Did somebody say pumpkin spice? These gluten-free pumpkin scones with maple icing will give you all the cozy fall vibes!
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About This Gluten-Free Pumpkin Scones Recipe
This is a modified version of my lemon blueberry scones - same method, different ingredients! These scones have all of the cozy flavors of pumpkin spice, with the sweetness of maple syrup on top. You can also find a similar recipe for my savory bacon cheddar chive scones.
What is a scone?
Scones are flaky pastries, usually filled with fruit or other mix-ins. These are different from the British scones, which are more like an American biscuit. These scones are crunchy on the outside but soft on the inside, and super buttery.
Scones are relatively easy to make and super customizable. And for any dairy-free or lactose-free folks, don't worry: you can easily make these scones dairy-free (I've tested it!) and they still come out delicious!
Ingredients You Will Need
-Gluten-Free Flour: I prefer Cup4Cup for making gluten-free pastry, and have been using it for over ten years. It's my #1 choice for making scones, but please be aware it contains dairy. I've also had success making this recipe with Bob's Red Mill 1:1 Baking Flour which is gluten and dairy-free. You can substitute your favorite gluten-free flour blend, but be mindful you may have to adjust as you go, as one GF flour blend is not the same as the next. See the recipe notes for more information.
-Butter: Butter is the source of fat for making the scones nice and flaky. You can substitute dairy-free butter, which I've recipe tested. Earth Balance vegan butter sticks work well, or even Country Crock Plant Based butter.
-Heavy Cream: Heavy cream is the source of moisture for the recipe. I've also had success with buttermilk. You can also substitute So Delicious coconut creamer, which works great for a dairy-free option.
The other ingredients you'll for these scones are:
-Eggs
-Brown sugar
-Baking Powder
-Salt
-Pumpkin Puree
-Spices: Cinnamon, Allspice, Ground Cloves, & Nutmeg (Or just use Pumpkin Pie Spice)
-Vanilla extract
-Maple Syrup (make sure it's the real deal, like from Vermont!)
-Confectioner's Sugar
How To Make Gluten-Free Scones
First you'll mix together the dry ingredients: the gluten-free flour, sugar, baking powder, salt, and spices. With very, very cold butter (the colder the better!), you'll incorporate this with the dry ingredients until it resembles coarse crumbs. Separately, you'll combine the pumpkin puree, brown sugar, heavy cream, vanilla and egg, and then add that to the dry mixture. Finally, you'll combine the dough into a ball, flatten it, and cut into triangles. Brush with an eggwash mixture, and then bake! Then you whisk the confectioner's sugar and maple syrup together to make a sweet glaze to pour over the top.
Can I Make These Gluten AND Dairy-Free?
Yes, you can! I've done it multiple times with my scones recipe and though they aren't as good, they can still be done.
Make sure you use a gluten and dairy-free flour blend, as the one I recommend for this recipe (Cup4Cup Multipurpose Gluten-Free Flour) contains milk powder. You'll also want to use a dairy-free creamer and dairy-free butter. I recommend So Delicious creamer and Earth Balance vegan butter sticks.
What is Pumpkin Pie Spice? Do I need it?
Pumpkin pie spice is a blend of all those homey fall scents and spices: cinnamon, ground cloves, nutmeg, allspice, and ginger. You can use the amounts listed here individually, or just use 1 ½ teaspoons of Pumpkin Pie Spice instead. And if you want more pumpkin spice flavor, increase to 1 ¾ teaspoons. Always test it out first, and see if you like it!
Tools For Baking Gluten-Free Pumpkin Scones
Baking Sheets: I recommend these from Nordic Ware.
Silicone Mats: Not required, but helpful and less wasteful than using parchment paper. I use SilPat because they last forever!
Bench scraper: While I shape the dough with my hands, you can also use a bench scraper, like this one, to help shape your dough and cut into pieces.
