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.

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.

The ingredients needed to make gluten free pumpkin scones are shown portioned out: oat flour, almond flour, baking powder, spices, salt, milk, egg, pumpkin puree, and butter.

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 – Gluten-free oat flour creates a sturdy whole-grain crumb for these scones
Almond flour – Almond flour adds structure
Baking powder
Ground spices – Cinnamon, ginger, nutmeg
Salt – I use fine sea salt in all my baking recipes
Butter – Use unsalted butter in this recipe
Milk – Whole milk for richness, you could also use heavy cream
Egg
Canned pumpkin puree – Choose pure pumpkin puree, not pumpkin pie filling
Brown sugar – Light or dark brown sugar is fine

MAPLE GLAZE

Butter
Maple syrup
Powdered sugar
Salt

A baking tray of gluten free pumpkin scones.

How to Make Gluten Free Pumpkin Scones:

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.
Combine the wet ingredients: 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.
Form a disk with the dough: 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.
Prepare a pan: Now preheat the oven to 400℉ and line a baking sheet with parchment paper
Bake: 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.
Cool: Remove the scones and let them cool on a wire rack.
Make Glaze: Whisk together the melted butter, maple syrup, powdered sugar, and a big pinch of salt. Drizzle the glaze over the scones.

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
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

Store homemade gluten free pumpkin scones in an airtight container on the counter for up to 5 days. These pumpkin scones also freeze well: place them in a freezer-safe, sealable bag and store them in the freezer for up to 3 months. Thaw in the fridge before eating.

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