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.
Ingredients
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
- sugar
- baking powder
- baking soda
- salt
- pumpkin pie spice
- butter, frozen
- pumpkin puree
- half & half
- egg
for the glaze:
- powdered sugar
- milk
- 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.
Prep
Preheat the oven to 425F, line a baking sheet with parchment paper, or lightly grease a scone pan.
Sift
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.
Bake
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.
Finish
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:
- Iced Coffee
- Café Au Lait
- Hot Cocoa
- Peppermint Hot Chocolate
- Warm coffee or tea
The glaze is optional. I usually half the glaze recipe and I “drizzle” it.
PrintGluten Free Pumpkin Scone Recipe
These gluten-free pumpkin scones are everything we love about scones, but with extra love from the pumpkin spice and homemade glaze.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Total Time: 26 minutes
- Yield: 6-8
- Category: Breakfast
- Method: Baked
- Diet: Gluten Free
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 (or rice flour, starch, xanthan gum), 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.
Notes
Don’t have an all-purpose gluten-free flour mix? Make your own by mixing: 1 ¼ cup brown rice flour + ¼ cup tapioca starch + 3 teaspoons xanthan gum.
Out of pumpkin spice? Mix: ½ teaspoon ground cinnamon + ½ teaspoon ground nutmeg + ¼ teaspoon ground cloves + ¼ teaspoon ground ginger.
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.
Nutrition
- Serving Size: 1 scone
- Calories: 290
- Sugar: 18g
- Sodium: 168mg
- Fat: 10.4g
- Saturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2.6g
- Protein: 4.6g
- Cholesterol: 48mg
Keywords: gluten free scone recipe, pumpkin scones without gluten
Anna
Love these! They are delicious.
★★★★★
Aisha
I’ve never tried to make scones myself but I love them so much! I have to give it a try with these.
Mia
My family loves pumpkin and scones…what a great combination!
Melissa
Wow, thanks for the three different options for making these!
Fran
Scones are my favorites!
Emily
These look delicious!
jenny @ hello great health
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
Hi Jen, it’s 1/3 cup. Enjoy!
Anisa
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
Working on an eggnog scone as we speak 😉 so glad you loved these! Enjoy!
Christen
Awesome!
★★★★
Tricia
Just to clarify, these get frozen before baking them, correct? Thanks in advance.
Laura Fuentes
You can freeze unbaked but shaped scones for later or even after you bake them! Enjoy.
Phyllis
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
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
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
Unfortunately not. the coconut flour is designed to absorb some of the moisture and give the scone it’s solid texture.
Andrea
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
So glad they were a hit! I love cup4cup gf flour. I use it all the time!
Karen
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
every recipe is different. It is not a typo. The pumpkin recipe is created with grain free ingredients. enjoy!
Karen
\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
the grain free recipe for the pumpkin muffins states: 1/3 cup pumpkin puree. enjoy!
Karen
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
I had to check myself but it does show up as 1/3 on the screen. Crazy! sorry about the confusion!
Paula
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
Enjoy!
felicia | Dish by Dish
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
Yes, thank you so much!
ashley
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
each of the recipes states exactly how much to use. Which one are you having trouble with?
MP
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
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
Thank you so much Tasha! I am thrilled to be able to share recipes your family likes! 🙂
Tasha
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
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
These sound delicious! Can’t wait to try them!!!
Alma
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
Thanks Alma!! So glad you liked them!
Kelly @ The Nourishing Home
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
Yes! less to photograph and post! 🙂