Pumpkin Scones - Gluten Free, Eggless

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 mins

Cook Time 20 mins

Total Time 40 mins

Servings 16 mini scones

Author Taleen Benson

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.

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.