Pumpkin Scones with Pumpkin Spice Glaze
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Warm and soft with a flaky outside, these 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. Gluten-free, refined-sugar free with dairy-free options.
Pumpkin Scones with Pumpkin Spice Glaze
One of the best parts about fall is all the endless deliciously aromatic baking that is done. These 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. Gluten-free, refined-sugar free with dairy-free options.
What you need to make them:
Ingredients:
- Bleached Almond Flour
- Tapioca Flour
- Maple Sugar or Coconut Sugar
- Baking Powder
- Baking Soda
- Pink Sea Salt
- Cinnamon
- Nutmeg
- Cloves
- Ground Ginger
- Eggs
- Unsweetened Almond Milk
- Pumpkin Puree
- Vanilla Extract
- Cold Unsalted Butter
- Organic Powdered Sugar
- Pumpkin Spice
- Vanilla Extract
Equipment:
- Large Mixing Bowls
- Whisk
- Dough Blender
- Spatula
- Round Baking Sheet Pan
- Parchment Paper
- Dough Scraper
- Pastry Brush
- Small Mixing Bowl
- Cooling Rack
How to make Pumpkin Scones with Pumpkin Spice Glaze:
- 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.
Working the dough:
- 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.
Making the Pumpkin Spice Glaze:
- 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!
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.
Did you like this 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
Pumpkin Scones with Pumpkin Spice Glaze
Warm and soft with a flaky outside, these 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. Gluten-free, 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.