Pastry brush: You'll use this to brush the eggwash onto the scones so they get nice and golden brown.
Troubleshooting Common Problems With Scones
Freeze your butter!
For the best results, put your stick of butter in the freezer as you get everything together, so that when it is time to grate it into the scones batter, it is nice and cold and doesn't melt.
Don't make pastry on a hot day.
Warmer temperatures mean your pastry is going to be more difficult to work with. Stick to a cooler day to make scones, if possible!
Baking by Weight
Is baking by weight the most accurate and precise way to bake gluten-free?
Yes. I've done it when baking gluten-free sourdough and also when making homemade pizza.
But is it realistic?
Not really.
In my experience, most people don't have the time or even a kitchen scale to bake this way. So that's why you'll see me baking by volume. It's easier.
Be careful how you measure your gluten-free flour.
Along the same lines, and one of my top gluten-free baking tips, if you aren't measuring for weight, then be sure to spoon your flour into your measuring cup, then level off with the back of the knife. This makes sure you get an accurate amount.
Follow. The. Recipe.
This recipe is specifically formulated using Cup4Cup Multipurpose gluten-free flour. If you decide to change anything or substitute other ingredients, they may come out differently than expected and I cannot speak to your results. My experience is in gluten-free and dairy-free baking, but not allergy-free, vegan, or egg-free. You can always email me: [email protected] with any questions and I'm happy to help troubleshoot the best I can.
Refrigerate the dough if it is difficult to work with.
If you notice your scones are becoming mushy or butter is leaking through your dough, or that your dough is too soft and starts ripping, it might be too warm. Wrap it in plastic wrap or parchment paper and place back in the refrigerator for 30 minutes to cool. Then remove and try again. Trust me - don't try to force the dough to do what you want when it's too warm. Be patient, refrigerate, and try again. It definitely helps!
How To Store Scones
Since gluten-free pastry tends to harden over time, these are best enjoyed fresh! Scones should be stored in a sealed container in the refrigerator due to the butter content and should keep for 2-3 days. They will firm up over time, so soften them in the microwave for 15-20 seconds if needed!
More Fall Gluten-Free Baking Recipes
Apple muffins are a great way to use up apples. Or, you can try making apple crisp. Both are adaptable to be dairy-free too!
Looking for another pumpkin recipe? Try this gluten-free pumpkin bread with chocolate chips.
Want to practice your pie making skills? Homemade apple pie hits the spot. Or try a pumpkin pie with a pre-made crust, for an easier option.
Ready to take your baking skills to the next level? Try these delightful, buttery, and flaky gluten-free croissants.
Discover all the gluten-free baking recipes on the blog right here.
Here's how to make gluten-free pumpkin scones with maple icing!
If you love this recipe, please leave a comment! Thank you so much!
Gluten-Free Pumpkin Scones Recipe
Gluten-Free Pumpkin Scones With Maple Glaze
Recipe Adapted From Sally's Baking Addiction
Ingredients
- 2 cups gluten-free flour, like Cup4Cup
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1-2 teaspoons cinnamon (add more if you want more pumpkin spice!)
- ½ teaspoon allspice
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ½ cup (8 Tablespoons) very cold butter, diced small or grated - use dairy-free if needed
- ⅓ cup heavy cream or buttermilk, plus 2-3 tablespoons more for brushing - use dairy-free creamer if needed
- 2 eggs
- ½ cup pumpkin puree
- 1 teaspoon vanilla extract
- ¼ cup brown sugar (or use ½ cup for sweeter scones)
- 2 Tablespoons unsalted butter - use dairy-free if needed (for the icing)
- ⅓ cup maple syrup
- 1 cup sifted confectioners’ sugar
Instructions
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with silicone mats or parchment paper. Place the butter in the freezer while you prepare everything else as it needs to be very cold!
