Gluten Free Pumpkin Scone Recipe

pumpkin scones on a cooling rack

4.7 from 9 reviews

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


For the scones:

  • 1 3/4 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



  1. Preheat the oven to 425F and line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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. 
  5. 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. 
  6. 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. 
  7. Bake 14-16 minutes until they are light brown. Remove from oven and allow them to cool.

For the Glaze

  1. In a medium bowl, whisk the powdered sugar, milk, and spices until smooth. 
  2. Drizzle the glaze over the cooled scones. 



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: 1/2 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.



Keywords: gluten free scone recipe, pumpkin scones without gluten