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Nov 18, 2018 By The Real Food Dietitians

Gluten-Free Pumpkin Spice Scones

Egg-Free
Gluten-free
Nut-free
Vegetarian
Jump to Recipe

Warning: Deliciousness ahead! Gluten-Free Pumpkin Spice Scones served alongside a cuppa joe will have you extra joyful this holiday season…or really any time of the year.

Gluten-free Pumpkin Spice Scones drizzled with frosting scattered about. Cup of coffee in the background.

You know you want one.

What better way to celebrate this holiday season than with Gluten-Free Pumpkin Spice Scones! We’re pretty much busting at the seams to share these oh-so-perfect and sweet little mini scones with you. P.S. WE LOVE SCONES! They will make for the most delicious addition to your holiday breakfast or brunch menu, and family and guests will think they’re straight from the local coffee shop or bakery. They won’t even notice that they have less sugar than a typical scone.

Ingredients for Gluten-free Pumpkin Scones including flour, cubed butter, carton of yogurt and pumpkin egg mixture, on a board.
Clear bowl of flour and cubed butter.
Cutting butter into the flour with a pasty knife.
pouring pumpkin egg mixture into the blow of dry ingredients.
A ball of dough in a clear bowl.
Dough rolled out into two round circles sliced into 6 equal sized triangles.
Gluten-free Pumpkin Scones on a baking pan, ready to go in the oven.
Gluten-free Pumpkin Scones on a baking pan just out of the oven

They contain REAL sugar.

That’s right, you heard us. 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. Sometimes with baking, you just have to use real sugar (we choose organic cane sugar).

Gluten-free Pumpkin Scones drizzled with frosting and topped with chopped pecans scattered about.

So why not honey or maple syrup in this recipe? Honey and maple syrup, two refined-sugar free options, are great but they’re liquid based and when we tested them they just didn’t produce the best texture. While we haven’t tested coconut sugar, if you wish, you can certainly give that a try. Additionally, gluten-free flour is already tricky to work with and can get gummy so by using organic granulated sugar we were able to add a little sweetness without additional liquid and still keep the tender, fluffy texture you’d expect in a scone.

About the flour we used… Our go-to is Bob’s Red Mill 1:1 Gluten-Free Baking Flour for gluten-free baked good recipes. The flour produces excellent results and no gritty texture (as you sometimes get with gluten-free flour). Another perk is that it’s widely available in stores and online and like we said, consistently produced the best results. Jess can personally vouch for this after having baked over 100 scones at a past catering job and Stacie just served these scones the other night to a group of friends who had absolutely no idea they were gluten-free!

Gluten-Free Pumpkin Spice Scones are a really good, coffee house-quality scone that you can serve to company or share with friends over coffee or tea. Click To Tweet

Straight on shot of Organic Valley Half and Half with scones in the background.

We used several Organic Valley products in these Gluten-Free Pumpkin Spice Scones.

Including cultured butter, plain Grassmilk yogurt, Grassmilk half & half as well as Organic Valley eggs. Organic Valley is our go-to when it comes to dairy. We both enjoy organic dairy almost daily in some form and it’s a non-negotiable for us that the dairy we consume is organic and even better, 100% grass-fed. You can learn more about the Organic Valley Grassmilk products in this post and why grass-fed dairy is the best option.

Gluten-free Pumpkin Scones drizzled with frosting scattered about. Cup of coffee in the background.

So there you have it. The perfect Gluten-Free Pumpkin Spice Scones that you’re going to enjoy the heck out of!

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 is also up to you.

Make them egg-free and/or nut-free.

If eggs aren’t your friend, like in Jess’s case who has an anaphylactic egg-allergy, you can sub an egg replacer or a flax egg (1 T. flax meal + 3 T. water and let set for 10 minutes). When recipes call for only one egg, almost always an egg-free substitution can be made. For nut-free, simply omit the pecans.

Gluten-free Pumpkin Scones drizzled with frosting scattered about. Cup of coffee in the background.

We hope this recipe makes a great addition to your holiday breakfast or brunch and we’d love to hear if you give them a try!

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Let's Get Cookin'

Gluten-Free Pumpkin Spice Scones

A gluten-free scone featuring the flavors of fall that’s light and fluffy and just sweet enough to hit the spot – perfect for nibbling with coffee or tea. Freezer-friendly with a nut-free option.

  • Author: The Real Food Dietitians
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Yield: 12 small scones 1x
  • Category: Breakfast, Sweets & Treats
Print Recipe
★★★★★ 5 from 2 reviews

Ingredients

Scones:

  • 1½ cups Bob’s Red Mill Gluten-Free 1:1 Baking Flour
  • 1/3 cup organic sugar (may sub coconut sugar)
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 1½ tsp. pumpkin pie spice
  • 6 Tbsp. Organic Valley unsalted butter, chilled and cut into cubes
  • ½ cup pumpkin puree
  • 1 large Organic Valley egg (or 1 flax egg for egg-free or egg-replacer)
  • 1½ tsp. vanilla extract
  • 2 Tbsp. Organic Valley Grassmilk plain yogurt (not Greek-style)

Optional Glaze:

  • 1/3 cup powdered sugar
  • 2–3 Tbsp. Organic Valley heavy cream, half & half or whole milk
  • ½ tsp. vanilla extract
  • Pinch of pumpkin pie spice
  • Optional chopped pecans for sprinkling (omit for nut-free)

