These Gluten-Free Pumpkin Scones are tender, warmly spiced, and finished with both vanilla and pumpkin glazes for a coffeehouse-worthy treat. Made with Bob’s Red Mill Gluten-Free 1:1 Baking Flour and real pumpkin puree, they’re quick to make and perfect for cozy fall mornings.
To make these Gluten-Free Pumpkin Scones, you’ll need:
- Canned Pumpkin
- Pumpkin Spice
- Cold Butter.
- Gluten-Free Baking Flour
- Sugar
- Egg
- Baking Powder
- Vanilla Extract
How to Make Gluten-Free Pumpkin Scones – Step-by-Step Instructions
Make the Scones
Preheat oven to 425°F (218°C). Place a sheet of parchment paper on a rimmed baking pan.
Whisk dry ingredients: In a large bowl, combine the gluten-free flour, granulated sugar, baking powder, pumpkin spice, and salt.
Cut in butter: Using a pastry cutter or your fingertips, work the cold butter into the dry mixture until the pieces are about pea-sized. Keep things cold for the flakiest scones.
Mix wet ingredients: In a small bowl, whisk together the pumpkin puree, half and half, egg, and vanilla extract. The mixture will be thick.
Bring the dough together: Stir the wet mixture into the dry. It may look dry at first, keep mixing until a thick, cohesive dough forms. Avoid overworking.
Shape: Dust your counter with gluten-free flour. Pat the dough into a 7-inch circle. With a sharp knife, cut the circle into 8 wedges. If the dough sticks to the knife, wipe between cuts.
Bake: Transfer wedges to the parchment-lined sheet. Bake until golden brown, about 20 minutes. Let them cool completely on the baking sheet before adding the glaze.
Make the Vanilla Glaze
In a small bowl, stir together powdered sugar, half and half, and vanilla until smooth. The glaze should flow easily from a spoon; add a splash more half and half if needed.
Spoon the vanilla glaze evenly over the cooled scones. Let it set until firm.
Make the Pumpkin Glaze
Stir together powdered sugar, pumpkin puree, half and half, and pumpkin spice. The glaze should be thick but able to flow when dropped from a spoon.
Transfer to a piping bag. No piping bag? Use a small sandwich bag and snip a corner—or thin slightly with half and half and drizzle with a fork.
Drizzle over each scone. Let the glaze set before serving.
Storage
- Room temperature: Store glazed scones in an airtight container up to 3 days.
- Freeze: Freeze (glazed or unglazed) up to 3 months in a freezer-safe container. Thaw at room temp; if unglazed, glaze after thawing for best texture.
Notes
- Flour: Use a 1:1 gluten-free blend that contains xanthan gum (Bob’s Red Mill Gluten-Free 1:1 is perfect). Other blends may work, but texture can vary. When possible, weigh your flour for accuracy.
- Pumpkin spice: If you don’t have a blend, make your own for 2 teaspoons total: 1 teaspoon cinnamon + ½ teaspoon ground ginger + ½ teaspoon nutmeg + ¼ teaspoon allspice + a pinch of cloves.
- Butter: Cold butter is key. Use unsalted butter; if using salted, reduce added salt to ¼ teaspoon. Pro tip: Freeze the butter and grate it for extra easy mixing.
Tips for Perfect Gluten-Free Pumpkin Scones
- Keep it cold: Cold butter and minimal handling = tender, flaky scones.
- Measure by weight: GF flour density varies; using grams helps avoid dry or gummy results.
- Dough too dry? Sprinkle in 1–2 teaspoons more half and half until it comes together.
- Dough too sticky? Lightly dust with GF flour while shaping, avoiding over-flouring.
- Optional chill: After shaping on the sheet, chill 10 minutes to help clean edges and reduce spreading.
- Use pure pumpkin: Don’t swap in pumpkin pie filling (it’s sweetened/spiced differently).
Variations & Substitutions
- Dairy-free: Use plant-based butter and a dairy-free “half and half” (or rich coconut milk). Glaze with dairy-free milk as needed.
- Egg-free: A flax egg (1 tbsp ground flax + 3 tbsp water, rested 10 minutes) can work; texture will be slightly more tender.
- Add-ins: Fold in ½ cup chopped pecans or chocolate chips after cutting in butter.
Troubleshooting
- Crumbly scones: Add a touch more liquid, and be sure your flour has xanthan gum.
