Gluten-free pumpkin scones on a cooling rack with a pumpkin-spice glaze drizzle.

Gluten-Free Pumpkin Scones Recipe — Soft Spiced Fall Scones

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Gluten-Free Pumpkin Scones — tender, spiced scones made with gluten-free all-purpose flour and pumpkin puree. The trick: grate frozen butter into the flour for a flaky, bakery-style texture. Top with a pumpkin-spice glaze for irresistible flavor.

Prep Time: 20 mins • Cook Time: 15 mins • Additional Time: 30 mins (chill) • Total Time: 1 hr 5 mins • Servings: 12 (Yield: 12 scones)

Ingredients

  • 2 cups gluten-free all-purpose baking flour (Cup4Cup™ or similar)
  • ½ cup packed light brown sugar
  • 1 tbsp gluten-free baking powder
  • 1 tsp ground cinnamon
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • ½ tsp ground cloves
  • 1 stick (½ cup) unsalted butter, frozen, grated
  • ½ cup pumpkin puree
  • ⅓ cup heavy cream
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream (for brushing)
  • 1 tbsp turbinado sugar (for topping)

Glaze:

  • 1 cup confectioners’ sugar
  • 3 tbsp heavy cream
  • ½ tsp vanilla extract
  • ½ tsp pumpkin pie spice

Directions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
  2. Mix dry ingredients: whisk flour, brown sugar, baking powder, cinnamon, baking soda, salt, nutmeg, ginger and cloves in a large bowl.
  3. Grate frozen butter into the dry mix and use a pastry blender or fingers to distribute until mixture resembles coarse crumbs with pea-sized pieces.
  4. Whisk pumpkin puree, ⅓ cup heavy cream, egg and vanilla in a separate bowl; fold into crumb mixture gently until a soft dough forms.
  5. Shape dough: turn onto a lightly floured surface, pat into a rectangle ~1” thick, cut into 12 triangles, and transfer to the baking sheet. Brush with 2 tbsp heavy cream and sprinkle turbinado sugar on top.
  6. Bake 15 minutes or until lightly golden. Cool on a rack.
  7. Whisk glaze ingredients until smooth; drizzle over cooled scones.

Cook’s Note

  • Grating the butter cold keeps the scones tender and flaky — don’t skip this step.
  • For dairy-free versions, use coconut cream and a vegan butter substitute and adjust bake time slightly.

Nutrition Facts (per scone)

  • Calories: 281 • Total Fat: 14 g • Saturated Fat: 8 g • Cholesterol: 53 mg • Sodium: 380 mg • Carbs: 39 g • Fiber: 3 g • Sugars: 21 g • Protein: 3 g

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