Get cozy with Gluten-Free Pumpkin Scones!
Breakfast is always better with something sweet. Try my Gluten-Free Pumpkin Scones – they’re easy, and tasty…and no one will know their gluten free!
Warm Up Your Morning with Gluten-Free Pumpkin Scones
There’s nothing quite like the aroma of pumpkin spice to bring a little warmth to your day. These Gluten-Free Pumpkin Scones are the perfect way to celebrate waking up, combining the earthy sweetness of pumpkin with a flaky, tender texture that’s perfect for breakfast or brunch. Best of all, they’re so delicious no one will guess they’re gluten-free!
Reinventing Classic Recipes
One of my passions is reinventing classic recipes so they can be gluten-free. I start with something we all love to eat but thought we could never enjoy again. With a few simple adjustments, I transform beloved favorites into gluten-free delights that are not only accessible but also incredibly easy to make. These pumpkin scones are a perfect example of that philosophy.
Discovering Gluten-Free Baking
When I first explored gluten-free baking, I was pleasantly surprised by how simple it is to create delightful treats without sacrificing flavor. By swapping out traditional wheat flour for a gluten-free blend—whether store-bought or homemade—you can achieve a texture and taste that rivals classic recipes. The key is to handle the dough gently, ensuring that your scones come out light and flaky.
The Allure of Pumpkin Scones
The aroma of pumpkin and spices filling your kitchen as these scones bake is an experience that warms the heart. The combination of pumpkin puree, cinnamon, nutmeg, and ginger creates a comforting flavor profile that is perfect any time of year. Each bite offers a burst of warmth that is ideal for those chilly mornings or quiet afternoons spent indoors.
Ingredients
These ingredients come together to make Gluten-Free Pumpkin Scones that are both flavorful and perfect for those with gluten sensitivities.
- Gluten-Free Flour:
Flaky and tender gluten-free crust made from a mix of gluten-free flours, butter, and a touch of sweetener. This provides the perfect base for the galette, offering a nutty flavor. Follow the instructions found here for my gluten free pie dough recipe. - Almond Flour:
Adds a subtle nutty flavor and richness to the gluten-free crust. Almond flour also helps create a tender texture while keeping the dough sturdy enough to hold the filling. - Tapioca Starch:
A key ingredient for binding and elasticity in gluten-free baking, tapioca starch helps create a pliable dough and contributes to the crust’s crispness once baked. - Xanthan Gum
Essential for gluten-free recipes, xanthan gum acts as a stabilizer and binder, mimicking the elasticity of gluten to ensure the dough holds together beautifully. - Unsalted Butter:
Cold butter is key for creating flaky layers in the scones. Cut it into small cubes before mixing. - Brown Sugar:
Brown sugar adds moisture, depth of flavor, and a subtle molasses undertone to the recipe. The natural moisture in brown sugar contributes to a softer, more tender baked good. - Spices:
Cinnamon, Ginger, Nutmeg, Allspice, Cloves: A warming blend of spices that adds complexity, depth, and aromatic richness to the recipe. Each spice contributes a unique flavor profile. - Black Pepper:
A surprising addition that adds a subtle heat and complexity to the spice blend, enhancing the overall flavor profile. - Pumpkin Puree:
Provides moisture, natural sweetness, and a rich, earthy flavor. It also contributes to the nutritional value and creates a moist texture. - Egg:
Acts as a binding agent, provides structure, adds moisture, and helps create a rich, cohesive batter. Room temperature eggs incorporate more easily. - Baking Powder:
Ensures the scones rise beautifully and have a light texture. - Salt:
Balances the sweetness and enhances the overall flavor of the scones. - Buttermilk or Sour Cream:
Adds tanginess, moisture, and helps activate the baking powder. The acidity also contributes to a tender crumb. - Vanilla Extract:
A touch of vanilla extract adds warmth and depth to the scones. - Optional Mix-Ins:
Dried fruit, berries, baking chips (chocolate, etc.), or citrus zest can be added for extra flavor. - Optional Glaze:
Make with powdered sugar, cream and vanilla (or maple extract). Adds that something special to take your scones over the top!
Why You’ll Love These Gluten-Free Pumpkin Scones
These scones are quick and easy to make, perfect for busy mornings or cozy weekends. They pair beautifully with coffee or tea and can be customized with mix-ins like chopped pecans or dried cranberries.