In a medium-sized bowl, whisk together the gluten-free flour, baking powder, salt, cinnamon, nutmeg, ground cloves, and allspice. Set aside. Remove the butter from the freezer and cut into very small cubes, or use a box grater to grate into tiny pieces (it helps incorporate it into the flour mixture). Add the grated/diced butter to the flour mixture and using your fingers, a fork, or a pastry cutter, combine until the mixture resembles coarse crumbs and the butter is pea-sized.
In a separate bowl, whisk together the heavy cream/buttermilk, eggs, vanilla, brown sugar, pumpkin puree, and vanilla extract until smooth. Pour over the flour/butter mixture and mix together with a spoon.
Onto a lightly floured, clean-surface, pour out the dough, and using your hands, begin molding it together, forming the dough into a ball. If the dough is too crumbly or dry, drizzle 1-2 tablespoons of heavy cream. If the dough is too sticky, drizzle 1-2 tablespoons of gluten-free flour. You may notice this especially if you are using a GF flour blend other than Cup4Cup. Go slow, and adjust as needed until the dough forms a ball.
Once the dough stays formed into a ball, begin flattening it out, forming a disc shape about ½ - ¾ inch in thickness. Using a sharp knife, cut the disc into 8 equal parts. Brush the tops of the scones with the remaining 2 Tablespoons heavy cream/buttermilk. Sprinkle with additional granulated sugar if desired.
Place scones 2 inches apart on the silicone-lined baking sheet. Bake for 20-25 minutes or until golden brown. Remove and let sit on the baking sheet for 5 minutes before removing to a wire rack to cool completely.
While the scones are cooling, make the glaze. In a small saucepan, add the 2 tablespoons of butter and the maple syrup. Whisk in the confectioner's sugar until smooth. Using a spoon, drizzle the icing over the scones and let set for 10-15 minutes.
Notes
Gluten-Free Flour: For best results, use Cup4Cup flour. You can also substitute your favorite gluten-free flour blend, but please be mindful you may need to add more heavy cream/flour when mixing to get the right consistency.
Dairy-Free: These scones can be made dairy-free as well. Substitute a gluten-free and dairy-free flour blend, and use vegan butter sticks with dairy-free creamer. I prefer Earth Balance butter sticks and So Delicious creamer.
Pumpkin Pie Spice: If you don't have these spices individually, but have pumpkin pie spice, use 1 ½ teaspoons. If you really want more pumpkin spice flavor, add 1 ¾ teaspoons. Adjust based on how much you love pumpkin spice!
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 320Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 45mgSodium 337mgCarbohydrates 56gFiber 2gSugar 29gProtein 6g
The nutrition information on each recipe card is provided as a courtesy and for your convenience. The data is calculated by Nutritionix. You are encouraged to make your own calculations based on your ingredients and preferred nutritional facts calculator. While I try to make sure they are accurate, I cannot guarantee the accuracy of these calculations.
Do you like scones?
What's your favorite kind?
Tell me in the comments below!
Katie says
We made these and they were great! One question, the instructions indicate adding vanilla with the wet ingredients. However, I don't see vanilla in the ingredient list? I ended up using 1 tsp as indicated in the linked recipe that this one was based on. Thanks for the great recipe!!
Jennifer Fitzpatrick says
Thank you Katie for your comment! My apologies for missing the vanilla - I've added it in. Sorry for any confusion!
Rose says
I made these and they turned out okay! I didn’t notice that they had too much pumpkin or spice flavor. Maybe consider doubling those? Overall it was a good recipe
Jennifer Fitzpatrick says
Thanks for sharing Rose! I've just adjusted some of the measurements for the spices to up that pumpkin spice cozy goodness.
Kierstin says
I made these for a football tailgate and so I made them mini instead of full size. I divided the dough into smaller balls and rolled out and cut like instructed. The icing really pulled it all together. I used King Arthur flour and the pumpkin spice measurements. They were gluten eater approved!
Jennifer Fitzpatrick says
YAY! Thank you so much for sharing, Kierstin!