Perfect with a warm mug of tea, coffee or hot cider, these gluten free pumpkin spice sones are soft, buttery and so festive for fall.
Fall baking is in full swing in my home! I had the best time creating floral pumpkins, apple cider and these delicious pumpkin scones. I hesitated on making them but so glad I eventually did. They did not stick around long. 
This recipe come together in no time at all and are very moist. I used pumpkin spice seasoning but you could use a combo for cinnamon, nutmeg and ginger. Please check the tip in the directions for the flour and milk amount.
Click here for the glaze recipe.
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Gluten Free Pumpkin Spice Scones
- Total Time: 25 minutes
- Yield: 8 scones 1x
Description
Perfect with a warm mug of tea, coffee or hot cider, these gluten free pumpkin spice sones are soft, buttery and so festive for fall.
Ingredients
Scones (2 cups gluten-free AP flour)
- 1/2 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons pumpkin spice seasoning
- 1 stick (8 tablespoons) cold butter, cubed
- 1/3 cup pumpkin puree
- 1/3 cup almond milk (see tip below)
- 1 egg
Glaze
- 1 cup powdered sugar, sifted
- 2-3 tablespoons milk or almond milk
- 1/4 teaspoon pumpkin spice seasoning
- 1/4 teaspoon vanilla extract
Instructions
- Preheat oven to 400°F. Set aside 2 sheets of parchment paper and a rolling pin.
- In a large bowl, combine the gluten-free flour, baking soda and powder, salt, brown sugar, and pumpkin spice.
- Using two knives or a pastry cutter, cut the butter into the flour mixture until pea-size crumbs form.
- Using a spatula, fold in the pumpkin, egg, and almond milk. Stir until just combined.
- Pour the dough onto a sheet of parchment paper and dust lightly with additional flour. Top with the second sheet of parchment and roll into a round disk. You may need to use your hands a bit to form the shape.
- Cut carefully into 8 triangles. Place the parchment with the dough onto a baking sheet. Bake for 15–20 minutes.
- Make the glaze: whisk together the powdered sugar, 2 tablespoons milk, pumpkin spice, and vanilla. Add more milk a little at a time until the glaze reaches a drizzle consistency.
- Remove scones from oven and let cool. Drizzle with the glaze. Best eaten the same day.
Tip: If using a heavier gluten-free flour blend, start with 3 tablespoons of milk and add more one tablespoon at a time if needed.
Notes
Cold butter is key for flaky scones — if the dough starts to feel warm, pop it in the freezer for 10 minutes before rolling. These are best the day they’re made, but they reheat well in a low oven for a few minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Baking
- Cuisine: Gluten free
Frequently Asked Questions
What type of gluten-free flour should I use for the pumpkin spice scones?
A good 1:1 gluten-free flour blend works well for this recipe.
Can I substitute pumpkin spice seasoning with individual spices?
Yes, you can use a combination of cinnamon, nutmeg, and ginger instead of pumpkin spice seasoning.
How can I achieve the right consistency for the glaze?
Refer to the linked glaze recipe for the right proportions of ingredients to ensure the glaze has the perfect pourable consistency.
