These gluten-free pumpkin scones are a delightful treat perfect for autumn mornings or cozy afternoon tea. With a blend of warm spices and the rich flavor of pumpkin, they offer a comforting and delicious experience. Easy to make and even easier to enjoy, these scones are sure to become a seasonal favorite.
When preparing this recipe, you might need to pick up a few specific ingredients that aren't always in your pantry. Gluten-free flour is essential for those avoiding gluten, and pumpkin puree is a seasonal ingredient that might not always be on hand. Make sure to check the baking aisle for pumpkin pie spice, a blend of spices that gives these scones their distinctive flavor.

Ingredients for Gluten-Free Pumpkin Scones
Gluten-free flour: A blend of flours that do not contain gluten, essential for those with gluten sensitivities or celiac disease.
Baking powder: A leavening agent that helps the scones rise and become fluffy.
Pumpkin pie spice: A mix of spices including cinnamon, nutmeg, ginger, and cloves, providing a warm and aromatic flavor.
Salt: Enhances the flavors of the other ingredients.
Butter: Adds richness and helps create a tender crumb.
Pumpkin puree: Provides moisture and a rich pumpkin flavor.
Milk: Adds moisture and helps bind the ingredients together.
Egg: Acts as a binder and adds richness.
Vanilla extract: Adds a sweet and aromatic flavor to the scones.
Technique Tip for Making Pumpkin Scones
When incorporating the cold butter into the flour mixture, make sure to work quickly to keep the butter from melting. This ensures that the scones will have a flaky texture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs. If the butter starts to soften, you can place the mixture in the refrigerator for a few minutes to firm it up before continuing.
Suggested Side Dishes
Alternative Ingredients
gluten-free flour - Substitute with almond flour: Almond flour provides a nutty flavor and is naturally gluten-free, making it a great alternative.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for every 1 teaspoon of baking powder to achieve the same leavening effect.
pumpkin pie spice - Substitute with individual spices: Combine ½ teaspoon cinnamon, ¼ teaspoon ginger, ⅛ teaspoon nutmeg, and ⅛ teaspoon allspice to create a homemade pumpkin pie spice blend.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content and flavor.
cold butter - Substitute with coconut oil: Use solid coconut oil in the same amount to keep the scones dairy-free while maintaining the necessary fat content.
pumpkin puree - Substitute with sweet potato puree: Sweet potato puree has a similar texture and sweetness, making it a good alternative.
milk - Substitute with almond milk: Almond milk is a dairy-free option that can be used in the same quantity to keep the recipe vegan.
large egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoon water and let it sit for a few minutes to thicken. This mixture can replace one egg and is suitable for vegan diets.
vanilla extract - Substitute with maple syrup: Use the same amount of maple syrup to add a different but complementary flavor to the scones.
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How to Store / Freeze Your Pumpkin Scones
To keep your pumpkin scones fresh, store them in an airtight container at room temperature for up to 2 days. This will maintain their delightful texture and flavor.
For longer storage, place the scones in an airtight container and refrigerate them. They will stay fresh for up to a week. Before serving, you can warm them in the oven at 350°F (175°C) for about 5-7 minutes to regain that freshly baked warmth.
If you wish to freeze the scones, first ensure they are completely cooled. Wrap each scone individually in plastic wrap or aluminum foil to prevent freezer burn. Then, place the wrapped scones in a resealable freezer bag or an airtight container. They can be frozen for up to 3 months.
When you’re ready to enjoy your frozen scones, thaw them at room temperature for a couple of hours. For a quicker option, you can microwave them on a low setting for about 20-30 seconds.
To refresh the texture of thawed scones, preheat your oven to 350°F (175°C) and bake the scones for about 5-10 minutes. This will help them regain their crisp exterior and soft, fluffy interior.
If you prefer to freeze the dough instead of baked scones, follow the recipe up to the point of cutting the dough into wedges. Place the wedges on a baking sheet lined with parchment paper and freeze until solid. Transfer the frozen dough wedges to a resealable freezer bag or airtight container. When ready to bake, you can bake them directly from frozen, adding a few extra minutes to the baking time.
For an added touch of indulgence, consider glazing the scones after they have been reheated. A simple glaze made from powdered sugar and a splash of milk or vanilla extract can elevate their flavor and presentation.
How to Reheat Leftovers
Preheat your oven to 350°F (175°C). Place the pumpkin scones on a baking sheet lined with parchment paper. Warm them in the oven for about 10 minutes, or until they are heated through and slightly crispy on the outside.
For a quicker method, use a microwave. Place the scones on a microwave-safe plate and cover them with a damp paper towel to prevent them from drying out. Heat on medium power for 20-30 seconds, checking to ensure they are warmed to your liking.
If you prefer a toaster oven, preheat it to 350°F (175°C). Place the pumpkin scones directly on the rack or on a small baking sheet. Toast for about 5-7 minutes, or until they are warm and slightly crisp.
For a stovetop method, heat a non-stick skillet over low heat. Place the scones in the skillet and cover with a lid. Warm them for about 2-3 minutes on each side, ensuring they don't burn but are heated through.
If you have an air fryer, preheat it to 320°F (160°C). Place the pumpkin scones in the basket in a single layer. Heat for about 3-5 minutes, checking halfway to ensure they are warming evenly.
Best Tools for Making Pumpkin Scones
Oven: Preheat to 400°F (200°C) to bake the scones until golden brown.
Baking sheet: Line with parchment paper to prevent the scones from sticking.
Parchment paper: Used to line the baking sheet for easy cleanup and to prevent sticking.
Large mixing bowl: Whisk together the dry ingredients like gluten-free flour, baking powder, pumpkin pie spice, and salt.
Whisk: Used to combine the dry ingredients and later the wet ingredients.
Pastry cutter: Helps to cut the cold butter into the flour mixture until it resembles coarse crumbs.
Separate bowl: Whisk together the wet ingredients like pumpkin puree, milk, egg, and vanilla extract.
Spatula: Useful for stirring the wet ingredients into the dry ingredients until just combined.
Lightly floured surface: Used to turn out the dough and pat it into a circle.
Knife: Cut the dough into 8 wedges before placing them on the baking sheet.
Wire rack: Allow the scones to cool on this after baking.
How to Save Time on Making Pumpkin Scones
Prepare ingredients ahead: Measure and mix the dry ingredients the night before to save time in the morning.
Use a food processor: Quickly cut the cold butter into the flour mixture using a food processor instead of a pastry cutter.
Preheat oven early: Start preheating your oven before you begin mixing the ingredients to ensure it's ready when you are.
Line baking sheet: Line your baking sheet with parchment paper ahead of time to streamline the process.
Batch work: Double the recipe and freeze half of the dough for a quick bake later.

Gluten-Free Pumpkin Scones Recipe
Ingredients
Main Ingredients
- 2 cups Gluten-Free Flour
- 1 tablespoon Baking Powder
- 1 teaspoon Pumpkin Pie Spice
- ½ teaspoon Salt
- ½ cup Cold Butter cut into cubes
- ½ cup Pumpkin Puree
- ⅓ cup Milk
- 1 large Egg
- 1 teaspoon Vanilla Extract
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the gluten-free flour, baking powder, pumpkin pie spice, and salt.
- Add the cold butter cubes to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the pumpkin puree, milk, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and pat it into a circle about 1 inch thick. Cut the dough into 8 wedges and place them on the prepared baking sheet.
- Bake for 20 minutes or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- Allow the scones to cool on a wire rack before serving.
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