Gluten-Free Pumpkin Scones

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.

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.

1. Prep 
   Preheat the oven to 425F, line a baking sheet with parchment paper. 
2. 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.
3. 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.
4. 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. 
5. 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.
6. Bake
   Bake 14-16 minutes until they are light brown. Remove from oven and allow them to cool.
7. Make the glaze
   In a medium bowl, whisk the powdered sugar, milk, and spices until smooth. Drizzle the glaze over the cooled scones. 

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.

Gluten Free Pumpkin Scone Recipe

Servings: 6

Prep Time: 10 minutes mins

Cook Time: 16 minutes mins

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

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.

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.

Equipment

Clean Treats Cookbook

Scone Pan

Gluten Free Flour

Gluten Free All Purpose Flour

Nutrition

Serving: 1scone | Calories: 272kcal | Carbohydrates: 37g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 58mg | Sodium: 424mg | Potassium: 70mg | Fiber: 4g | Sugar: 11g | Vitamin A: 3570IU | Vitamin C: 1mg | Calcium: 162mg | Iron: 2mg