Go Back
Print
Gluten-free pumpkin scone glazed on a wire rack.

Gluten-Free Pumpkin Scones

These gluten-free scones are moist and tender. Made with pumpkin purée and pumpkin spice, they're filled with flavor and perfect for fall baking.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 scones

Ingredients

For the Scones

  • 2 cups Bob's Red Mill Gluten-Free 1:1 Baking Flour, see note 1 (8 ½ ounces; 240 grams)
  • ½ cup granulated sugar (3 ½ ounces; 100 grams)
  • 2 ½ teaspoons baking powder
  • 2 teaspoon pumpkin spice, see note 2
  • 1/2 teaspoon salt
  • ½ cup butter, cold, cut into about 12 pieces, see note 3 (4 ounces; 113 grams)
  • ½ cup pumpkin puree (4 ¼ ounces; 120 grams)
  • 3 tablespoons half and half (1 ¼ ounces; 35 grams)
  • 1 large egg

For the Vanilla Glaze

  • 1 cup powdered sugar (4 ounces; 113 grams)
  • 4 teaspoons half and half, plus more as needed (¾ ounce; 22 grams)
  • 1 teaspoon vanilla extract

For the Pumpkin Glaze

  • 1 cup powdered sugar (4 ounces; 113 grams)
  • 2 tablespoons pumpkin puree (1 ounce; 28 grams)
  • 1 tablespoons half and half, plus more as needed (½ ounce; 14 grams)
  • ½ teaspoon pumpkin spice

Instructions

  1. For the Scones. Preheat oven to 425°F. Line rimmed baking sheet with parchment paper.

  2. In a large bowl, whisk together gluten-free flour, granulated sugar, baking powder, pumpkin spice, and salt.

  3. Using your hands or a pastry cutter, cut the cold butter into the dry ingredients until the butter is about the size of small peas.

  4. In small bowl, whisk together pumpkin puree, half and half, egg, and vanilla extract. The mixture will be thick. Stir into the gluten-free flour mixture. Mix until a thick dough forms. At first it will seem dry. Keep mixing until the dough comes together.

  5. Dust your counter with gluten-free flour. Pat the dough into a circle, about 7 inches. Cut with a sharp knife into 8 pieces. If the dough sticks to the knife, wipe it between each cut.

    Place the triangles onto the parchment-lined baking sheet.

  6. Bake until golden brown, about 20 minutes. Let the scones cool on the baking sheet.

  7. Make the Vanilla Glaze. Stir the powdered sugar, half and half, and vanilla together in a small bowl. The glaze should flow easily from a spoon. If it doesn't add an additional half and half to the glaze. Spoon the glaze evenly over the cooled scones. Allow to glaze to harden.

  8. Make the Pumpkin Glaze. Stir together powdered sugar, pumpkin puree, half and half, and pumpkin spice. Glaze will be thick but should flow if dropped from a spoon. Transfer glaze to a piping bag. If you don't have a piping bag, place glaze into a plastic sandwich bag and snip one of the corners to make a bag or thin glaze with half and half and drizzle from a fork onto scones.

    Drizzle glaze over each scone.

  9. Store scones at room temperature for up to three days. Or freeze scones in a freezer container for up to three months.

Recipe Notes

Note 1: I used Bob's Red Mill Gluten-Free 1:1 Baking Flour for this recipe. Using a different flour will change the texture of the scones.

Note 2: If you don't have pumpkin spice in the house, use the following. 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground ginger, ¼ teaspoon ground cloves.

Note 3: To make these dairy-free, replace the butter with dairy-free butter. And replace the half and half with dairy-free milk.