Why You’ll Love This Recipe

These Gluten-Free Pumpkin Scones are soft, flaky, and full of cozy autumn flavors. The pumpkin adds moisture and richness, while the warm spices give them a comforting taste that reminds you of fall. Made with a gluten-free flour blend, these scones are perfect for anyone avoiding gluten but still craving a delicious pastry. Topped with a light glaze or enjoyed plain, they’re a simple yet indulgent treat that everyone will enjoy.

Ingredients

2 cups gluten-free all-purpose flour (with xanthan gum, if your blend doesn’t include it)
1/4 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup cold unsalted butter, cubed
1/2 cup canned pumpkin puree
1 large egg
1/4 cup milk (dairy or non-dairy)
1 teaspoon vanilla extract
1 tablespoon maple syrup (optional, for extra sweetness)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the gluten-free flour, brown sugar, baking powder, cinnamon, nutmeg, and salt.
Add the cubed butter into the dry ingredients. Use a pastry cutter or your hands to work the butter into the flour mixture until it resembles coarse crumbs.
In a separate bowl, whisk together the pumpkin puree, egg, milk, vanilla extract, and maple syrup (if using).
Pour the wet ingredients into the dry ingredients and gently stir until combined. Be careful not to overmix. The dough will be slightly sticky.
Turn the dough out onto a lightly floured surface (using gluten-free flour) and gently pat it into a round disk, about 1 inch thick.
Cut the dough into 8 wedges and place them on the prepared baking sheet, spacing them a bit apart.
Bake for 18-20 minutes, or until the scones are golden brown and a toothpick comes out clean when inserted into the center.
Let the scones cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Servings and Timing

Servings: This recipe makes 8 scones.
Prep Time: 10 minutes
Cook Time: 18-20 minutes
Total Time: 30 minutes

Variations

Dairy-Free: Substitute the butter with dairy-free butter and use non-dairy milk (like almond or coconut milk) for a completely dairy-free version.
Add-ins: Fold in chocolate chips, chopped nuts (like pecans or walnuts), or dried cranberries for added texture and flavor.
Spices: Experiment with additional spices like ginger or cloves for an even more complex flavor.
Glaze: Top your scones with a simple glaze made from powdered sugar, milk, and a little vanilla extract.

Storage/Reheating

Storage: Store scones in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week.
Freezing: Scones freeze well. Wrap them tightly in plastic wrap or place them in a freezer bag and freeze for up to 2 months. Reheat in the oven or microwave when ready to eat.
Reheating: To reheat, warm them in a 350°F (175°C) oven for about 5 minutes or microwave for 15-20 seconds.

FAQs

Can I make these scones ahead of time?

Yes, you can prepare the dough, shape it into wedges, and refrigerate it for up to 24 hours before baking. This will give the scones a bit more flavor and make for an easy, quick breakfast or snack.

What if I don’t have gluten-free flour?

If you don’t have gluten-free flour, you can try using a traditional all-purpose flour blend. However, keep in mind that the scones will no longer be gluten-free.

Can I substitute pumpkin puree with fresh pumpkin?

Yes, you can use homemade pumpkin puree, but make sure to cook and drain it to remove excess moisture for the best texture in the scones.

How can I make these scones sweeter?

If you prefer sweeter scones, you can increase the amount of brown sugar or drizzle a sugar glaze over the scones after baking.

Can I add chocolate chips to the dough?

Absolutely! Adding chocolate chips will give the scones a sweet touch. Just fold them in gently with the wet ingredients.

Are these scones dairy-free?

You can easily make them dairy-free by using dairy-free butter and non-dairy milk like almond or oat milk.

How do I know when the scones are done?

The scones should be golden brown on top, and a toothpick inserted into the center should come out clean. They will also be firm to the touch.

Can I use a different type of sugar?

Yes, you can substitute brown sugar with coconut sugar, maple sugar, or white sugar. Just keep in mind that coconut sugar may slightly alter the flavor.

Can I use this recipe for a muffin instead of scones?

While the recipe is designed for scones, you could try baking the dough in a muffin tin. Just be sure to adjust the baking time as muffins typically take a bit longer than scones.

How do I make these scones more flaky?

For a flakier texture, be sure to work the butter into the flour mixture until it resembles coarse crumbs, and avoid overworking the dough.

Conclusion

These Gluten-Free Pumpkin Scones are the perfect autumn treat for anyone who loves the flavors of fall but needs a gluten-free option. With their soft, tender crumb and the rich combination of pumpkin and spices, these scones are perfect for breakfast, a snack, or even a special occasion. Easy to make and full of flavor, they’re a delightful addition to your fall baking repertoire!