These gluten free pumpkin scones are 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. 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 scones. Like my other scone recipes, they're flaky and crisp on the outside yet so soft on the inside.
I love serving these up with a big cup of coffee for a warm Fall breakfast, but they work just as well for dessert! Just remember, scones are typically best enjoyed fresh. You can store them in an airtight container for about 2 days, but they start to go stale and lose that perfect texture pretty quickly. For best results, you really should have these the day they're made.
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 😉
Why You'll Love These Gluten Free Pumpkin Scones...
- If you are a pumpkin lover, you're really going to appreciate all of that pumpkin flavor. These scones may be small (more on that later) but I promise they pack a punch!
- Another thing you're going to appreciate? How EASY they are to make. We don't even need to use an electric mixer here.
- The pumpkin spice glaze is also super simple (just 3 ingredients) but is truly the best way to top these little guys off.
What You'll Need...
How To Make...
This gluten free pumpkin scone recipe is very similar to my other scone recipes, in that we'll start by whisking together the dry ingredients in a large bowl. Toss in your cubed butter and use a pastry blender to cut the butter in until you have a crumbly mixture.
Next, in a smaller bowl, you're going to combine the wet ingredients. Add the mixture to your dry mix and fold until it's all incorporated. Easy, right?
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 I wanted to go with mini scones here just because pumpkin can be quite rich and overpowering. But you do you! Feel free to slice up into 8 wedges for standard scones, or 16 for mini scones.
You can separate the wedges out a bit, but I wouldn't worry too much about rearranging. Just 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.
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.
Tips For Making The Best Gluten Free Pumpkin Scones...
- As always, my #1 tip is to use a scale to weigh your flour if possible. This is the best way to ensure accuracy, and it can be all too easy to accidentally pack in too much flour when using measuring cups. This is particularly important with gluten free flour blends, which tend to be more dense. Also, a cup of my GF flour (Bob's Red Mill 1 to 1) will likely not weigh the exact same as a cup of your GF flour. All the more reason to weigh it! We'll need 296 grams of flour for this recipe.
- If you don't have a pastry blender, you can easily use two knives or a fork to cut in the butter. You can also use your hands, although I typically recommend against it, because you'll be adding warmth from your fingers to the mixture. We want the butter to remain cold, this is what gives the scones that flaky texture. If you do use your hands and find that the butter is getting too warm, pop the mixture into the refrigerator while you mix up the wet ingredients.
- Speaking of cutting in the butter, you'll know it's done when your mixture is crumbly and you see pea-sized pieces of butter throughout. You want to make sure the butter is fully incorporated, but it shouldn't be smooth.
- Make sure you're using 100% pure canned pumpkin and NOT pumpkin pie filling, which has added ingredients and sweetener in it.
Ingredient Substitutions...
- Pumpkin pie spice is pretty easy to find at the grocery store, but if you'd rather make your own, you can mix 2 parts cinnamon, 1 part ginger, and ¼ part each nutmeg and allspice. I've seen lots of good pumpkin pie spice recipes online, too 🙂
- I love using half and half in my scone recipes because I find it to be the perfect consistency. If you don't have half and half, simply make your own my mixing together equal parts heavy cream and whole milk.
Did you try my gluten free pumpkin scones? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!
For More Gluten Free Pumpkin Recipes, Try My...
- Pumpkin bars
- Pumpkin cream cheese roll
- Pumpkin cheesecake
- No-bake pumpkin pie truffles
- Easy pumpkin bread
Pumpkin Scones - Gluten Free, Eggless
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:
- 1 cup (120g) powdered sugar
- ¼ teaspoon pumpkin pie spice
- 1-2 tablespoons 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.
- In a smaller bowl, combine the brown sugar, half and half, pumpkin puree, and vanilla extract. Fold mixture into the dry ingredients until combined.
- 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. For mini scones, cut into 16 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.
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.
- While pumpkin pie spice should be easy to find in the spice aisle, you can also make your own: combine 2 parts cinnamon, 1 part ginger, and ¼ part each nutmeg and allspice.
- For the glaze, whole milk may be used instead of heavy cream.
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