Gluten-Free Pumpkin Scones
Perfect for breakfast, brunch, or a special treat, Gluten-Free Pumpkin Scones are a great way to indulge in a great treat that fits almost everybody’s dietary needs. With gluten-free flour and all the rest of a classic pumpkin scone ingredients, you can have these made in less than 30 minutes too!
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These Gluten-Free Pumpkin Scones are just as beautiful as they are tasty. With a white glaze covering the scone, topped with the delicious, soft orange, pumpkin glaze, this treat will impress your guests in every aspect!
Make sure when you are making this that you use canned pumpkin and not pumpkin pie filling, it’s an easy mistake to make. I also recommend that if you plan on freezing these scones, consider freezing before you bake them, they will keep a bit better. Of course, if you do not desire gluten-free, just substitute the flour.
Ingredients to Make Gluten-Free Pumpkin Scones:
- gluten-free flour
- brown sugar
- baking powder
- baking soda
- ground cinnamon
- ground ginger
- ground nutmeg
- ground cloves
- ground allspice
- sea salt
- butter
- canned pumpkin
- egg
- heavy cream
- powdered sugar
- pumpkin pie spice
How to Make Gluten-Free Pumpkin Scones:
- Preheat the oven to 400F. Line a baking pan with parchment paper
- In a large mixing bowl, combine all dry ingredients together. Cut in the cold butter with a pastry cutter or fork until well combined and crumbly.
- Mix the remaining wet ingredients together in a small bowl, add into dry ingredients. Mix just until combined
- Turn dough onto lightly floured surface, knead flat into about a 3/4 inch thick circle. Cut into 8 wedges.
- Gently transfer each wedge to the lined baking sheet, spacing about 1 inch apart. Bake for 13-15 minutes, or until a toothpick comes out clean. Transfer to cooling rack.
- For the glaze, mix all ingredients together in a small bowl until smooth. Set aside.
- For pumpkin glaze, mix all ingredients together in another small bowl until smooth, place into a piping bag. Set aside.
- Frost each cooled scone with about 1 tablespoon of white frosting, let it set for about 5 minutes. Drizzle pumpkin frosting over top using a piping bag. Let the frosting set for another 5 minutes.
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Gluten-Free Pumpkin Scones
Ingredients
- 2 cups Gluten Free Flour
- ½ cup brown sugar lightly packed
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ¼ teaspoon sea salt
- ½ cup cold butter cubed
- ½ cup canned pumpkin
- 1 egg
- 2 tablespoons heavy cream
Glaze:
- ¾ cup powdered sugar
- 1 tablespoon heavy cream
Pumpkin Glaze
- ¾ cup powdered sugar
- 1 tablespoon canned pumpkin
- 1 teaspoon pumpkin pie spice
- 1 tablespoon heavy cream
Instructions
- Preheat the oven to 400F. Line a baking pan with parchment paper
- In a large mixing bowl, combine all dry ingredients together. Cut in the cold butter with a pastry cutter or fork until well combined and crumbly.
- Mix the remaining wet ingredients together in a small bowl, add into dry ingredients. Mix just until combined
- Turn dough onto lightly floured surface, knead flat into about a 3/4 inch thick circle. Cut into 8 wedges.
- Gently transfer each wedge to the lined baking sheet, spacing about 1 inch apart. Bake for 13-15 minutes, or until a toothpick comes out clean. Transfer to cooling rack.
- For the glaze, mix all ingredients together in a small bowl until smooth. Set aside.
- For pumpkin glaze, mix all ingredients together in another small bowl until smooth, place into a piping bag. Set aside.
- Frost each cooled scone with about 1 tablespoon of white frosting, let it set for about 5 minutes. Drizzle pumpkin frosting over top using a piping bag. Let the frosting set for another 5 minutes.
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