Gluten Free Pumpkin Scones

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.

I tested this recipe with my homemade pumpkin puree and canned pumpkin, and both versions turned out wonderfully. I prefer making the puree myself - and see my from scratch pumpkin pie recipe that's made from a whole pumpkin! - but purchased pumpkin puree is absolutely fine, too.

Don't forget to make gluten free banana pumpkin bread or gluten free pumpkin muffins if you love pumpkin!

Why You'll Love These gluten free Pumpkin Scones

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 sweeter, 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 or my homemade gluten free flour blend 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.

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.

How to Store Gluten Free Pumpkin Scones

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 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

• Gluten-Free Lemon Scones
• Gluten-Free Cranberry Orange Scones
• Gluten-Free Berry Buckwheat Scones