These gluten free pumpkin scones are flaky and lightly crisp on the outside, soft and tender in the center, and finished with an easy pumpkin spice glaze. They taste just like fall in every bite and make the perfect breakfast or afternoon treat.
If you've been around for a while, you probably know I love baking with pumpkin every fall. If you can't get enough pumpkin either, be sure to check out my Easy Gluten Free Pumpkin Cookies, Pumpkin Pie with Condensed Milk, and Pumpkin Pie Cake with Cake Mix. And if you're a fellow scone lover, don't miss my Maple Glazed Banana Scones, too.
And you know what else I love? Fall. Everything about the season, including all things pumpkin. If you're a fan of pumpkin too, then you are definitely going to be on board with these pumpkin scones. Like my other scone recipes, they're flaky and crisp on the outside yet so soft on the inside.
So let's get to it! I'm going to talk you through how to make the scones AND the simple pumpkin spice glaze, because you really can't have one without the other.
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Why You'll Love This Recipe
- Bakery-style texture with crisp edges and soft centers.
- Easy to make with no mixer required.
- Pumpkin spice glaze takes them over the top.
- Perfect with coffee on crisp fall mornings.
- Nobody will know they're gluten free.
Ingredient Notes and Substitutions
Gluten free flour blend
My favorite gluten free flour is Bob's Red Mill 1 to 1. Unless otherwise noted, this is the flour I use in all of my recipes. If you're using a different blend, make sure it contains xanthan gum. And because this is a cup for cup flour, you should be able to substitute AP flour if you're not following a gluten free diet.
Pumpkin pie spice
Pumpkin pie spice is pretty easy to find at the grocery store, but if you'd rather make your own, there are plenty of recipes online (here's a good one).
Brown sugar
I recommend light brown sugar in this recipe, but you can try dark brown if that's all you have on hand. Make sure to really pack it in.
Half and half
I love using half and half in my scone recipes because I find it to be the perfect consistency and richness. The extra fat also helps create tender, flaky scones. If you don't have half and half, simply make your own by mixing together equal parts heavy cream and whole milk. Alternately, you can use milk (any kind you like) instead, the scones will just be slightly less rich.
Pumpkin puree
Make sure you're using 100% pure canned pumpkin and NOT pumpkin pie filling, which has added ingredients and sweetener in it.
Butter
Use very cold butter cut into small cubes. Cold butter is the secret to flaky, tender scones because it creates little pockets of steam as the scones bake. When cutting the butter into the flour, stop once you have pea-sized pieces throughout the mixture-you don't want it to be completely smooth.
Heavy cream
The glaze calls for heavy cream, but you can really use any kind of milk you have on hand (even non-dairy). Keep in mind the glaze will be thinner depending on the type of milk you're using.
Why This Recipe Works
- Cold butter creates flaky bakery-style layers.
- Pumpkin puree keeps the centers soft without making the scones heavy.
- Pumpkin spice glaze adds just the right amount of sweetness.
- No mixer required.
Step-by-Step Instructions
STEP ONE: Start by whisking together the dry ingredients in a large bowl.
STEP TWO: Toss in the cubed butter and use a pastry blender to cut the butter in until you have a crumbly mixture.
STEP THREE: Next, in a smaller bowl, you're going to combine the wet ingredients -- including the brown sugar.
STEP FOUR: Add the mixture to your dry mix and fold until it's all incorporated. Easy, right?
STEP FIVE: From here, transfer the dough onto a baking sheet lined with parchment paper. Use your hands to form a round, slightly flattened disc. Now we're going to slice up the disc into even wedges. I typically like to slice the dough up into 8 pieces, but you can slice into smaller scones if you'd like.
STEP SIX: Pop them in the oven and bake on 400ยบF for about 18-20 minutes. The tops should look set, the edges should be lightly golden, and a toothpick inserted into the center should come out with a few moist crumbs but no wet batter. Leave them on the baking sheet to cool for 5-10 minutes before transferring to a wire cooling rack.
STEP SEVEN: To make the pumpkin spice glaze, you're just going to mix the powdered sugar, pumpkin pie spice, and heavy cream together until you have a nice drizzling consistency. Let the scones cool almost completely before glazing. If they're too warm, the glaze will melt instead of sitting on top.
Expert Tips
- As always, my #1 tip is to use a scale to weigh your flour if possible. This is the best way to ensure accuracy, and it can be all too easy to accidentally pack in too much flour when using measuring cups. We'll need 296 grams of flour for this recipe.
- If you don't have a pastry blender, you can easily use two knives or a fork to cut in the butter. I recommend against using your hands, because you'll be adding warmth from your fingers to the mixture. We want the butter to remain cold, this is what gives the scones that flaky texture.
- Speaking of cutting in the butter, you'll know it's done when your mixture is crumbly and you see pea-sized pieces of butter throughout. You want to make sure the butter is fully incorporated, but it shouldn't be smooth.
- Don't overwork the dough. Once you add the wet ingredients, gently fold the dough together just until no dry streaks remain. Overmixing can lead to dense, tough scones instead of the light, flaky texture we're after.
