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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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.
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!
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.
Here are a few tips for making gluten-free scones!
-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
-Vanilla extract
-Maple Syrup (make sure it's the real deal, from Vermont!)
-Confectioner's Sugar
I'd also recommend Silpat for a reusable, silicone baking sheet liner. They last for years and work great for baking scones. It makes clean-up a breeze, and you produce less waste. And if you're looking for another great scones recipe, check out these lemon blueberry scones!
Here's how to make gluten-free pumpkin scones with maple icing!
If you love this recipe, please leave a review. 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 teaspoon cinnamon
- ½ teaspoon allspice
- 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.
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!
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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!