Gluten-Free Pumpkin Scones
Gluten-Free Pumpkin Scones are soft, tender, and full of warm fall spices, making them the perfect cozy bake for crisp autumn mornings. They're easy to make at home and taste just like a bakery-style pumpkin scone, complete with a sweet vanilla glaze and a pumpkin spice drizzle.
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A Quick Look at the Recipe
✅ Recipe Name: Gluten-Free Pumpkin Scones
🕒 Ready In: ~30 minutes
👪 Serves: 8 scones
🍽 Calories: ~280 per scone (estimated)
🥣 Main Ingredients: Gluten-free flour, pumpkin puree, cold butter, warm spices, heavy cream
📖 Dietary Info: Gluten-free; dairy-free option available
👌 Difficulty: Easy - simple mixing and shaping
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This gluten-free pumpkin scones recipe uses a simple GF flour blend, real pumpkin puree, cold butter, and classic fall spices like cinnamon, nutmeg, and ginger. Whether you're searching for gluten-free pumpkin spice scones, an easy pumpkin scone recipe, or a bakery-style gluten-free breakfast treat, this version checks every box.
If you're planning your fall baking lineup, be sure to add a few more seasonal favorites to your list. Try additional cozy recipes like Pumpkin Spice Donuts, Maple Pecan Pie Bars, and Gluten-Free Applesauce Cake. They all pair perfectly with these gluten-free pumpkin scones for a warm, autumn-inspired breakfast spread.
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Why You'll Love these Gluten-Free Pumpkin Scones:
Perfectly spiced: Warm fall spices like cinnamon, nutmeg, and cloves give these scones cozy, seasonal flavor.
Tender and buttery: Made with cold butter and just the right balance of cream and pumpkin for a flaky, soft texture.
Two glazes for extra flavor: A classic vanilla glaze paired with a pumpkin-spiced drizzle makes each bite extra indulgent.
No gluten, no problem: You won't miss the wheat, these scones are just as delicious with a gluten-free flour blend.
Great for fall gatherings: Serve them at brunch, Thanksgiving, or alongside your favorite coffee or tea.
Key Ingredients:
- gluten-free flour. Use a high-quality 1:1 gluten-free baking flour blend that contains xanthan gum for best texture and structure.
- cold butter. Keep butter very cold and cut it into small cubes to create flaky, tender layers in the dough.
- pumpkin purée. Use plain canned pumpkin, not pumpkin pie filling, to control sweetness and spice.
- egg. Helps bind the ingredients and contributes to the tender texture. Use a room-temperature egg for easier mixing.
- heavy cream. Adds richness and helps bind the dough together while keeping the texture soft, not dry or crumbly.
- powdered sugar. Essential for both glazes, sift if lumpy for a smooth, pourable finish.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Swap the flour blend: Use your preferred 1:1 gluten-free flour mix if you have a favorite, just make sure it contains xanthan gum for the best texture.
- Adjust the spices: Add extra cinnamon or a pinch more nutmeg, cloves, or allspice to deepen the warm fall flavor.
- Make them dairy-free: Replace the butter with cold vegan butter and use a dairy-free cream in both the dough and glaze.
- Change the glaze: Skip the pumpkin drizzle and keep just the vanilla glaze for a simpler topping, or double the pumpkin glaze for a stronger pumpkin spice flavor.
- Add mix-ins: Fold in mini chocolate chips, chopped pecans, or dried cranberries for extra texture without affecting the structure of the scones.
How to Make Gluten-Free Pumpkin Scones:
- Step 1: Preheat the oven to 400F. In a large mixing bowl, combine all dry ingredients. Cut in the cold butter with a pastry cutter or fork until well combined and crumbly.
- Step 2: In a separate bowl, whisk together the pumpkin purée, egg, and heavy cream.
- Step 3: Pour the wet mixture into the dry ingredients and stir just until the dough comes together, do not over mix.
- Step 4: Turn the dough out onto a lightly floured surface and shape it into a thick circle. Use a sharp knife to cut 8 wedges.
- Step 5: Carefully transfer the wedges to the prepared baking sheet, spacing them about 1 inch apart. Bake for 13-15 minutes, or until the tops are set.
- Step 6: Once the scones are fully cooled, top each with 1 tablespoon of the vanilla glaze and let it set for 5 minutes. Drizzle the pumpkin glaze over the top and allow it to set for another 5 minutes.
