Fall is going to be here soon, so it's time to break out my gluten free pumpkin spice scones recipe. You can't eat these beauties without getting a smile on your face because they scream FALL! They are soft, flavorful, and really easy to make.
Imagine on a crisp fall morning, rubbing the sleep out of your eyes and biting into a perfectly fall-flavored breakfast! That is what you get when you make these gluten free pumpkin spice scones. No one in the Fearless Dining home can resist that spicy goodness they are filled with.
This is one of the best scone recipes because it's perfectly sweetened and has a thick icing on top. Pumpkin, spices and the texture is impressive. If you love scones as much as we do, be sure to check out all of my delicious gluten free scones recipes on the blog. There are both sweet and savory scones!
- Gluten free flour blend - I tested this recipe using Bob's Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur's Measure for Measure Gluten Free Blend. That doesn't mean others will not work, I just have not tested other flours and I can not guarantee the recipe will work if you use other mixes.
- Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- Almond milk - I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
- Pumpkin spice - Use store-bought or make your own homemade pumpkin spice.
- Butter - Use vegan butter if you are dairy-free.
Are you ready to try making these gluten free pumpkin spice scones?
Recipe step by step directions:
Step 1: Add your dry ingredients to a bowl and whisk to blend. Add the butter cut into chunks to the dry ingredients.
HINT: Make sure your butter is really cold. It will help with the overall flakiness of the scones.
Step 2: Use a pastry blender to cut the cold butter chunks into the gluten free flour mixture.
Step 3: In a small bowl, add the wet ingredients and whisk to blend. Pour into the dry ingredients.
Step 4: I like to mix my gluten free scone dough by hand. You can use a spoon too.
Step 5: Move the scone dough to a piece of wax paper and roll to 1 ½ to 2 inches thickness. Use a scone cutter to cut out scone shapes.
You can also cut the dough circle into pie wedges if you don't have a biscuit cutter. Follow these directions to make triangle wedge-shaped scones.
Step 6: Place the scones onto a parchment paper-lined baking sheet and bake at 350º F for 22-25 minutes until done.
Step 7: Mix up the icing and drizzle it over cooled scones. If you prefer more icing, you can dip the scones into the icing to coat the whole top.
Tips and Recipe FAQ:
A scone is a baked good that is well known in British baking. Scones usually have a subtly sweet flavor and can be sweet or savory. They come in all sorts of shapes and designs. You will also find them shaped like small pieces of pie in many coffee shops and restaurants.
The number one difference between a scone and a biscuit is that scones have eggs in them and in most cases, biscuits don't. Additionally, biscuits don't normally have fruit in them while they do have savor ingredients sometimes.
These gluten free scones are perfect just the way they are, and you don't have to serve them with anything. You can always give them a little dollop of whipped cream, drizzle some melted chocolate chips on top, or serve with some protein like sausage or bacon. Don't forget to have a cup of hot coffee or tea too.
Sometimes scones go flat if you have overmixed them. Make sure just to mix the batter until it's just combined instead of mixing too long. Overmixing causes air bubbles to form than when the scones are baked the bubbles pop and cause a dense, flat scone.
Also, make sure to always use super cold butter. I know it's tempting to melt the butter before mixing, but if you do the results will not be great because you won't get those yummy flaky layers. They will be hard and dense if you do.
If you have an egg allergy or simply don't tolerate them, you can replace the egg with these gluten free pumpkin spice scones. Just keep in mind, if you don't use an egg, that the texture may be slightly different. I tend to use Bob's Red Mill Egg Replacer.
These gluten free pumpkin spice scones will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
More delicious gluten free scones recipes to try:
- Gluten Free Date Scones With Coconut And Pecans
- Easy Dairy Free Gluten Free Strawberry Scones
- Fresh Herb Gluten Free Cheese Scones
- Easy Gluten Free Maple Bacon Scones
Gluten Free Pumpkin Spice Scones
- 2 cups gluten free flour blend
- ½ cup sugar
- 2 teaspoons baking powder
- ⅛ teaspoon salt
- 2 teaspoons pumpkin spice
- 2 eggs
- ½ cup non-dairy or regular milk
- 1 teaspoon pure vanilla extract
- ½ cup butter
For the Icing
- 1 cup powdered sugar
- 1 teaspoon pumpkin spice
- 2-3 tablespoons water add gradually
- Preheat the oven to 350º F.
- In a large bowl, add the dry ingredients and whisk to blend.
- Add cold butter chunks and use a pastry blender to cut in the cold butter. When you are done the flour will look like it has little cold butter pebbles.
- In a small bowl, add the wet ingredients and whisk to blend.
- Pour the wet ingredients into the dry ingredients and mix the dough.
- Place the scone dough on a piece of wax paper and roll to 1-2 inch thickness (depending on how thick you like your scones).
- Use a biscuit cutter to cut out scones.
- Place on a parchment paper-lined baking sheet and bake for 22 minutes until done.
- Allow to cool and mix the icing.
- Drizzle over the scones and allow the icing to harden.
- I have tested this recipe with King Arthur Measure for Measure GF, Bob's Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend in this recipe. That doesn't mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn't contain Xanthan Gum, make sure to add 1 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- These scones will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
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