Gluten-free Pumpkin Scones
Wholesome gluten-free pumpkin scones made with real pumpkin, warm spices and clean ingredients. Easy to make and ready for the oven in 20 minutes. Grab a cup of coffee and enjoy these for breakfast or brunch.
Servings 8 scones
Calories 296kcal
Equipment
- 2 mixing bowls
- 1 Baking sheet
- 1 pastry cutter
- 1 pastry brush
Ingredients
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 (see notes)
- 1 egg
- ½ cup pumpkin puree (not pumpkin pie mix)
- 1 tsp. pure vanilla extract
- ¼ cup milk (plus more for brushing on scones)
Ingredients for Coconut Butter Glaze
- ¼ cup coconut butter
- 1 tbsp. pure maple syrup
- 1 tbsp. milk
Ingredients for Powdered Sugar Glaze
- ½ cup powdered sugar
- 1-2 tbsp. milk
- ½ tsp. pure vanilla extract
Instructions
- Pre-heat oven to 400-degrees F. Line a baking sheet with parchment paper and set aside.
- Whisk dry ingredients (gluten-free flour, almond flour, baking powder, baking soda, cinnamon, pumpkin spice, and coconut sugar) together in a large mixing bowl.
- Using a box grater, grate the frozen butter. Add butter to the dry ingredients. Using a pastry cutter, or back of a fork, cut the butter into the flour mixture until small butter crumbs form.
- In a separate small bowl, whisk together the egg, pumpkin puree, vanilla, and milk. Add this to the flour/butter mixture and stir with a wooden spoon until a dough forms (you may need to use your hands to fully mix the ingredients together). Note: dough will be slightly sticky!
- Using your hands, shape the dough into a large ball (coat your hands in gluten-free flour if needed). Transfer dough to a floured surface and then sprinkle dough ball with additional gluten-free flour. Shape the dough into a disc that is roughly 6" wide and ¾" high. Use a sharp knife to cut the dough into 8 equal triangles.
- Transfer the dough triangles to the prepared baking sheet, leaving about an inch between each scone. Brush each scone with additional milk.
- Bake for 18-20 minutes, or until scones are golden brown around the edges and are fully set in the center.
- Allow to cool. If adding glaze, drizzle with glaze after they have cooled. Enjoy!
Instructions for Coconut Butter Glaze
- Add coconut butter to a small microwave safe bowl. Warm the coconut butter in the microwave until it is soft, but NOT melted. This should take roughly 30 seconds.
- Using a fork, or small whisk, mix in the maple syrup and milk. Start with 1 tbsp. milk and add additional milk if needed until the glaze is thick, but spreadable/able to drizzle.
- Either spread or drizzle glaze evenly over each scone. Glaze will harden as it sets.
Instructions for Powdered Sugar Glaze
- Add powdered sugar to a small bowl. Add the vanilla and milk, starting with 1 tablespoon of milk, and stir with a fork or small whisk. Add additional milk as needed until glaze is thick but you are able to drizzle.
- Evenly drizzle glaze over each scone.
Notes
- Spoon and level (both the gluten-free flour and almond flour) when measuring the flours. This ensures you don't overpack the measuring cup and end up with too much flour/dense scones.
- I like using frozen butter as it keeps the butter nice and cold when mixed in with the other ingredients, but butter straight from the fridge can be used too. If your butter isn't frozen, cut into small cubes as opposed to grating as the directions state.
- Estimated nutritional value is based on the scones with the coconut butter glaze.
Nutrition
Calories: 296kcal | Carbohydrates: 30g | Protein: 6g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 45mg | Sodium: 314mg | Potassium: 72mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2710IU | Vitamin C: 1mg | Calcium: 149mg | Iron: 2mg
