Recipe

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.

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

Laura fuentes holding a skillet of food standing in front of a blue door

My classic pumpkin scones are always a hit, so I created a paleo scone recipe and this gluten-free version. These have a crumbly, smooth texture and an optional but highly recommended cinnamon 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

To make these pumpkin scones, you’ll need gluten-free all-purpose flour, sugar, baking powder to make the scones rise, salt, pumpkin pie spice, frozen butter (or your favorite plant-based baking substitute), pumpkin puree, half & half (or canned coconut milk), and an egg to bind the ingredients. The optional glaze is made with powdered sugar, milk, and cinnamon or pumpkin spice.

How to Make Gluten-Free Pumpkin Scones

Here are the steps to make these scones and you’ll also find a video in the recipe card:

Sift the dry ingredients.
Combine the flour, baking powder, salt, and pumpkin spice inside a sifter and sift into a large bowl.
Add the butter.
You want to work with frozen butter to grate it with a cheese grater into the dry mixture. Combine with your hands until you have a coarse sand-like texture.
Make the dough.
Whisk the pumpkin with the half & half and egg until smooth. Pour this mix into the dry ingredients and mix with a wooden spoon until a thick dough forms.
Shape the scones.
On a lightly floured surface, form a large circle, then cut the dough into 6 to 8 triangles. If using a scone pan, grease it first and then simply fill each scone cavity with dough.
Bake for 14-16 minutes.
Bake at 425F until they are light brown. Remove from oven and allow them to cool.
Make the glaze.
Whisk the powdered sugar, milk, and spices until smooth. Drizzle the glaze over the cooled scones.

two pumpkin scones with glaze on a cooling rack

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 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 These Scones

Enjoy these pumpkin scones 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.

Always See My Recipes In Google

Gluten Free Pumpkin Scone Recipe

four pumpkin scones with glaze on a cooling rack

Servings: 6

Prep Time: 10

Cook Time: 16

Total Time: 26

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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Watch how it’s made:

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

Prep the oven:

Preheat the oven to 425F and line a baking sheet with parchment paper.

Make the dough:

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.

Shape the scones:

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.

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.