Warning: Deliciousness Ahead
You know you want one
People, it’s fall and what better way to celebrate the season than with gluten-free pumpkin spice scones! Seriously, after a full month of Whole30-friendly recipes we’re pretty much busting at the seams to share some really good fall goodies – starting with these sweet little mini-scones.
There’s a first time for everything
Brace yourself. This recipe contains sugar. Real sugar. I know. Shocking.
And you know what? It’s okay. This is the FIRST recipe we’ve ever posted on this site that has sugar in it. Not honey or maple syrup, but sugar. And…the world probably isn’t going to end because of it.
You see, we’re pretty ‘normal’ too when it comes to food and life. We aren’t 100% perfect all of the time. We eat sugar but not too much. And when we do, we enjoy it and chalk it up as a treat – not an everyday food.
So why not honey or maple syrup in this recipe? Well, it just didn’t produce the best texture. Gluten-free flour is already tricky to work with and can get really gummy so by using organic granulated sugar we were able to add a little sweetness and still keep the tender, fluffy texture you’d expect in a scone.
And we wanted to share a really good, coffee house-quality scone that you can serve to company or share with friends over coffee or tea.
About the flour we used: We used Bob’s Red Mill 1:1 Gluten-free Baking Flour for this recipe with excellent results and no beany taste or gritty texture (as you sometimes get with gluten-free flour). It’s widely available in stores and online and like we said, consistently produced the best results. I can personally vouch for this after having baked over 100 of them for a recent catering job.
So there you have it. The perfect Gluten-free Pumpkin Spice Scones
They’re very freezer-friendly so you might want to double the batch to have on hand for an easy weekend splurge or when unexpected company comes calling at your door. The icing is totally optional and how much you add it also up to you.
- 1 ½ cups Bob’s Red Mill Gluten-Free 1:1 Baking Flour
- Scant ½ cup organic sugar
- 1 Tbsp. baking powder
- ½ tsp. salt
- 1 tsp. pumpkin pie spice
- 6 Tbsp. unsalted butter, chilled and cut into cubes
- ½ cup pumpkin puree
- 1 large egg
- ½ tsp. vanilla extract
- 2 Tbsp. plain yogurt (not Greek-style)
- Preheat oven to 400℉. Line a large baking sheet with
- In a medium bowl, combine flour, baking powder, salt and pumpkin pie spice. Whisk to combine.
- Using two knives or a pastry blender, cut cold butter into flour mixture until it resembles coarse sand.
- In a small bowl, combine pumpkin puree, egg, vanilla and yogurt. Whisk to combine.
- Add pumpkin mixture to dry flour mixture and stir with a large spoon until dough comes together in a soft, smooth ball.
- Using lightly floured hands, divide dough into 2 pieces, shaping each into a ball using a very light touch.
- Place dough a lightly floured surface and using your hands, gently flatten the balls into 2 disks, about ¾-inch thick. Cut each disk into 6 wedges with a knife or bench scraper.
- Transfer wedges to parchment-lined baking sheet spacing them out so they have room on all sides to expand slightly (this also prevents them from being doughy inside).
- Bake for 8-10 minutes or until bottoms are lightly browned and tops appear slightly dry and cracked. Remove from oven, transfer scones to a wire rack to cool before icing.
- To make icing, whisk powdered sugar, milk, vanilla and pumpkin pie spice together in a small bowl until smooth. Drizzle over cooled or slightly warm scones and sprinkle with pecans (if using) before serving.
- Store leftover scones in an airtight container on the counter for up to 2 days or freeze for longer storage.
What’s your favorite pumpkin baked good? Share in the comments below – we love to hear what you love
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