Easy 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!


INGREDIENTS - Gluten free flour - Baking powder - Pumpkin pie spice - Salt - Butter - Brown sugar - Half and half - Canned pumpkin - Vanilla - Powdered sugar - Milk or heavy cream

STEP 1: In a large bowl, whisk the flour, baking powder, pumpkin pie spice, and salt together.

STEP 2: Using a pastry blender, cut in the cubes of butter until the mixture comes together and is crumbly.

STEP 3: In a smaller bowl, combine the brown sugar, half and half, pumpkin puree, and vanilla extract.

STEP 4: Fold the mixture into the dry mix until combined.

STEP 5: Transfer dough onto lined baking sheet and use your hands to form into a round disc. Use a sharp knife to cut into wedges. Bake for 18-20 minutes. Allow to cool on the baking sheet for 5-10 minutes.

STEP 6: To make the glaze, 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.