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    Home » Recipes » Gluten Free Muffins & Scones

    Gluten Free Pumpkin Scones

    Modified: Oct 30, 2024 · Published: Oct 13, 2023 by Nicole Spiridakis ·

    Jump to Recipe Print Recipe

    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.

    A plate of gluten free pumpkin scones and a scone on a plate.

    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.
    Ingredients for gluten free pumpkin scones are text-labeled.

    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.
    A baking tray of gluten free pumpkin scones.

    How to Make Gluten Free Pumpkin Scones:

    Dry mix for scones in a bowl.

    1. Make dry mix: In a large mixing bowl, whisk together the oat flour, almond flour, sugar, salt, baking powder, and spices.

    Butter is worked into scones dry mix.

    2. Add butter: Work in the butter.

    Pumpkin and eggs combined in a bowl.

    3. Make wet mix: Whisk the egg, milk, and pumpkin together.

    Gluten free pumpkin scones dough in a bowl.

    4. Combine: Stir the dough together until combined.

    Scones are cut into pieces.

    5. Assemble: Form the scones into two rounds, then cut 12 scones. Sprinkle with cinnamon sugar.

    Gluten free pumpkin scones on a rack.

    6. Bake: Rest the scones in the fridge, then bake them at 400°F for about 25 minutes.

    A gluten free pumpkin scone on a white background with glaze.

    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.
    A plate of pumpkin scones and one scone on a white plate.

    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.
    Two gluten free pumpkin scones on a white background.

    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

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

    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 ❤️

    A gluten free pumpkin scone on a white plate.
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    Gluten Free Pumpkin Scones

    Nicole Spiridakis
    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.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 25 minutes mins
    Chilling Time 1 hour hr
    Total Time 1 hour hr 35 minutes mins
    Course Breakfast
    Cuisine American
    Servings 8 scones
    Calories 362 kcal

    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

    Nutrition

    Calories: 362kcalCarbohydrates: 40gProtein: 4gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 60mgSodium: 386mgPotassium: 168mgFiber: 3gSugar: 22gVitamin A: 2872IUVitamin C: 1mgCalcium: 142mgIron: 2mg
    Disclaimer: Nutrition information is automatically calculated and is an estimate (I'm not a nutritionist and can't guarantee accuracy!). Even when not specified, be sure to check that all the ingredients you use are gluten free if you need them to be by reading labels on all packaging and/or confirming with the manufacturer.
    Did you make this recipe?Let me know in the comments how it went!

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    5 from 1 vote (1 rating without comment)

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    Cucina Nicolina is your home for easy gluten free baking recipes made with simple, wholesome ingredients. I'm a writer, recipe developer, and cookbook author who loves to share all things yummy and gluten free. Learn more about me.

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