Recipe Notes & Tips:
- Use cold ingredients: Cold butter and chilled wet ingredients help keep the dough from getting too soft and sticky.
- Don't over mix: Mix the dough just until it comes together, over mixing can lead to tough scones.
- Flour your surface lightly: Gluten-free dough can be delicate, so use just enough flour to prevent sticking when shaping.
- Shape with care: Pat the dough gently into a round-pressing too hard can compact the dough and reduce flakiness.
- Watch the bake time: Scones should be lightly golden on the edges and a toothpick should come out clean, don't over bake or they may dry out.
- Cool completely before glazing: Let the scones cool fully so the glaze sets properly and doesn't melt off.
- Add-ins welcome: Chopped pecans or mini chocolate chips can be folded into the dough for extra texture and flavor.
How to Store:
Room Temperature: Store glazed or unglazed scones in an airtight container at room temperature for up to 2 days. Place parchment paper between layers to prevent sticking.
Refrigerator: For longer freshness, store in the fridge for up to 5 days. Bring to room temperature or warm briefly before serving.
Freezer: Freeze unglazed scones in a single layer, then transfer to a freezer-safe bag or container. Store for up to 2 months. Thaw at room temperature and glaze after thawing.
Gluten-Free Pumpkin Scones FAQs:
The best flour for gluten-free pumpkin scones is a 1:1 gluten-free flour blend that includes xanthan gum. Using a blend with xanthan gum helps the dough hold together and gives the scones their classic tender, bakery-style texture. Avoid single flours like almond or coconut flour alone, since they don't provide the structure needed for traditional scones.
If gluten-free pumpkin scones aren't rising, the most common reasons are expired baking powder, overly warm butter, or overmixed dough. Scones rely on cold butter to create lift in the oven, and too much mixing can prevent steam pockets from forming. Using fresh leaveners and keeping the butter cold ensures the tall, flaky rise you expect from a pumpkin scone recipe.
Yes, gluten-free pumpkin scones freeze very well. Freeze the baked scones without glaze, then thaw at room temperature and add the glaze just before serving. You can also freeze the unbaked dough wedges and bake them straight from the freezer, adding 1-2 minutes to the bake time.
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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 cinnamon
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon allspice
- ¼ teaspoon salt
- ½ cup cold butter, cubed
- ½ cup pumpkin puree
- 1 egg
- 2 tablespoons heavy cream
- ¾ cup powdered sugar
- 1 tablespoon heavy cream
- ¾ cup powdered sugar
- 1 tablespoon pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 tablespoon heavy cream
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together all of the dry ingredients. Add the cold, cubed butter and cut it into the mixture using a pastry cutter or fork until it resembles coarse crumbs.
- In a separate bowl, whisk together the pumpkin purée, egg, and heavy cream. Pour the wet mixture into the dry ingredients and stir just until the dough comes together-do not overmix.
- Turn the dough out onto a lightly floured surface and gently shape it into a ¾-inch thick circle. Use a sharp knife to cut the circle into 8 wedges.
- Carefully transfer the wedges to the prepared baking sheet, spacing them about 1 inch apart. Bake for 13-15 minutes, or until the tops are set and a toothpick comes out clean. Move the scones to a cooling rack.
- For the glaze, whisk all glaze ingredients in a small bowl until smooth. Set aside.
- For the pumpkin glaze, whisk the ingredients in a separate bowl until smooth, then transfer the mixture to a piping bag.
- Once the scones are fully cooled, spread each one with about 1 tablespoon of the vanilla glaze and let it set for 5 minutes. Drizzle the pumpkin glaze over the top and allow it to set for another 5 minutes before serving.
Nutrition
Notes
-
- Use cold ingredients: Cold butter and chilled wet ingredients help keep the dough from getting too soft and sticky.
- Don't over mix: Mix the dough just until it comes together, over mixing can lead to tough scones.
- Flour your surface lightly: Gluten-free dough can be delicate, so use just enough flour to prevent sticking when shaping.
- Shape with care: Pat the dough gently into a round, pressing too hard can compact the dough and reduce flakiness.
- Watch the bake time: Scones should be lightly golden on the edges and a toothpick should come out clean, don't over bake or they may dry out.
- Cool completely before glazing: Let the scones cool fully so the glaze sets properly and doesn't melt off.
- Add-ins welcome: Chopped pecans or mini chocolate chips can be folded into the dough for extra texture and flavor.