Wholesome gluten-free pumpkin scones made with real pumpkin, warm spices, and simple, clean ingredients. They’re straightforward to prepare and ready for the oven in about 20 minutes. Pair them with a hot cup of coffee for a cozy breakfast or an inviting brunch treat.
Gluten-free Pumpkin Scones Features
- Perfect texture – Slightly crisp exterior with a tender, crumbly interior for that ideal scone bite.
- Gluten-free and refined-sugar aware – Made with a gluten-free flour blend and sweetened with coconut sugar. The recipe can be adapted to be dairy free.
- Cozy fall flavors – Warm pumpkin spice and cinnamon with an optional maple or coconut butter glaze for finishing.
- Easy to make – No mixer, no rolling pin, and no long chill times. Simple methods deliver impressive results.
These gluten-free pumpkin scones make a lovely seasonal treat. They work equally well as a morning pastry, an afternoon snack, or a dessert after dinner. The recipe balances a gluten-free all-purpose blend with almond flour to create a soft interior while keeping a light, slightly crisp crust.
Ingredient Notes
- Gluten-free all-purpose flour – Use a cup-for-cup gluten-free blend you trust. Different brands can behave differently, so choose one that bakes well for you.
- Almond flour – Use finely milled almond flour (not almond meal) for a tender crumb and finer texture.
- Pumpkin puree – Use pure pumpkin puree (just pumpkin), not pumpkin pie mix which contains added sugar and spices.
Clean-food tip: If you prefer, use grass-fed or pasture-raised butter. It can be a flavorful choice and pairs nicely with baked goods.
Substitutions & Variations
- Dairy-free: Swap the butter for coconut oil and use unsweetened dairy-free milk. Choose milks with minimal additives for the cleanest flavor.
- Vegan: Make the dairy-free substitutions and replace the egg with a suitable vegan egg substitute. Results can vary with commercial egg replacers, so test to find the one you like best.
- Alternative sweeteners: White, cane, or brown sugar can replace coconut sugar if preferred. Coconut sugar gives a less-refined taste and works well in these scones.
- Add-ins: Stir in chopped pecans for pumpkin-pecan scones, or ½ cup chocolate chips for a pumpkin chocolate chip version.
Step-by-Step Directions
Follow these simple steps to make the scones. The process is quick and forgiving, making it great for bakers of all levels.
Step 1: Preheat the oven to 400°F. In a large mixing bowl, whisk together the dry ingredients until evenly combined.
Step 2: Grate frozen butter with a box grater or cut cold butter into small pieces. Use a pastry cutter or fork to work the butter into the flour until the mixture resembles coarse crumbs.
Step 3: In a separate bowl, whisk together the wet ingredients: egg, pumpkin puree, vanilla, and milk.
Step 4: Pour the wet ingredients into the dry mixture and stir until just combined. You may need to finish mixing by hand; do not overwork the dough.
Step 5: Shape the dough into a ball and transfer to a lightly floured surface. Pat or press it into a disc about ¾” thick, then cut into eight even wedges with a sharp knife.
Step 6: Place the wedges on a parchment-lined baking sheet, leaving space between each. Brush the tops with a little milk and bake at 400°F for 18–20 minutes, until edges are golden and centers are set.
Step 7: To make a simple coconut butter glaze, soften coconut butter slightly, then whisk in maple syrup and a little milk until smooth and spreadable. Alternatively, make a classic powdered sugar glaze by mixing powdered sugar, vanilla, and milk until you reach the desired consistency.
Step 8: Drizzle or spread the glaze over cooled scones. The glaze will firm up slightly as it sets. Serve and enjoy.
Important note: Pumpkin puree varies in moisture. If the dough feels overly sticky and hard to handle, add 1–2 tablespoons more gluten-free flour until it holds together. A slightly tacky dough is normal.
