recipie!!!!
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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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