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

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.

Nutrition