Expert Baking Tips
Keep the butter very cold: Use frozen or thoroughly chilled butter to create pockets that melt in the oven and give the scones a light, flaky texture. Grating frozen butter or cutting it into small pieces helps distribute it evenly without warming. Mix by hand just until combined to avoid overworking the dough and softening the butter.
Storing and Freezing
Storing: These scones are best eaten the day they’re baked. Leftovers can sit at room temperature up to 24 hours. To keep them fresher longer, store in an airtight container in the refrigerator for up to 3 days; briefly warm before serving.
Freezing: Wrap each cooled scone individually in foil or plastic wrap and place them in a freezer-safe container. They keep up to 3 months. Thaw at room temperature for a few hours, then warm in a 300°F oven for about 5 minutes. Freeze without glaze and add the glaze after reheating if desired.
Recipe FAQs
They should be lightly golden at the edges and feel firm to the touch. A toothpick inserted near the center should come out mostly clean.
Can I prep scones in advance?
Yes. Shape and cut the dough into wedges, then refrigerate overnight. Bake cold scones from the fridge and add 2–5 minutes to the bake time as needed.
Can these be made dairy free?
Yes. Substitute coconut oil or a plant-based butter and use unsweetened dairy-free milk.
More Fall Recipes to Try
- Harvest Chicken Apple Sausage Sheet Pan Dinner
- Apple Cinnamon Baked Oatmeal
- Cold Wild Rice Salad with Dried Cranberries and Pecans
- Air Fryer Apples
If you make this recipe, please leave a rating and comment below and share a photo on social media if you like — I’d love to see how they turned out.
Eat Clean. Be Well!
-Sara
Gluten-free Pumpkin Scones
Wholesome gluten-free pumpkin scones made with real pumpkin, warm spices, and clean ingredients. Ready in about 35 minutes total and yields 8 scones.
Course: Breakfast, Brunch, Snack | Cuisine: American | Diet: Gluten Free
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Servings: 8 scones
Author: Sara
Equipment
- 2 mixing bowls
- 1 baking sheet
- 1 pastry cutter or fork
- 1 pastry brush (optional)
Ingredients for the Scones
- 1 ½ cups gluten-free all-purpose flour
- ¾ cup almond flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- 2 tsp pumpkin pie spice
- ⅓ cup coconut sugar
- 6 tbsp unsalted butter, frozen
- 1 egg
- ½ cup pumpkin puree (not pumpkin pie mix)
- 1 tsp pure vanilla extract
- ¼ cup milk, plus more for brushing
Ingredients for Coconut Butter Glaze
- ¼ cup coconut butter
- 1 tbsp pure maple syrup
- 1 tbsp milk (or more as needed)
Ingredients for Powdered Sugar Glaze
- ½ cup powdered sugar
- 1–2 tbsp milk
- ½ tsp pure vanilla extract
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Whisk dry ingredients in a large bowl: gluten-free flour, almond flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and coconut sugar.
- Grate frozen butter or cut chilled butter into small pieces. Add to dry ingredients and cut in until pea-sized crumbs form.
- In another bowl, whisk egg, pumpkin puree, vanilla, and milk. Add to the dry mixture and stir until a soft dough forms. Use hands if needed.
- Form the dough into a ball, transfer to a lightly floured surface, and flatten into a 6″ disc about ¾” thick. Cut into 8 wedges.
- Place wedges on the prepared sheet, brush tops with milk, and bake 18–20 minutes until golden at the edges and set in the center.
- Cool on a rack. If using glaze, prepare and drizzle over cooled scones.
Notes
- Spoon and level the flours when measuring to avoid packing and ending up with overly dense scones.
- Frozen butter yields the best flaky texture, but very cold butter from the fridge will work if cut into small cubes.
- Nutritional estimates assume the coconut butter glaze is used.
Nutrition (approx.)
Calories: 296 kcal | Carbohydrates: 30 g | Protein: 6 g | Fat: 18 g | Fiber: 5 g