Use pantry ingredients to make a batch of Gluten-Free Pumpkin Scones with delicious frosting!
As the leaves change color and the air gets crisp, there’s nothing like indulging in the warm, cozy flavors of fall.
These Gluten Free Pumpkin Scones are the perfect way to welcome the season with open arms and a tasty treat!
If you have ever loved those Starbucks Pumpkin Scones, then you will love these scones. These are a close second and of course gluten-free too!
How do you make gluten free scones?
The only swap needed to make these scones gluten-free is to switch the flour.
Instead of using regular all-purpose flour, use gluten-free all-purpose flour. I almost always use Better Batter; however, King Arthur and Cup 4 Cup work well too.
It needs to be an even swap, so a flour with a 1:1 ratio.
Baking Tips for Making Gluten Free Pumpkin Scones:
- Keep the Ingredients Cold: When making scones the ingredients need to be cold. This includes the butter, milk, and cream and you can even place mixing bowls in the freezer for a bit to chill them first. The butter needs to be cold or frozen, then it will be grated into the recipe. This is absolutely necessary for the flaky texture.
- No Overmixing: These ingredients will be mixed just until they come nicely together, if you have a few lumps in the dough that’s totally okay! If the dough is overmixed it will produce tough scones and sometimes even sticky dough.
- Light Touch: It’s best to use your hands to mix or a wooden spoon instead of a stand mixer, this helps you avoid the previous tip of overmixing and provides a light touch to the scones.
- Chill the Dough: Do not skip the step of chilling the dough in the fridge. This is needed to help relax the dough and keep the scone shape.
- Egg Wash: The egg wash is going to give that brown crisp texture and look to the top of the scones.
- Serve Fresh: While scones can easily be warmed up, they are best served fresh.
More Scone Recipes:
ALL of these Recipes are also gluten-free too!
Gluten-Free Pumpkin Scones captures the essence of fall in every bite.
Whether you enjoy them with your Pumpkin Spice Latte, eat them as an afternoon snack, or as a dessert, these scones will wrap you in the comforting embrace of the season.
Gluten Free Pumpkin Scones
- 2 Cups All-Purpose Flour or Gluten-Free All-Purpose Flour
- 1/3 Cup Granulated Sugar
- 1/2 tsp Salt
- 1 Tbsp Baking Powder
- 1/2 Cup Unsalted Butter, Grated and very cold or frozen
- 1/2 Cup Buttermilk or Cream plus more for brushing on top
- 1 Large Egg
- 1/2 Cup Canned Pumpkin Puree
- 2 tsp Pumpkin Pie Spice
- 1 tsp Ground Cinnamon
- 2 tsp Vanilla Extract
- 1 Cup Powdered Sugar
- 3 Tbsp Milk More if Needed
- 1/2 tsp Vanilla
- 1/2 tsp Ground Cinnamon to Taste
- In a large bowl, whisk together the flour, sugar, salt, and baking powder.
- Using a pastry blender or your hands, cut in the butter until the mixture is crumbly.
- In a small bowl, whisk together the eggs, buttermilk or cream, and vanilla extract.
- Add the liquid ingredients, pumpkin, pumpkin pie spice, and cinnamon to the dry ingredients and stir until moistened.
- The mixture should be well combined and hold together in a ball.
- Sprinkle a small amount of flour onto parchment paper or the counter.
- Press dough into 8-inch circle, about 3/4 inch thick.
- Brush the top with additional buttermilk or cream.
- Sprinkle with a touch of sugar.
- Using a sharp knife, cut the circle into 8 wedges (pie shape).
- Divide each wedge and place it onto a greased baking sheet or one lined with parchment paper. Leave about a few inches between each scone to expand.
- Place in the fridge for 15-30 minutes.
- Preheat the oven to 400*F.
- Bake for 20-25 minutes or until golden brown.
- Remove from the oven and cool slightly.
- Combine the ingredients for the vanilla glaze in a small bowl, add more milk if needed to create a glaze.
- Drizzle over the scones and serve.
- Store leftovers in an airtight container.