Instructions

  1. Preheat oven to 400℉. Line a large baking sheet with
  2. In a medium bowl, combine flour, sugar, baking powder, salt and pumpkin pie spice. Whisk to combine.
  3. Using two knives or a pastry cutter, cut cold butter into flour mixture until it resembles coarse sand.
  4. In a small bowl, combine pumpkin puree, egg, vanilla and yogurt. Whisk to combine.
  5. Add pumpkin mixture to dry flour mixture and stir with a large spoon until dough comes together in a soft, smooth ball.
  6. Using lightly floured hands, divide dough into 2 pieces, shaping each into a ball using a very light touch.
  7. 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.
  8. 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).
  9. 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.
  10. 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.
  11. Store leftover scones in an airtight container on the counter for up to 2 days or freeze for longer storage.

Notes

All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!

Nutrition

  • Serving Size: 1 scone with ~1 Tbsp. glaze
  • Calories: 180
  • Sugar: 9g
  • Sodium: 50mg
  • Fat: 8g
  • Carbohydrates: 25g
  • Fiber: 1g
  • Protein: 3g

What’s your favorite pumpkin baked good? Share in the comments below – we love to hear what you love

Pin it now & Make it later!

Long Pin Image for Pumpkin Spice Scones

 

Short Pin Image for Pumpkin Spice Scones


This post may contain affiliate links which won’t change your price but will share some commission.

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. CatReed says

    October 4, 2016 at 11:00 pm

    These look wonderful! Would coconut flour with xanthum gum be a decent substitute for the Bob’s? Also, any sub for the yogurt? These look amazing!!

    Reply
    • Stacie Hassing says

      October 5, 2016 at 7:53 am

      They are so good! You could use additional pumpkin in place of yogurt. As for the flour, I’m unsure as how the pumpkin scones texture would turn out. Coconut flour and Bob’s 1-to-1 flour would not be a 1-to-1 ratio so you’d have to play around with that. If you give it a try, we’d love for you to report back!

      Reply
  2. Jennifer says

    October 31, 2016 at 9:14 pm

    I made these today and used 1 cup Krusteaz GF flour blend and 3/4 cup Namaste GF Perfect Flour Blend (which is a weird name since I think Krusteaz is better). They turned out delicious, but I had to bake them for a LOT longer than the instructions say, more like 30-35 minutes. I was using a baking stone, though, so maybe that’s partially why. I didn’t do the glaze but put dried cranberries in them. Hello autumn breakfast! Thanks for this recipe!!

    ★★★★★

    Reply
    • Stacie Hassing says

      November 2, 2016 at 5:40 am

      Thanks for the feedback! It most definitely could have been the stone that required a longer baking time. So so happy to hear you enjoyed this recipe and love the idea of adding dried cranberries. And yes, I agree…the perfect autumn breakfast!

      Reply
  3. lynn says

    October 7, 2018 at 6:16 pm

    Looks wonderful! They are a little moist,so perhaps I’ll do less yogurt next time but thrilled to find gf pumpkin scones. Adding the sugar is not included in the directions (scant 1/2 cup), but I just put it in with the flour,waiting to see how they come out right now!

    Reply
    • Stacie Hassing says

      October 12, 2018 at 8:11 am

      Thanks for pointing that out. Just updated the recipe to include sugar. Hope they turned out for you!

      Reply
  4. Carol says

    March 24, 2019 at 12:41 pm

    Turned out pretty good, one of the tastiest GF baked goods I have ever eaten. Mine were quite wet so I ended up putting quite a bit of flour on the counter so that I could cut them out. Thanks for all your efforts.

    ★★★★★

    Reply
  5. Tracey Savoie says

    September 27, 2019 at 6:36 am

    Do you have a dairy free option for your gluten free pumpkin scones?

    Reply
    • Jessica Beacom says

      September 30, 2019 at 11:36 am

      Hi Tracey,

      You can substitute non-hydrogenated palm shortening (look for a sustainably-harvested brand such as Spectrum) or even vegan margarine in place of the butter. We haven’t tested it with coconut oil but that may also work. For the yogurt, you can use a non-dairy yogurt.

      Reply
  6. Mary Soltman says

    November 1, 2020 at 10:55 am

    These were delicious. I notice that, in your image, the scones are quite flat. Do you recommend a flattening them more for a bit drier crumb?

    Reply
    • Jessica Beacom says

      November 1, 2020 at 4:45 pm

      Yes, we do recommend flattening them a bit before baking.

      Reply
  7. Gail Hunger says

    November 23, 2020 at 11:37 am

    Why don’t you recommend greek plain yogurt?

    Reply
    • Jessica Beacom says

      November 23, 2020 at 3:05 pm

      Because it’s much thicker than regular yogurt, the dough is too dry. But if that’s all you have on hand, you can use it and add a little extra milk to the dough to get the right consistency.

      Reply
  8. Colby Briggs says

    January 18, 2021 at 5:13 pm

    Really wet! I think you need to half the amount of pumpkin for these to come out properly.

    Reply
    • Jessica Beacom says

      January 21, 2021 at 7:31 pm

      Hmmm, that has not been our experience. Is the consistency of your canned pumpkin on the thinner side (almost runny)?

      Reply

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