Gluten Free Pumpkin Scones

These gluten free pumpkin scones are crisp and flaky on the outside yet soft in the center. They taste just like a warm pumpkin spice latte and make for a perfect fall breakfast!

If you've been around for a while, then you must know by now that I looove scones (one of my favorites is my maple glazed banana scones). I was so thrilled when I cracked the code on perfect gluten free scones, because now I just take that recipe and adapt it into so many different delicious variations!

And you know what else I love? Fall. Everything about the season, including all things pumpkin. If you're a fan of pumpkin too, then you are definitely going to be on board with these pumpkin scones. Like my other scone recipes, they're flaky and crisp on the outside yet so soft on the inside.

So let's get to it! I'm going to talk you through how to make the scones AND the simple pumpkin spice glaze, because you really can't have one without the other.

Ingredient Notes and Substitutions

• Gluten free flour blend: My favorite gluten free flour is Bob's Red Mill 1 to 1. Unless otherwise noted, this is the flour I use in all of my recipes. If you're using a different blend, make sure it contains xanthan gum. And because this is a cup for cup flour, you should be able to substitute AP flour if you're not following a gluten free diet.
• Pumpkin pie spice: Pumpkin pie spice is pretty easy to find at the grocery store, but if you'd rather make your own, there are plenty of recipes online (here's a good one).
• Brown sugar: I recommend light brown sugar in this recipe, but you can try dark brown if that's all you have on hand. Make sure to really pack it in.
• Half and half: I love using half and half in my scone recipes because I find it to be the perfect consistency and richness. If you don't have half and half, simply make your own by mixing together equal parts heavy cream and whole milk. Alternately, you can use milk (any kind you like) instead, the scones will just be slightly less rich.
• Pumpkin: Make sure you're using 100% pure canned pumpkin and NOT pumpkin pie filling, which has added ingredients and sweetener in it.
• Heavy cream: The glaze calls for heavy cream, but you can really use any kind of milk you have on hand (even non-dairy). Keep in mind the glaze will be thinner depending on the type of milk you're using.

STEP TWO: Toss in the cubed butter and use a pastry blender to cut the butter in until you have a crumbly mixture.

STEP THREE: Next, in a smaller bowl, you're going to combine the wet ingredients -- including the brown sugar.

STEP FOUR: Add the mixture to your dry mix and fold until it's all incorporated. Easy, right?

STEP FIVE: From here, transfer the dough onto a baking sheet lined with parchment paper. Use your hands to form a round, slightly flattened disc. Now we're going to slice up the disc into even wedges. I typically like to slice the dough up into 8 pieces, but you can slice into smaller scones if you'd like.

STEP SIX: Pop them in the oven and bake on 400ºF for about 18-20 minutes. You'll see that the edges are slightly browned. Leave them on the baking sheet to cool for 5-10 minutes before transferring to a wire cooling rack.

STEP SEVEN: To make the pumpkin spice glaze, you're just going to mix the powdered sugar, pumpkin pie spice, and heavy cream together until you have a nice drizzling consistency.

Did you try my gluten free pumpkin scones? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog! And don't forget to subscribe to get new recipes directly in your inbox.

Related Recipes

📖 Recipe

Gluten Free Pumpkin Scones

Print Recipe

These warm and spicy pumpkin scones are topped with a pumpkin spice glaze!

Course Breakfast, Dessert, Snack

Cuisine American

Keyword breakfast, eggless, fall, gluten free, halloween, pumpkin, scones, thanksgiving

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings 8 scones

Calories 345

Author Taleen Benson

Ingredients

• 2 cups (296g) gluten free flour blend
• 2 teaspoons baking powder
• 1 teaspoon pumpkin pie spice
• ¼ teaspoon salt
• ½ cup (113g) unsalted butter cold and cut into cubes
• ½ cup (100g) light brown sugar packed
• ½ cup (120ml) half and half
• ½ cup (113g) canned pumpkin puree
• ½ teaspoon vanilla extract

For the glaze:

• ½ cup (60g) powdered sugar
• ⅛ teaspoon pumpkin pie spice
• 1 tablespoon milk or heavy cream

Instructions

• Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
• In a large bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt together. Using a pastry blender (or two knives), cut in the cubes of butter until the mixture comes together and is crumbly.
  2 cups (296g) gluten free flour blend, 2 teaspoons baking powder, 1 teaspoon pumpkin pie spice, ¼ teaspoon salt, ½ cup (113g) unsalted butter
• In a smaller bowl, combine the brown sugar, half and half, pumpkin puree, and vanilla extract. Fold mixture into the dry ingredients until combined.
  ½ cup (100g) light brown sugar, ½ cup (120ml) half and half, ½ cup (113g) canned pumpkin puree, ½ teaspoon vanilla extract
• Transfer dough onto lined baking sheet and use your hands to form into a round disc. Use a sharp knife to cut into even-sized wedges. Bake for 18-20 minutes or until scones are slightly browned. Allow the scones to cool on the baking sheet for 5-10 minutes.
• Combine the powdered sugar and pumpkin pie spice in a small bowl. Add the cream, one tablespoon at a time, until the glaze reaches a drizzling consistency. Drizzle over cooled scones and allow glaze to set for 5 minutes before serving.
  ½ cup (60g) powdered sugar, ⅛ teaspoon pumpkin pie spice, 1 tablespoon milk or heavy cream

Notes

• Make sure your butter is cold. No need to remove from the refrigerator to soften beforehand.
• If you don't have half and half, you can make your own by mixing equal parts heavy cream and whole milk. Alternately, you can just use milk. 
• For the glaze, milk may be used instead of heavy cream. 

Nutrition

Calories: 345kcal