I can't tell you often enough how much I love these Gluten Free Pumpkin Scones. They are tender, with a soft crumb, and spiced to perfection. Top them with some brown sugar streusel or raw sugar before baking for a little something. You can even drizzle them with a delicious Vanilla Glaze once fully cooled. No matter what, this gluten free pumpkin scone recipe is definitely a must-make addition to any autumn or holiday brunch.
Because of the added fresh pumpkin puree, those scones are moist and tender, and according to some of my friends even better than Starbucks Pumpkin Scones.
Recipe Ingredient Notes
Gluten Free Flour: I have tested this recipe for Gluten Free Pumpkin Scones with my own gluten free multipurpose blend, King Arthur Measure for Measure, or Bob's Red Mill 1-to-1. All three flour blends worked beautifully in this application. If you plan on using a different brand, I highly recommend a blend made up of several different flours as well as a binder like xanthan gum. Coconut Flour will not work in this recipe.
Canned Pumpkin: Make sure to buy pure canned pumpkin and not pumpkin pie filling. They often sit next to each other on shelves at the grocery store and have very similar labels. As much as I love making everything from scratch, canned pumpkin is very convenient. I prefer to buy the organic version if it’s available.
Pumpkin Pie Spice Mix: Pumpkin Pie Spice is a blend of cinnamon, ginger, nutmeg, and cloves. If you do not have it in your pantry you can substitute it with my easy homemade pumpkin pie spice blend: Combine 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon of ground ginger, and a pinch of ground cloves and use in this recipe.
Dairy: I use Half & Half but feel free to substitute it with milk or nondairy milk. I have not tried this recipe with heavy cream.
How to make Gluten-Free Pumpkin Scones
Scones can be made in 30 minutes or less and only need around 25 minutes in the oven. The dough gets a quick chill (20 minutes) while you fully preheat your oven to 400F. Clearly, Scones the best right from the oven but I have to admit, I have had those gluten-free pumpkin scones 3 days after making them and they tasted amazing.
Step 1: Line a sheet tray with parchment paper, sprinkle with some gluten-free flour, and set it aside. The additional flour on the sheet tray will help to prevent the scone dough from sticking to the parchment paper.
Step 2: Combine pumpkin puree, egg, half & half, vanilla extract, and maple syrup in a small bowl and set aside.
Step 3: In a separate bowl sift together dry ingredients, sugar, and spices. Cut the COLD butter into smaller pieces and add to your dry ingredients. Using a pastry cutter or clean hands, work the butter into the dry mixture. The butter should look very crumbly.
Step 4: Whisk your wet ingredients together with a fork until frothy and add to your flour-butter mix. With a spatula stir everything together. Your dough may be sticky – do NOT add more flour as tempted you may be.
Step 5: Transfer the gluten free pumpkin scone dough to the parchment-lined sheet tray and with your hands shape it into a roughly 7" round disk or a 5" x 7" rectangular. You may lightly dust the dough with some gluten-free flour to make this easier.
Step 6: Place the sheet tray in your fridge to allow the scones to set up while you preheat your oven to 400F. At this point, you can allow them to sit in your fridge for up to 12hrs.
Step 7: Once the oven is fully preheated, remove the scone dough from your fridge and use a sharp knife to cut it into SIX equally sized scones. Arrange the scones on your sheet tray, brush them with some heavy cream/half & half if you like, and sprinkle them with some raw sugar or some brown sugar streusel. Bake them at 400F for 22-24 minutes until golden brown. Be careful not to overbake them which will dry them out. The internal temperature of scones should be 200F or higher.
Please be aware if you cut the scones smaller the baking time does decrease.
Step 8: Remove the gluten-free pumpkin scones from the oven and allow them to cool for a few minutes on the sheet tray before transferring them to a cooling rack.
Step 9 (Optional): While the scones are cooling, prepare the simple vanilla glaze by combining the ingredients in a small bowl. If your glaze is too thick, add an additional 1-2 teaspoons of milk. Please be aware a little goes a long way. Once the scones are cool, use a spoon and drizzle them with the vanilla glaze. Discard any leftover glaze you may have and allow the gluten-free scones to sit for about 15 minutes before enjoying them so the glaze can set up.
Storage & Freezing
Scones in general (not just gluten-free ones) taste the best the day they have been baked. If you happen to have any leftovers, store them in an airtight container at room temperature for up to 3 days. I like to nuke them at 50% for 30-45 seconds to warm them up before serving.
To freeze baked scones, place them in a freezer bag or airtight container and freeze up to 3 months. Allow thawing at room temperature.
I actually recommend freezing them before baking. Cut your scone dough, place it on a sheet tray, and freeze until solid. Transfer to a ziplock bag and freeze for up to 3 months. When ready to bake, bake them straight from frozen but please be aware they will need additional 4-6 minutes to bake (depending on your oven)
How to make Pumpkin Puree
Canned pumpkins can be difficult to find outside of the US. BUT, butternut squash should be available in most countries. Which is the perfect substitute for pumpkin. You will just need a medium-sized butternut squash (around 24oz/700 grams), a sheet tray, an oven, and a food processor or blender.
