Gluten-Free Pumpkin Spice Scones

Move over Starbucks pumpkin scones! I’m excited to bring you the best pumpkin spice scones you’ll ever taste, and they also happen to be gluten-free. This gluten-free pumpkin scones recipe was born out of my love of classic pumpkin scones, but I needed to keep them gluten-free due to allergies and intolerances in my home. I searched everywhere, but store-bought options just weren’t cutting it in. 

So I took matters into my own hands. And after many rounds of testing, I’m happy to say I’ve nailed the subtly sweet, spiced, fall flavor I was going for. All while keeping the scones crisp around the edges with a soft and flaky crumb. They’re my favorite way to start the day, especially when paired with this warm pumpkin spice butter coffee. Even better, friends and family don’t even realize they’re gluten-free, which is a big win in my book when it comes to gluten free baking.

Make Them Egg-Free

I like to use high-quality large eggs because it adds a boost of nutrition. However, if you need an egg free version, you can use an egg replacer. Or make a flax egg by combining 1 tablespoon of ground flax seed and 3 tablespoons of water for every egg used. Let the mixture sit for 5 minutes to thicken. Then, stir the flax liquid into the scone dough just like you would a regular egg. I find that a good rule of thumb is that when a recipe calls for just one egg, like this one does, I can almost always use an egg-free substitute with great results.

Make Them Nut-Free

When preparing these scones for guests or for my kids to take to school, I make sure to omit the chopped pecan topping. It doesn’t alter the flavor drastically but keeps the recipe nut-free.

How To Serve

I love to serve my gluten free pumpkin scones with a cup of my favorite coffee or a cinnamon coconut latte. They make for a fun breakfast addition, afternoon snack, or after-dinner dessert.

That said, when serving them as part of a meal in the morning, I like to make sure I add extra protein and nutrients from the addition of bacon or another breakfast meat, butternut squash and apple hash, sweet potato breakfast casserole, and fresh fruit.

How To Store

Let the scones cool on a wire rack to prevent them from becoming soggy. Then, I transfer the cooled scones to an airtight containers and store them at room temperature for up to 2 days. But I will say, they never last that long in my home.

For that reason, I’ll often make a second batch to store in the freezer. They keep well for up to 3 months. Then, all I have to do is thaw them in the fridge or at room temperature when I want a sweet treat.

I’ve also tried freezing the dough, and it works like a dream. To bake, I thaw the dough in the fridge overnight. Then, I shape my scones, arrange them on a parchment paper-lined baking sheet, and bake as normal. In minutes, my whole house smells like a bakery!

More Recipes To Try

Pumpkin Overnight Oats

Pumpkin Brownies

Paleo Pumpkin Bread with Chocolate Chips

Gluten-Free Pumpkin Coffee Cake

Video: How to make pumpkin scones

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Recipe

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Gluten-Free Pumpkin Scones Recipe

These sweet, spiced gluten free pumpkin scones are crisp on the outside, soft and crumbly in the center, and easy to make. Feel free to mix and match different add-ins and toppings, and pair them with coffee or tea.

Prep: 15 minsCook: 8-10 minsTotal: 23-25 mins

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Servings: 8 scones 1x

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Ingredients

For the Scones:

• 2 cups gluten-free flour (265-270 grams)*
• ⅓ cup cane sugar (67 grams)
• 2 teaspoons baking powder
• 2 teaspoons pumpkin pie spice** 
• 6 tablespoons cold butter, cut into small pieces
• ½ cup canned pumpkin puree (116 grams)
• 1 egg
• 1 ½ teaspoons pure vanilla extract

Glaze: (See Notes Below)*** 

• ⅓ cup powdered sugar
•  1 ½ – 2 teaspoons half-and-half or milk of choice
• ½ teaspoon pure vanilla extract

Optional Toppings:

• Chopped pecans
• Sprinkle of ground cinnamon or pumpkin pie spice

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Instructions

1. Preheat oven to 400℉. Line a large baking sheet with parchment paper or spray with cooking spray.
2. In a medium bowl, combine flour, sugar, baking powder and pumpkin pie spice. Whisk to combine.
3. Using two knives or a pastry cutter, cut cold butter into the flour mixture until it resembles coarse sand.
4. Add the pumpkin puree, egg, and vanilla. Stir with a large spoon until dough comes together in a soft, smooth ball. Dough will appear dry, but mix with your hands to work it into a dough ball.
5. Place the dough ball on a lightly floured surface and using your hands, gently flatten the ball into a 7-inch round disc. Avoid handling the dough too much so it doesn’t become too dense. Cut the disc into 8 even pieces using a knife or scraper.
6. Transfer wedges to the baking sheet, spacing them out so they have room on all sides to expand slightly (this also prevents them from being doughy inside).
7. Bake for 8-10 minutes or until bottoms are lightly browned and tops appear slightly dry and cracked. Remove from oven, transfer scones to a wire rack to cool before icing.
8. To make glaze, whisk powdered sugar, milk, and vanilla together in a small bowl until smooth. Drizzle over cooled or slightly warm scones and sprinkle with pecans (if using) before serving.
9. Store in an airtight container in the refrigerator for up to 4 days, or on the counter for 2 days.

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Notes

* For gluten-free flours, I like Bob’s Red Mill 1:1 Flour Blend or King Arthur Gluten Free Measure for Measure Flour. If you don’t need gluten-free scones, you can use an equal amount of regular all-purpose flour.

** If you don’t have pumpkin pie spice, you can use a mix of 1 teaspoon ground cinnamon, ¼ teaspoon allspice, ¼ teaspoon ginger, and ⅛ teaspoon cloves

*** For a lower-sugar option, may substitute a drizzle of melted coconut butter in place of the powdered sugar frosting.

Nutrition Information

• Serving Size: 1 scone with glaze
• Calories: 260
• Fat: 9 g
• (Sat Fat: 5 g)
• Sodium: 116 mg
• Carbohydrate: 35 g
• (Fiber: 1 g
• Sugar: 13 g)
• Protein: 3 g
• Cholesterol: 41 mg

Dietary

Gluten-freeNut-freeVegetarian

© The Real Food Dietitians

Recipe By: Ana Ankeny

The photos in this post were taken by Megan McKeehan.

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