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Gluten Free Pumpkin Spice Scones

  • Author: Jenna Edmiston
  • Total Time: 25 minutes
  • Yield: 8 scones 1x


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.



2 cups AP Gluten Free Flour (I used Bobs Red Mill brand)

  • 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 butter (cold/cubed)
  • 1/3 cup pumpkin puree
  • 1/3 cup almond milk
  • 1 egg


  • Click the link above for the recipe.


  1. Preheat oven to 400*. Lay aside 2 sheets of parchment paper and a rolling pin.
  2. In large bowl combine flour, baking soda and powder, salt brown sugar and pumpkin spice.
  3. Using two knives or a pastry cutter cut butter into flour mixture until pea size crumbs form.
  4. Using spatula fold in pumpkin, egg and almond milk*, Stir until just combine.
  5. Pour onto parchment paper, Dust lightly with additional flour.
  6. Top with remaining sheet of parchment paper and roll into a disk. You may need to use your hands a bit to form round disk.
  7. Cut carefully into 8 triangles. Place parchment paper with dough onto baking sheet.
  8. Bake 15-20 minutes.
  9. Make the glaze. (Click the link above)
  10. Remove scones from oven and let cool. Drizzle with glaze.
  11. Best if eaten same day.
  12. *I used Bobs Red Mill GF AP flour which has a heavier consistency if using another GF Flour brand I suggest only adding 3 Tablespoons of milk and then upping one tablespoon at a time if needed.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Baking
  • Cuisine: Gluten free
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