Preheat to 400F/200°C. Split the butternut squash lengthways, remove seeds, and place cut-side down on a foil-lined aluminum baking sheet. Roast it until fork-tender which can take about 45 minutes depending on the size of the squash and your oven. Remove it from the oven and allow for it to cool until you can handle it.
Remove the “flesh” from the squash and puree it with a food processor or blender. Please be aware, that sometimes homemade squash puree is “wetter” than canned pumpkin. You may need to plot it with some paper towels or drain it in a colander lined with some cheesecloth to remove some of the moisture.
Can you freeze pumpkin puree?
Fresh and canned pumpkin purée will only last for up to one week stored in the fridge. But when frozen it will last for months. To freeze any unused pumpkin puree transfer it to a ziplock bag and lay it out flat. This way it freezes quickly, won’t take up much space in the freeze and will thaw at room temperature in no time.
FAQ about Gluten Free Pumpkin Scones
Yes, dark chocolate chips, nuts such as pecans, or dried fruit like candied ginger or cranberries would make a lovely addition to this recipe. I recommend not adding more than 100 grams of add-ins total.
No, Starbucks does not offer gluten free pumpkin scones (or any gluten-free baked goods). But this recipe is easy to make and tastes better than Starbucks. It is also more affordable.
While I have tried this recipe with non-dairy milk and vegan butter, I have not tried it with a vegan egg substitution. If you do, please share your experience in the comments.
Yes. Please be aware that cutting the scones smaller will decrease the baking time. So please plan accordingly
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. Measuring cups are very inaccurate and can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Be also prepared that the convection oven can cause your baked goods to dry out quickly and still be raw inside. Be aware that it takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.
Gluten Free Pumpkin Scones
- 113 grams unsalted butter, COLD
- 350 grams Gluten Free Flour Blend
- 75 grams light brown sugar
- 15 grams Cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon kosher salt
- 2 teaspoons pumpkin spice
- 1 ½ teaspoons ground cinnamon
- 130 grams canned pumpkin
- 1 large egg, at room temperature
- 80 grams half & half (or your choice of dairy)
- 30 grams Maple Syrup
- 1 teaspoon Vanilla Extract
- raw sugar as needed
Vanilla Glaze (Optional)
- 50 grams powdered sugar
- 1-2 tablespoons half & half (or your choice of dairy)
- 1 teaspoon vanilla extract
- pinch of salt
Brown Sugar Streusel (optional)
- 50 grams gluten free multipurpose flour
- 25 grams light brown sugar
- 20 grams butter, cold, cut in smaller pieces
- ½ teaspoon cinnamon
- ½ teaspoon kosher salt
How to make Gluten Free Pumpkin Scones
- Line a sheet tray with parchment paper, sprinkle with some gluten-free flour and set it aside.
- Combine pumpkin puree, egg, half & half, vanilla extract, and maple syrup in a small bowl and set aside.
- In a separate large bowl sift together dry ingredients, sugar, and spices.
- Cut the COLD butter into smaller pieces and add to your dry ingredients. Using a fork or hands, work the butter into the dry mixture. It should look crumbly,
- Whisk your wet ingredients together with a fork until frothy and add to your flour-butter mix. With a spatula stir everything together. Your dough may be sticky – do NOT add more flour as tempted you may be.
- Transfer the gluten-free pumpkin scone dough to the parchment-lined sheet tray and with your hands shape it into a roughly 7″ round disk or a 5″ x 7″ rectangular. You may lightly dust the dough with some gluten-free flour to make this easier.
- Place the sheet tray in your fridge to allow the scones to set up while you preheat your oven to 400F. At this point, you can allow them to sit covered in your fridge for up to 12hrs.
- When your oven reaches 400F, remove the scone dough from your fridge and use a sharp knife to cut it into six equally sized scones.
- Arrange the scones on your sheet tray, sprinkle them with some raw sugar or brown sugar streusel and bake in your 400F oven for 22-24 minutes until golden brown. Remove them from the oven and allow them to cool completely before glazing.
Brown Sugar Streusel
- Combine dry ingredients in a small bowl, add the cold, small cut butter, and with a fork or your hands crumble together until it resembles a streusel topping
- Store in the fridge until ready to use
- Prepare the vanilla glaze by combining the ingredients in a small bowl. If your glaze is too thick, add some additional milk. Please be aware a little goes a long way.
- When the scones are cool, use a spoon and drizzle them with the glaze.
- Discard any leftover glaze you may have and allow the gluten free scones to sit for about 15 minutes before enjoying, so the glaze can harden just slightly.
Storage: Scones in general (not just gluten-free ones) taste the best the day they have been baked. If you happen to have any leftovers, store them in an airtight container at room temperature for up to 3 days.
Amount Per Serving: Calories: 400
Calories are a guestimate and randomly generated.