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How to Make Gluten-Free Pumpkin Scones - A Step-by-Step Guide

With the fall season upon us, it's the perfect time to indulge in all things pumpkin. From lattes to pies, there's no shortage of pumpkin-flavored treats to enjoy. One delightful option is gluten-free pumpkin scones. These scones are the perfect combination of spicy, sweet, and tender, making them an ideal addition to your morning routine or an afternoon pick-me-up. They are easy to make and can be enjoyed by anyone, regardless of dietary restrictions.

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Ingredients

  • 2 cups gluten-free all-purpose baking flour (such as Cup4Cup™)
  • ½ cup packed light brown sugar
  • 1 tablespoon gluten-free baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cloves
  • 1 stick butter, frozen
  • ½ cup pumpkin puree
  • ⅓ cup heavy cream
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream
  • 1 tablespoon turbinado sugar (such as Sugar in the Raw®)
  • 1 cup confectioners' sugar
  • 3 tablespoons heavy cream
  • ½ teaspoon vanilla extract
  • ½ teaspoon pumpkin pie spice

Information

  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 5 mins
  • Servings: 12
  • Yield: 12 scones

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Combine flour, brown sugar, baking powder, cinnamon, baking soda, salt, nutmeg, ginger, and cloves in a large bowl. Grate frozen butter into flour mixture and blend with a pastry blender until flour is crumbly with pea-sized crumbs.
  • Combine pumpkin puree, 1/3 cup heavy cream, egg, and vanilla extract in a separate bowl. Add to the crumb mixture and mix into a soft dough.
  • Lightly sprinkle counter and hands with flour and turn out dough onto the counter. Shape into a small, 1-inch thick rectangle, slightly smaller than a sheet of paper. Cut rectangle in half using a knife or a pizza cutter, then cut each half into 6 triangles. Place on the prepared baking sheet. Brush with 2 tablespoons heavy cream and sprinkle with coarse sugar.
  • Bake in the preheated oven until lightly browned, about 15 minutes. Remove and allow to cool on a wire rack.
  • While scones are cooling, combine confectioners' sugar, heavy cream, vanilla extract, and pumpkin pie spice for glaze in a bowl and whip until smooth. Add glaze to a small resealable plastic bag, snip off one corner, and drizzle on top of cooled scones.

    • Nutrition

    281 cal.

    • Total Fat: 14g
    • Saturated Fat: 8g
    • Cholesterol: 53mg
    • Sodium: 380mg
    • Total Carbohydrate: 39g
    • Dietary Fiber: 3g
    • Total Sugars: 21g
    • Protein: 3g
    • Vitamin C: 1mg
    • Calcium: 52mg
    • Iron: 0mg
    • Potassium: 59mg

    Categories

    Breakfast recipes
    Brunch recipes
    Snack recipes
    Dessert recipes
    Baked goods recipes