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    Home » Recipes » Scones

    The Best Gluten Free Pumpkin Scones

    Published: Oct 18, 2018 · Modified: Nov 22, 2019 by Christine · This post may contain affiliate links · 11 Comments

    Jump to Recipe Print Recipe

    When a sweet pumpkin treat is calling, look no further than this recipe for the best gluten free pumpkin scones.

    These delicious scones taste like something you’d find in an expensive bakery. Maybe sitting in Paris sipping some tea. Ah! But even if you can’t be in Paris, you can still eat like you are.

     

    gluten free pumpkin scones served

    I love these scones for so many reasons but the spiced glaze adds that extra special touch that takes them from delicious to out-of-this-world-amazing.

    Kind of like how I felt about this chocolate glaze on these baked donuts. Mmmm. Equally delicious!

    These beauties are made just like traditional scones except with so much more to love – they’re gluten free, nut free, soy free and can even be made dairy free!

    But you’d never know it.

    gluten free pumpkin scones inside

    Serve them to your pickiest eater. I promise they’ll eat them up without even the slightest hint that they could be gluten free.

    I’m pretty sure I went through about 5 different variations of this recipe before finally concluding that this version was the best. Adding eggs, taking eggs out, adjusting flours, taking out flours… So after a pile of not-so-delicious pumpkin scones, it was like an ah-ha moment of glory when this one baked to perfection.

    gluten free pumpkin scones baked

    After Baking

    Helpful tip: No matter how much you love pumpkin (guilty!) don’t use too much otherwise you end up with a batter than doesn’t hold it’s shape aka. Not scones!

    Here are a few other tips for making the best gluten free dairy free pumpkin scones

    Cold butter

    gluten free pumpkin scones butter chunks

    This is the easiest and also the hardest part of this recipe. But, being completely honest… cold butter is just plain hard to work with. It’s so tempting to let it warm just a little bit to make it easier to cut into the flour. But don’t do it! The warmer it gets, the more spreading will occur while baking.

    Just cut the butter up into 6 tablespoons and using a pastry blender, ‘cut’ the butter into the flour. The flour mixture should be dotted with butter pieces. Small chunks of butter are ok. In fact, little chunks will help the scones develop a tender, high rising texture.

    gluten free pumpkin scones butter

    Shaping the dough

    One of the things I love about this scone recipe is how easy the dough is to shape. It actually reminds me of this bagel dough. The consistency is amazing. It’s like the ingredients just come together and, by some stroke of luck, just hold their shape. (Or maybe it’s your awesome scone-making technique!)

    Either way, just make sure all that butter is incorporated into the dough and then carefully turn it out onto the parchment paper to shape.

    gluten free pumpkin scones dough mixed

    The dough should be easy to work with. Use your hands and shape it into a disk, about 1 ½ inches thick. Then, using a sharp knife, cut the disk into 6 portions.

    gluten free pumpkin scones dough

    Refrigerate the scones

    After testing this many ways, refrigerating the scones before baking is definitely a must. Maybe it goes back to the butter or maybe cold scone dough just bakes better, whatever it is, getting the dough really cold just works.

    I am so excited to hear what you think about this recipe. Now I’m going back to my coffee and daydreaming about Paris!

    gluten free pumpkin scones recipe

    Gluten Free Pumpkin Scones

    The very best gluten free pumpkin scone recipe with a delicious glaze. 
    5 from 3 votes
    Print Pin Rate
    Course: bread, Breakfast
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Refrigeration time: 30 minutes
    Total Time: 30 minutes
    Servings: 6 scones
    Calories: 343kcal
    Author: Christine

    Ingredients

    • 1 ½ cups gluten free flour blend
    • ½ cup white sugar
    • 3 tsp. baking powder
    • 1 ½ tsp. psyllium husk powder
    • 1 tsp. pumpkin pie spice
    • ½ tsp. salt
    • 6 Tbsp. cold butter cut up
    • ½ cup pure pumpkin
    • 1 egg
    • 1 Tbsp. milk
    • 1 Tbsp. plain Greek yogurt
    • 1 tsp. pure vanilla extract

