These gluten-free pumpkin scones are everything we love about scones, but with extra love from the pumpkin spice and homemade glaze.
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!
This recipe is just as easy to make as my original pumpkin scones and makes a delicious pastry for anyone that needs to avoid gluten.
This gluten-free recipe uses a combination of brown rice flour, tapioca starch, and xantham gum. While I’m not one to make my own flour blends, this recipe achieves that soft, crumbly texture we love about the classic scone recipe.
Here’s everything you’ll need to make these gluten-free pumpkin scones:
- gluten-free 1:1 all-purpose flour
- baking powder
- baking soda
- pumpkin pie spice
- butter, frozen
- pumpkin puree
- half & half
for the glaze:
- powdered sugar
- cinnamon or pumpkin spice
The glaze is optional (but delicious). I usually half the glaze recipe and I “drizzle” it.
Gluten-Free Scone Substitutions
Baking is a science, and the ratio of liquid ingredients is based specifically on the type and amount of flour. This is the 1:1 all-purpose gluten-free flour I recommend for this recipe since it yields the most consistent results.
If you don’t have a gluten-free mix on hand, you can also combine rice flour + tapioca starch + xantham gum. Check the recipe below for amounts.
If you don’t have brown rice flour and tapioca starch on hand, I also have a paleo pumpkin scone variation that uses coconut flour and oil.
Yes, I do have the “same scone recipe” three ways to accommodate unique dietary needs in my family! No one should go without pumpkin scones!
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.
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.
Watch the video below to see me make gluten-free scones using my traditional recipe (linked above) and a 1:1 gluten-free flour.
Here’s how it’s done, step-by-step.
Preheat the oven to 425F, line a baking sheet with parchment paper, or lightly grease a scone pan.
Place a flour sifter over a large bowl. Combine the all-purpose gluten-free flour (or blend of rice flour, starch, xantham gum), baking powder, baking soda, salt, sugar, and pumpkin pie spice in the sifter. Sift the ingredients into the large bowl, then stir to combine.
Add the butter
Using a cheese grater, grate the chilled butter into the flour. Using your hands, work the butter into the flour until no large lumps are visible. It should look like small pebbles.
Make the dough
In a separate bowl, whisk the pumpkin with the half & half and egg until smooth. Add the wet ingredients to the flour mixture and work into a dough.
Shape the scones
Lightly flour a flat surface with brown rice flour and transfer the dough. Shape it into a 1-inch thick round disc, then cut into 6 to 8 triangles.
If using a scone pan, scoop the dough into the pan and shape it into the molds.
Place the scones in the oven and bake for 16 minutes or until they are golden brown. Remove the scones from the oven and allow them to cool down.
In a medium bowl, whisk the powdered sugar, milk, and spices until smooth. Drizzle the glaze over the cooled scones.
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, so here are a few homemade variations of our favorite beverages:
The glaze is optional. I usually half the glaze recipe and I “drizzle” it.Print