Gluten-Free Pumpkin Scones with Pumpkin Spice Glaze
Jump to Recipe
Warm and soft with a flaky outside, these Gluten-Free Pumpkin Scones will be on the top of your baking list this fall. Made with a Pumpkin Spice Glaze that take these to whole other level. Refined-sugar free with dairy-free options.
Gluten-Free Pumpkin Scones with Pumpkin Spice Glaze
One of the best parts about fall is all the endless deliciously aromatic baking that is done. These Gluten-Free Pumpkin Scones with Pumpkin Spice Glaze are one of my favorite recipes to bake during this time of year. They are warm and soft with a flaky outside and full of pumpkin spice flavor. Made with a Pumpkin Spice Glaze that take these to a whole other level. Refined-sugar free with dairy-free options.
Ingredients needed to make Gluten-Free Pumpkin Scones:
- Flours– Bleached almond flour and tapioca flour.
- Maple Sugar– or Coconut Sugar.
- Baking Powder– Makes dough rise and adds moisture.
- Baking Soda– Makes dough rise.
- Pink Sea Salt– Balances flavors.
- Spices– Cinnamon, nutmeg, cloves, and ground ginger.
- Eggs– Binding agent.
- Pumpkin Puree– Canned or homemade.
- Vanilla Extract– Adds flavor.
- Cold Unsalted Butter– You can also use refined coconut oil.
- For Pumpkin Spice Glaze– Powdered Sugar, Pumpkin Spice, Unsweetened Almond Milk, and Vanilla Extract.
Equipment needed to make Gluten-Free Pumpkin Scones:
- Large Mixing Bowls– For mixing dry and wet ingredients.
- Whisk– For whisking ingredients until is formed.
- Dough Blender– Helps mix the dough together.
- Spatula– For serving and transferring scones.
- Round Baking Sheet Pan– To bake the pumpkin scones on.
- Parchment Paper– For lining baking sheet pan.
- Dough Scraper– For cutting dough to form the scones.
- Pastry Brush– To brush egg wash over the scones.
- Small Mixing Bowl– To whisk egg.
- Cooling Rack– The scones will cook down evenly.
How to make Pumpkin Scones with Pumpkin Spice Glaze:
- Step 1– Preheat oven at 350 degrees F. Line a large round sheet pan with parchment paper.
- Step 2– In a large mixing bowl, add almond flour, tapioca flour, maple or coconut sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ground ginger. Whisk together until well combined.
- Step 3– In a separate mixing bowl, add 1 egg, pumpkin puree and vanilla extract. Whisk until well combined.
- Step 4– Cube butter and add to dry ingredients. Use a dough blender to work the butter into the mixture. Use your fingertips to finish working the butter and press into the dry ingredients until well dispersed.
- Step 5– Pour wet ingredients into the dry ones. Use a spatula to gently combine ingredients together until well blended. Make sure there aren’t any streaks of flour and dough has been created.
Working the dough:
- Step 6– Take about 1 tbsp of tapioca flour and sprinkle about half of it over lined baking sheet. Use your hands to scoop the dough out of the mixing bowl. Keep using your hands to work the dough and turn it into a ball. If the dough feels too sticky, sprinkle some of the leftover tapioca flour on your hands to help you shape it. Place the rolled ball on the sheet pan and pat it down into a 6 inch disk. Sprinkle the rest of the tapioca flour all throughout the top of the dough disk.
- Step 7– Use a dough scraper to cut disk in half 4 times to create 8 scones. Use the dough scraper to separate scones from each other. Some of the dough may get stuck to the scraper, remove it with your hands and stick it back to the scones. If some of the scones lose their shape, gently grab them and shape them back into a triangle. Use more tapioca flour if too sticky. Make sure you leave about 2 inches between each scone.
- Step 8– Whisk the remaining egg. Use a pastry brush and brush each scone with egg. The egg wash will give the scones a beautiful golden shade.
- Step 9– Place scones in preheated oven and bake for 25 minutes.
Making the Pumpkin Spice Glaze:
- Step 10– While scones bake, in a small bowl whisk together all the ingredients for the glaze until well combined and sticky glaze if formed. Place a piece of parchment paper under a cooling rack.
- Step 11– Remove scones from oven, Use a spatula and carefully place scones on cooling rack. Drizzle glaze over scones. Let them sit and cool down for 10-15 minutes. Enjoy!
Tips and Substitutions:
- Use tapioca flour to prevent sticking- dough can get a bit sticky. Tapioca flour will help with this and make it easier to work and shape the dough.
- Coconut sugar can make scones come out darker– Coconut sugar will make baked goods look more on the brown side. This doesn’t mean that they are burnt. If you want your scones to be a lighter and more golden color, use maple sugar instead.
- Leave enough space between scones before baking– Leave at least 2 inches between scones. Leaving them too close to each other will cause them to stick together as they rise while they bake in the oven. This can cause that part of the scone to not bake through.
- Don’t skip the egg wash– Egg wash will give your scones a beautiful crisp, shiny and golden top.
- Substitute butter for coconut oil to make these scones dairy-free– The cold butter will make the scones crisp and flaky. Coconut oil can make for a great substitute if you want to make these scones dairy-free.
How to serve Gluten-Free Pumpkin Scones:
These Gluten-Free Pumpkin Scones are perfect with a cup of coffee or an iced latte. They’re also great with some tea or even hot chocolate. If you’re really a pumpkin love try them with this pumpkin hot chocolate. These pumpkin scones are perfect to serve for breakfast, brunch, or a snack.