    Glaze

    • ½ cup powdered sugar
    • 1-2 Tbsp. milk
    • ½ tsp. pure vanilla extract
    • dash pumpkin pie spice

    Instructions

    • Prepare a baking pan with a sheet of parchment paper. Set aside.
    • In a medium bowl, add the flour blend, white sugar, baking powder, psyllium husk powder, pumpkin pie spice and salt. Mix well.
    • Add the butter pieces and using a pastry blender, cut the butter in until the butter has been mostly incorporated in (some small chunks are ok).
    • In a large bowl, add the pumpkin, egg, milk, Greek yogurt and vanilla. Mix together.
    • Add the dry ingredients to the large bowl with the wet ingredients. Mix together until the dough comes together.
    • Turn the dough out onto the parchment paper. Using your hands, form it into a round disk, about 1 ½ inches tall.
    • Using a sharp knife, cut the disk into 6 sections. Don’t separate the pieces yet.
    • Place the pan with the cut pieces into the refrigerator for at least 30 minutes.
    • Preheat your oven to 425 F.
    • While the oven is preheating, remove the scones from the refrigerator and using a flat spatula, carefully separate each one. Arrange the scones with space in between each one to allow for spreading.
    • Bake for 15 – 17 minutes.
    • Remove to a wire rack to cool.

    Combine glaze ingredients.

    • Once scones have cooled completely, drizzle glaze over the scones. Enjoy!

    Notes

    • Make sure the ingredients are at room temperature.
    • Forming the scone dough into a round disk makes cutting easier. Use a sharp knife for cutting!
    • Let scones cool before adding glaze otherwise it will melt off.
     

    Nutrition

    Calories: 343kcal | Carbohydrates: 53g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 59mg | Sodium: 282mg | Potassium: 301mg | Fiber: 5g | Sugar: 29g | Vitamin A: 3586IU | Vitamin C: 1mg | Calcium: 154mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @zest_for_baking or tag #zestforbaking!

     

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    Comments

    1. John Saeger

      October 18, 2018 at 9:06 am

      I never thought of pumpkin scones before. I'll have to put this one in the recipe book. Thanks for sharing!

      Reply
      • Christine

        October 18, 2018 at 9:40 pm

        🙂

        Reply
    2. Marjie Mare

      October 18, 2018 at 9:17 am

      5 stars
      I am definitely saving this recipe to make over the weekend. I did not know it was so easy to make scones which I adore.

      Reply
      • Christine

        October 18, 2018 at 9:41 pm

        🙂

        Thanks Marjie!

        Reply
    3. Liz Chongva

      October 18, 2018 at 9:23 pm

      Can cooked pureed carrots be substituted for pumpkin.

      Reply
      • Christine

        October 18, 2018 at 9:43 pm

        Hi Liz,

        I haven't tried it for this recipe - it's possible, I am just not 100% sure the consistency would be the same as pumpkin.

        Thanks for asking.

        Christine

        Reply
    4. Sheri

      October 26, 2018 at 12:10 am

      Hi Christine. Thank you for sharing this recipe. Is it possible to make it dairy free and egg free?

      Reply
      • Christine

        October 28, 2018 at 3:58 pm

        Hi Sheri,

        Thanks for asking. Egg free is a possibility, but dairy free I just can't be certain of with this recipe. I have not tried it that way and don't feel confident saying yes.

        Christine

        Reply
      • Blue Wren

        August 31, 2019 at 6:39 pm

        As long as you use a full fat vegan butter substitute (in Australia I use Nuttelex) it should be ok. I have never had a problem substituting Nuttelex for butter even in GF recipes

        Reply
    5. Diane

      October 16, 2020 at 12:01 pm

      I'd like to add chocolate chips, maybe mini ones. In cleaning out my kitchen over the years I've lost my pastry blending tool. Can a food processor be used?

      Reply
      • Christine

        October 18, 2020 at 8:03 pm

        Hi Diane,

        Absolutely - just blend till it turns into crumbs.

        Hope that helps!

        ~Christine

        Reply

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    Christine Brady.

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