- Dense texture: Check baking powder freshness and avoid overmixing.
- Pale scones: Bake a few minutes longer; ovens vary. Look for golden edges and firm tops.
Serving Ideas
- Pair with coffee, black tea, or chai for full fall coziness.
- A little extra pumpkin glaze makes lovely stripes once the vanilla layer sets.
More gluten-free recipes to make ASAP!
- Gluten Free Baked Pumpkin Donuts Recipe
- Gluten-Free Crumb Cake Muffins
- Gluten-Free Baked Apple Cider Donuts
- Gluten Free Naan Bread Recipe
- Gluten Free Crustless Pumpkin Pie
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Gluten-Free Pumpkin Scones
Ingredients
For the Scones (makes 8)
- 2 cups Bob's Red Mill Gluten-Free 1:1 Baking Flour, see note 1 (8 ½ ounces; 240 grams)
- ½ cup granulated sugar (About 3 ½ ounces / 100 grams)
- 2 ½ teaspoons baking powder
- 2 teaspoons pumpkin spice, see note 2
- 1/2 teaspoon salt
- ½ cup butter, cold, cut into about 12 pieces (4 ounces; 113 grams)
- ½ cup pumpkin puree (about 4.25 ounces / 120 grams)
- 3 tablespoons half and half (About 1 ¼ ounces / 35 grams)
- 1 large egg
- 1 teaspoon vanilla extract
For the Vanilla Glaze
- 1 cup powdered sugar ( About 4 ounces / 113 grams)
- 4 teaspoons half and half, plus more as needed (¾ ounce; 22 grams)
- 1 teaspoon vanilla extract
For the Pumpkin Glaze
- 1 cup powdered sugar (About 4 ounces / 113 grams)
- 2 tablespoons pumpkin puree (1 ounce; 28 grams)
- 1 tablespoon half and half, plus more as needed (½ ounce; 14 grams)
- ½ teaspoon pumpkin spice
Instructions
Make the Scones
- Preheat oven to 425°F (218°C). Place a sheet of parchment paper on a rimmed baking pan.
- Whisk dry ingredients: In a large bowl, combine the gluten-free flour, granulated sugar, baking powder, pumpkin spice, and salt.
- Cut in butter: Using a pastry cutter or your fingertips, work the cold butter into the dry mixture until the pieces are about pea-sized. Keep things cold for the flakiest scones.
- Mix wet ingredients: In a small bowl, whisk together the pumpkin puree, half and half, egg, and vanilla extract. The mixture will be thick.
- Bring the dough together: Stir the wet mixture into the dry. It may look dry at first, keep mixing until a thick, cohesive dough forms. Avoid overworking.
- Shape: Dust your counter with gluten-free flour. Pat the dough into a 7-inch circle. With a sharp knife, cut the circle into 8 wedges. If the dough sticks to the knife, wipe between cuts.
- Bake: Transfer wedges to the parchment-lined sheet. Bake until golden brown, about 20 minutes. Let them cool completely on the baking sheet before adding the glaze.
Make the Vanilla Glaze
- In a small bowl, stir together powdered sugar, half and half, and vanilla until smooth. The glaze should flow easily from a spoon; add a splash more half and half if needed.
- Spoon the vanilla glaze evenly over the cooled scones. Let it set until firm.
Make the Pumpkin Glaze
- Stir together powdered sugar, pumpkin puree, half and half, and pumpkin spice. The glaze should be thick but able to flow when dropped from a spoon.
- Transfer to a piping bag. No piping bag? Use a small sandwich bag and snip a corner—or thin slightly with half and half and drizzle with a fork.
- Drizzle over each scone. Let the glaze set before serving.
Notes
- Flour: Use a 1:1 gluten-free blend that contains xanthan gum (Bob’s Red Mill Gluten-Free 1:1 is perfect). Other blends may work, but texture can vary—when possible, weigh your flour for accuracy.
- Pumpkin spice: If you don’t have a blend, make your own for 2 teaspoons total: 1 teaspoon cinnamon + ½ teaspoon ground ginger + ½ teaspoon nutmeg + ¼ teaspoon allspice + a pinch of cloves.
- Butter: Cold butter is key. Use unsalted butter; if using salted, reduce added salt to ¼ teaspoon. Pro tip: Freeze the butter and grate it for extra easy mixing.
