Tender and lightly spiced Gluten Free Pumpkin Scones are packed with cozy spices and two simple gluten free flours. A glossy, maple syrup-spiked glaze is the perfect finishing touch.
Easy Gluten Free Pumpkin Scones Recipe
Soft and tender gluten free pumpkin scones are so good you'd never guess they're gluten-free! Oat and almond flour in the right ratios keep these orange beauties moist and never crumbly, with a fine crumb that holds up well to a smear of butter or cream cheese. A maple-kissed glaze is optional - but highly recommended - for drizzling over their tops. Don't forget to make gluten free banana pumpkin bread or gluten free pumpkin muffins if you love pumpkin!
Why You'll Love These
Scones are a classic, and I love to make them reflect the seasons. These gf pumpkin scones are oh-so-cozy and perfect for nibbling on when the leaves start to fall. Here's why you'll love them:
- Naturally gluten-free. All of the ingredients needed to make these pumpkin scones are naturally gluten-free. And you'll need just two simple gluten-free flours, oat and almond flour, to form the gluten-free flour base.
- Easy to adapt. See my suggestions below for flour substitutions and how to make them dairy-free!
- Full of fall flavor. Maple, pumpkin, and warming spices - these are the flavors of fall! You'll want to make these scones all throughout the season.
- Not too sweet. There's a half cup of sugar in the dough for these scones, making them not overly sweet, just as a good scone should be. The maple glaze is definitely more sweet, but if you don't want to add it these scones will still be perfectly delicious.
What You Need
Here’s a glance at what you’ll need to make these tender pumpkin scones with maple glaze. The full ingredient amounts and instructions are in the recipe card below.
- Oat flour - You can pick up a bag of oat flour or learn how to make oat flour easily at home. Swap brown rice flour or gluten free all purpose flour if needed.
- Almond flour - I use fine ground almond flour rather than almond meal in these scones.
- Brown sugar - Light or dark brown sugar is fine.
- Salt - You can use fine sea salt or table salt.
- Baking powder
- Spices - Classic pumpkin pie spices feature here, including cinnamon, nutmeg, and allspice.
- Milk - I used whole milk for richness and 2% is also fine.
- Butter - Keep your butter cold and unsalted!
- Pumpkin puree - Important! Use pure pumpkin puree rather than
- Egg - I developed this recipe using a large egg, so please use large eggs for the best results!
- Optional glaze - Includes butter, maple syrup, powdered sugar, and a pinch of salt.
How to Make Gluten Free Pumpkin Scones:
1. Make dry mix: In a large mixing bowl, whisk together the oat flour, almond flour, sugar, salt, baking powder, and spices.
2. Add butter: Work in the butter.
3. Make wet mix: Whisk the egg, milk, and pumpkin together.
4. Combine: Stir the dough together until combined.
5. Assemble: Form the scones into two rounds, then cut 12 scones. Sprinkle with cinnamon sugar.
6. Bake: Rest the scones in the fridge, then bake them at 400°F for about 25 minutes.
Tips & Substitution Suggestions
Need subs? I’ve got you covered! Read on for substitution suggestions plus some variation options:
- Oat flour - Try sorghum flour or teff flour in place of the oat flour, or use brown rice flour.
- Almond flour - Try another nut flour or buckwheat flour.
- Use a gluten-free flour substitute - You can substitute 2 cups + 2 tablespoons of your favorite 1:1 gluten-free flour blend for the oat + almond flours.
- To make dairy-free - Substitute cold coconut oil or your favorite non-dairy butter for the butter and use your preferred non-dairy milk.
- To make refined sugar-free - Use coconut sugar in place of the brown sugar.
- Add-ins - Add in semisweet chocolate chips, chopped, candied ginger, or chopped, toasted walnuts.
Storage Options
Scones keep well, and they're great to freeze after baking to save for another time. Here's how to do it:
- To Reheat - Place the scones on a baking sheet, tent lightly with foil, and warm in a preheated 350°F oven for about 10 minutes.
- Counter - Wrap cooled pumpkin scones in plastic or place them in an airtight container and store on the counter at room temperature for up to several days.
- Freezer - Place the baked scones in a freezer-safe, sealable bag and store them in the freezer for up to 3 months. You can reheat them from frozen, which will take longer, or thaw them in the fridge before reheating.
How to Enjoy GF Pumpkin Scones
These scones are perfect alongside a cup of hot coffee or tea or enjoy them with a glass of mint iced tea. I love to eat them plain but they are lovely split and spread with butter, non-dairy butter, cream cheese, or apple butter.
More Gluten-Free Scone Recipes
If you tried these Gluten Free Pumpkin Scones or any other recipe on my website, please let me know how it went in the comments below! And I always appreciate a star rating if you loved it ❤️
Gluten Free Pumpkin Scones
Ingredients
Scones
- 1 ½ cups oat flour , 180 grams, plus extra
- ½ cup + 2 tablespoons almond flour , 80 grams
- 2 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup unsalted butter, cold
- ⅓ cup whole milk
- 1 large egg
- ½ cup canned pumpkin puree
- ½ cup light or dark brown sugar
Maple Glaze
- 2 tablespoons unsalted butter
- 1 tablespoon maple syrup
- ½ cup powdered sugar
- Pinch of salt
Instructions
Make Scones
- Whisk the oat flour, almond flour, baking powder, cinnamon, ginger, nutmeg, and salt together in a large bowl. Grate in the frozen butter and work it in with a pastry cutter, a fork, or your fingers until the mixture comes together in pea-sized crumbs. Set aside.
- In a small bowl, whisk together the milk, egg, pumpkin, and brown sugar. Drizzle it over the flour mixture and then mix it all together until everything is combined. The dough may be wet.
- Using floured hands, and adding a little more oat flour if necessary, form the dough into a ball and then gently press it into a flat disk about 1 inch thick. Place the dough on a parchment-lined plate and place it in the fridge for at least 30 minutes and up to 1 hour.
- Now preheat the oven to 400℉ and line a baking sheet with parchment paper
- Remove the chilled dough from the fridge and cut it into 8 equal pieces. Place the scones about 2 inches apart on the baking sheet, then place in the oven and bake for 25 minutes.
- Remove the scones and let them cool on a wire rack.
Make Maple Glaze
- Whisk together the melted butter, maple syrup, powdered sugar, and a big pinch of salt. Drizzle the glaze over the scones.
Notes
- Oat flour - Try sorghum flour or teff flour
- Almond flour - Try another nut flour or buckwheat flour
- Use a gluten-free flour substitute - You can substitute 2 cups + 2 tablespoons of your favorite 1:1 gluten-free flour blend for the oat + almond flours
- To make dairy-free - Substitute cold coconut oil or your favorite non-dairy butter for the butter and use your preferred non-dairy milk
- To make refined sugar-free - Use coconut sugar in place of the brown sugar
- Add-ins - Add in semisweet chocolate chips, chopped, candied ginger, or chopped, toasted walnuts
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