Plus, they’re gluten-free, making them a great option for anyone with dietary restrictions.
A Recipe That Brings People Together
Food is about connection, and these scones are no exception. Whether you’re sharing them at a gathering or enjoying them solo, their rustic charm and seasonal flavors make every bite feel special. They’re the kind of treat that turns ordinary mornings into cherished moments.
Gluten-Free Pumpkin Scones
Description
Sweet and warm and of course Gluten-Free, these Gluten-Free Pumpkin Scones are a great breakfast addition. You can make the night before or right before breakfast!
Ingredients
Gluten-Free Pumpkin Scones
Glaze
Instructions
Gluten Free Scones
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Before you begin
- Gather your ingredients.
- Preheat the oven to 350°F.
- Line a baking sheet with parchment and set aside.
- Cup butter into ¼” pieces and freeze for 11 minutes - alternatively grate frozen stick of cold butter using a box grater.
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Prepare dry ingredients
- Mix together all dry ingredients in a medium bowl.
- Using your fingers mix the cold butter into the dry ingredients until the mixture is crumbly with pea-sized. (Or pulse together in a food processor - 20 pulses until crumbly.)
- Set aside.
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Prepare wet ingredients
- Whisk together the egg, buttermilk (or sour cream), vanilla extract, and pumpkin puree in a small bowl.
- Set aside.
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Prepare the dough
- Add the wet ingredients to the butter and dry ingredient bowl, stirring until you have a cohesive and sticky dough.
- Place on a gluten-free floured surface or a surface lined with plastic wrap.
- Form into a ball, wrap with plastic wrap and rest in the refrigerator at least 30 minutes.
- Remove the dough from the refrigerator and place on a gluten-free floured surface or a surface lined with plastic wrap.
- Using your fingers, pat out to about 1 in. thick. Do not roll out as the dough is sticky.
- Cut into wedges or using a 3” biscuit cutter cut into circles.
- Place the wedges or circles onto the lined baking sheet.
- Optional: brush with egg or milk wash and sprinkle with sugar.
- Bake for 15 to 20 minutes or until golden brown.
- After removing from the oven, let rest until cool.
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Prepare the glaze
- Add powdered sugar, vanilla and cream to a small bowl.
- Stir until incorporated.
- Drizzle over cooled scones.
- Let the glaze firm up on the scones before serving...if you can wait.
Note
Gluten-Free Flours
When it comes to baking gluten-free, the type of flour you use can significantly impact the texture and flavor of your final product. Here are some important tips regarding gluten-free flours for your Gluten-Free Banana Muffins recipe:
1. Homemade Flour Blend
I use a custom gluten-free flour blend that I make myself, which weighs approximately 140 grams per cup. This blend typically includes a mix of gluten-free flours such as white and brown rice flour, potato starch, tapioca starch, sorghum and milk powder, providing a balanced texture and flavor for baking.
2. Store-Bought Gluten-Free Flours
If you prefer to use a store-bought gluten-free flour blend, it's crucial to check the packaging for the weight per cup, as this can vary between brands. Each manufacturer may have a different formulation, which affects the density and weight of their flour.
Here are several that are available from Amazon:
- King Arthur Measure for Measure Gluten-Free Flour
- Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- Cup4Cup Gluten Free Multipurpose Flour
None of these flours contain xanthan gum. So if your recipe calls for xanthan gum, omit the extra xanthan if using one of these blends. All of the manufacturers promote these products as a one-to-one replacement.
3. Measuring for Accuracy
For the most accurate results, I highly recommend using a digital food scale to measure your gluten-free flour. Measuring by weight ensures that you have the correct amount, leading to more consistent and successful baking outcomes. This method eliminates the variability that can come from measuring by volume, especially with gluten-free flours, which can be compacted or aerated differently.
By paying attention to these details, you'll set yourself up for success in creating a delicious and moist Gluten-Free Banana Muffins. Happy baking!
Kosher Salt
You can use kosher salt in this recipe; however, the crystal of table salt and kosher salt are not the same. So a teaspoon of one is not the same as a teaspoon of the other. Here are equivalents for two commonly available kosher salt brands:
To Replace: 1 teaspoon table salt
- 2 teaspoon diamond Crystal Kosher Salt
- 1 1/2 teaspoons Morton Kosher Salt