- If your kitchen is especially warm or the butter starts to soften while shaping the dough, pop the baking sheet into the refrigerator for 10-15 minutes before baking. Keeping the butter cold helps the scones bake up taller and flakier.
- If you have a bench scraper, it's a great tool for cutting the dough into even wedges without pressing down too much. A sharp knife works well too, just make clean, straight cuts rather than sawing through the dough.
- The scones are typically best enjoyed fresh. Store in an airtight container for up to 2 days at room temperature or refrigerate for up to 5 days. Warm slightly before serving. Freeze unglazed scones for up to 3 months.
If you love this recipe, you'll definitely want to check out my gluten-free fall dessert roundup for even more cozy pumpkin and apple ideas.
Frequently Asked Questions
Absolutely! I have successfully used oat milk in this recipe. Be sure to also substitute your favorite non-dairy butter.
The scones are done when the outside looks crisp and slightly golden. The inside should still be soft and moist.
Yes. Freeze baked, unglazed scones for up to three months. Thaw at room temperature and glaze just before serving for the freshest texture.
This usually happens if the butter became too warm before baking or if the dough was overmixed. Keeping the butter cold is one of the most important steps for flaky, tall scones.
Yes! Shape and cut the scones, then refrigerate them overnight before baking the next morning.
Can't get enough cozy baking? My cookbook includes 50+ exclusive gluten-free desserts perfect for every season.
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Related Recipes
๐ Recipe
Gluten Free Pumpkin Scones
Ingredients
- 2 cups (296g) gluten free flour blend
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- ยผ teaspoon salt
- ยฝ cup (113g) unsalted butter cold and cut into cubes
- ยฝ cup (100g) light brown sugar packed
- ยฝ cup (120ml) half and half
- ยฝ cup (113g) canned pumpkin puree
- ยฝ teaspoon vanilla extract
For the glaze:
- ยฝ cup (60g) powdered sugar
- โ teaspoon pumpkin pie spice
- 1 tablespoon milk or heavy cream
Instructions
- Preheat oven to 400ยฐF. Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt together. Using a pastry blender (or two knives), cut in the cubes of butter until the mixture comes together and is crumbly.2 cups (296g) gluten free flour blend, 2 teaspoons baking powder, 1 teaspoon pumpkin pie spice, ยผ teaspoon salt, ยฝ cup (113g) unsalted butter
- In a smaller bowl, combine the brown sugar, half and half, pumpkin puree, and vanilla extract. Fold mixture into the dry ingredients until combined.ยฝ cup (100g) light brown sugar, ยฝ cup (120ml) half and half, ยฝ cup (113g) canned pumpkin puree, ยฝ teaspoon vanilla extract
- Transfer dough onto lined baking sheet and use your hands to form into a round disc. Use a sharp knife to cut into even-sized wedges. Bake for 18-20 minutes or until scones are slightly browned. Allow the scones to cool on the baking sheet for 5-10 minutes.
- Combine the powdered sugar and pumpkin pie spice in a small bowl. Add the cream, one tablespoon at a time, until the glaze reaches a drizzling consistency. Drizzle over cooled scones and allow glaze to set for 5 minutes before serving.ยฝ cup (60g) powdered sugar, โ teaspoon pumpkin pie spice, 1 tablespoon milk or heavy cream
Notes
- Make sure your butter is cold. No need to remove from the refrigerator to soften beforehand.
- If you don't have half and half, you can make your own by mixing equal parts heavy cream and whole milk. Alternately, you can just use milk.ย
- For the glaze, milk may be used instead of heavy cream.ย
Rosa says
Can you make this keto and gluten free?
I love pumpkin and I love scones..
However I need to watch sugar and carbs as well as be gluten free.
Thank you.
Taleen Benson says
Hi Rosa, unfortunately I'm not familiar with keto so I'm not sure how you'd adjust the recipe.
Toni says
This is an excellent recipe. Thank you for sharing. I made them with bobโs red mill 1 to 1 flour, coconut milk and margarine and baked 20 minutes. I am going to make another batch to freeze.
Taleen Benson says
Thank you Toni, I'm so glad you loved the scones!
Madge says
The first time I baked these I felt the dough was really wet. Perhaps it was the flour mixture I use. Iโve baked them three times since, reducing the amount of half and half, and have had a good outcome. The whole family enjoys these scones.
Taleen Benson says
I'm so glad to hear that, Madge!
Phyllis says
Itโs hard to make a gluten free recipe without knowing what brand of flour is used since not all gluten free flour is created equal. I would be great if I could find out what flour you used.
Taleen Benson says
Hi Phyllis, I have a photo in the post showing all ingredients (including the exact gluten free flour I use) and also wrote about the flour (under the "Ingredient Notes & Substitutions" section). Hope that helps!
Phyllis says
I apologize I guess I just missed the flour you used I found it at while I was at work. Thank you for responding and bringing that to my attention!! I excited to try and will report back when I make them ๐
Jenn says
What can you use instead of โhalf and halfโ - a dairy-free alternative?
Taleen Benson says
I haven't tested it but you can try mixing equal parts unsweetened oat milk and full fat canned coconut milk.