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–+ servings
Baked pumpkin scones on a baking sheet.

Gluten Free Pumpkin Scones

Sandi Gaertner
These delicious flaky gluten free pumpkin scones are topped with a creamy cinnamon icing.
4.77 from 17 votes
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Gluten Free Breakfast Recipes, Gluten Free Scones
Cuisine American
Servings 8 scones
Calories 419 kcal

Ingredients
  

  • 2 ½ cups gluten free flour blend * see note
  • ½ cup brown sugar
  • 2 teaspoons baking powder aluminum-free!
  • ¼ teaspoon sea salt
  • 2 teaspoons pumpkin spice
  • 1 teaspoon ground cinnamon
  • ½ cup pumpkin puree * see note
  • 1 large egg
  • ½ cup heavy cream
  • 1 teaspoon pure vanilla extract
  • ½ cup unsalted butter

For the Icing

  • 1 cup powdered sugar
  • 1 teaspoon cinnamon
  • 2-3 tablespoons heavy cream add gradually

Instructions
 

  • Preheat the oven to 350º F. Set the rack in the oven to the middle position.
  • 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 2-inch thickness (depending on how thick you like your scones).
  • Use a sharp knife to cut lines in the top of the scones. Do not cut all the way through the scone dough. Sprinkle the scone dough with coarse sugar.
  • Place on a parchment paper-lined baking sheet and bake for 25 minutes until done.
  • Mix up the icing in a small bowl. Allow the gluten free pumpkin scones to cool on a wire rack.
  • Drizzle over the scones. (The icing is optional.)

Notes

  1. I have tested this recipe with Cup4Cup and King Arthur Measure for Measure GF. I highly recommend using the Cup4Cup brand. It is superior in this recipe. That doesn't mean others will not work. I just have not tested other flours.
  2. If your gluten free flour blend doesn't contain Xanthan Gum, make sure to add one teaspoon.
  3. To make this recipe dairy-free, substitute the butter for vegan butter. Silk makes a dairy-free heavy cream, but note I have not tested it in this recipe.
  4. These scones will keep up to 4 days in an airtight container or up to 4 months in the freezer.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 419kcalCarbohydrates: 59gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 72mgSodium: 93mgPotassium: 186mgFiber: 5gSugar: 30gVitamin A: 3044IUVitamin C: 1mgCalcium: 111mgIron: 2mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.