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These gluten-free pumpkin scones are everything we love about scones, but with extra love from the pumpkin spice and homemade glaze.

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.

closeup view of pumpkin scone on a plate

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

Servings: 6

Prep Time: 10

Cook Time: 16

These gluten-free pumpkin scones are everything we love about scones, but with extra love from the pumpkin spice and homemade glaze.

4.94 from 63 votes

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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.

Notes

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.

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 information is calculated without the glaze.