Gluten-Free Pumpkin Scones FAQ’s:
Can I make these pumpkin scones dairy free?
Yes. Substitute the butter for refined coconut oil for dairy-free pumpkin scones.
How will I know when the scones are done?
The scones will have a nice golden top. You can also use the toothpick method by sticking a toothpick in one of the scones. If the toothpick comes out dry, the scones are done. If it comes out wet, then the need more time.
Can I add chocolate or dried fruit to pumpkin scones?
Yes. Add some chocolate chips, raisins, or dried cranberries for a variety of flavors.
Storing Gluten-Free Pumpkin Scones:
Place any leftover gluten-free pumpkin scones in an airtight container. Keep them refrigerated for up to 4-5 days. Reheat by placing back in the oven or in the microwave. You can also serve them cold.
Freezing Gluten-Free Pumpkin Scones:
Allow for gluten-free pumpkin scones to completely cool-off. Wrap each scone in Saran Wrap and then with aluminum foil. Place scones in a gallon-sized freezer bag and place them in the freezer. Keep gluten-free pumpkin scones frozen for up to 3-4 months. Thaw-out by placing in the fridge overnight. Reheat by placing back in the oven for 5-10 minutes.
Did you like this Gluten-Free Pumpkin Scones with Pumpkin Spice Glaze recipe? You make also like these other pumpkin recipes:
- Pumpkin Chocolate Chip Waffles
- Gluten-Free Pumpkin Bead
- Pumpkin Cake Bars with Pumpkin Spice Cream Cheese Frosting
Gluten-Free Pumpkin Scones with Pumpkin Spice Glaze
Warm and soft with a flaky outside, these Gluten-Free Pumpkin Scones will be on the top of your baking list this fall. Made with a Pumpkin Spice Glaze that take these to whole other level. Refined-sugar free with dairy-free options.
Ingredients
Pumpkin Scones
- 2 1/2 cups bleached almond flour
- 1/3 cup tapioca flour (plus more for sprinkling and working scones)
- 1/2 cup maple sugar (or coconut sugar)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp pink sea salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp ground ginger
- 2 egg (separated)
- 1 tbsp unsweetened almond milk (or milk of choice)
- 1/2 cup pumpkin puree
- 1 tsp vanilla extract
- 1/4 cup cold unsalted butter
Pumpkin Spice Glaze
- 1 cup organic powdered sugar
- 4 tbsp unsweetened almond milk (or milk of choice)
- 1/2 tsp pumpkin spice
- 1/2 tsp vanilla extract
Instructions
Preheat oven at 350 degrees F. Line a large round sheet pan with parchment paper.
In a large mixing bowl, add almond flour, tapioca flour, maple or coconut sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ground ginger. Whisk together until well combined.
In a separate mixing bowl, add 1 egg, pumpkin puree and vanilla extract. Whisk until well combined.
Cube butter and add to dry ingredients. Use a dough blender to work the butter into the mixture. Use your fingertips to finish working the butter and press into the dry ingredients until well dispersed.
Pour wet ingredients into the dry ones. Use a spatula to gently combine ingredients together until well blended. Make sure there aren't any streaks of flour and dough has been created.
Take about 1 tbsp of tapioca flour and sprinkle about half of it over lined baking sheet. Use your hands to scoop the dough out of the mixing bowl. Keep using your hands to work the dough and turn it into a ball. If the dough feels too sticky, sprinkle some of the leftover tapioca flour on your hands to help you shape it. Place the rolled ball on the sheet pan and pat it down into a 6 inch disk. Sprinkle the rest of the tapioca flour all throughout the top of the dough disk.
Use a dough scraper to cut disk in half 4 times to create 8 scones. Use the dough scraper to separate scones from each other. Some of the dough may get stuck to the scraper, remove it with your hands and stick it back to the scones. If some of the scones lose their shape, gently grab them and shape them back into a triangle. Use more tapioca flour if too sticky. Make sure you leave about 2 inches between each scone.
Whisk the remaining egg. Use a pastry brush and brush each scone with egg. The egg wash will give the scones a beautiful golden shade.
Place scones in preheated oven and bake for 25 minutes.
While scones bake, in a small bowl whisk together all the ingredients for the glaze until well combined and sticky glaze if formed. Place a piece of parchment paper under a cooling rack.
Remove scones from oven, Use a spatula and carefully place scones on cooling rack. Drizzle glaze over scones. Let them sit and cool down for 10-15 minutes. Enjoy!
Recipe Notes
Tips and Substitutions:
- Use tapioca flour to prevent sticking- dough can get a bit sticky. Tapioca flour will help with this and make it easier to work and shape the dough.
- Coconut sugar can make scones come out darker– Coconut sugar will make baked goods look more on the brown side. This doesn’t mean that they are burnt. If you want your scones to be a lighter and more golden color, use maple sugar instead.
- Leave enough space between scones before baking– Leave at least 2 inches between scones. Leaving them too close to each other will cause them to stick together as they rise while they bake in the oven. This can cause that part of the scone to not bake through.
- Don’t skip the egg wash– Egg wash will give your scones a beautiful crisp, shiny and golden top.
- Substitute butter for coconut oil to make these scones dairy-free– The cold butter will make the scones crisp and flaky. Coconut oil can make for a great substitute if you want to make these scones dairy-free.
*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.
**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used.
**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.
