Gluten Free Pumpkin Scone Recipe
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Gluten Free Pumpkin Scone Recipe
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These gluten-free pumpkin scones are everything we love about scones, but with extra love from the pumpkin spice and homemade glaze.
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Ingredients
For the scones:
- 1 ¾ cup gluten-free flour mix 1 tablespoon
- ¼ cup granulated sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice
- 6 tablespoons butter frozen
- ½ cup pumpkin puree
- 2 tablespoons half-and-half
- 1 egg large
For the glaze:
- ½ cup powdered sugar
- 3 teaspoons milk
- ½ teaspoon ground cinnamon
- ⅛ teaspoon pumpkin spice
Instructions
- Preheat the oven to 425F and line a baking sheet with parchment paper.
- Combine the gluten-free flour, sugar, baking powder, salt, and pumpkin spice inside a sifter and sift into a large bowl. Give it a mix to combine.
- Using a cheese grater, grate the butter into the dry mixture. Combine the shredded butter and dry ingredients with your hands until there are no large lumps and you have a coarse sand-like texture.
- In a medium bowl, whisk the pumpkin, half & half, and eggs until smooth. Pour the wet ingredients into dry ingredients and mix with a wooden spoon until a thick dough forms.
- Transfer the dough onto a lightly floured surface (with additional gluten-free flour or tapioca starch) and make a large circle around 1-inch thick.
- Cut the dough into 6 to 8 triangles and place each scone onto the lined baking sheet. If using a scone pan, grease it first and then simply fill each scone cavity with dough.
- Bake 14-16 minutes until they are light brown. Remove from oven and allow them to cool.
For the Glaze
- In a medium bowl, whisk the powdered sugar, milk, and spices until smooth.
- Drizzle the glaze over the cooled scones.
Notes
- Gluten-free flour baking mixes are available at most grocery stores. They typically include xanthan gum as a binding ingredient. If you're using a homemade mix or one without it, make sure to add ½ teaspoon of xanthan gum to the dry ingredients bowl.
- Make these dairy-free by substituting the butter with a plant-based baking substitute (make sure to freeze it so you can grate it). Omitting the fat altogether from this recipe will not yield good results. And in the glaze, use a dairy-free milk.
- Make these egg-free by using an egg substitute for baking such as a flax egg (1 tablespoon flax meal + 3 tablespoons water) or a commercial egg substitute.
- Out of pumpkin spice? Mix: ½ teaspoon ground cinnamon + ½ teaspoon ground nutmeg + ¼ teaspoon ground cloves + ¼ teaspoon ground ginger.
- teaspoon ground cinnamon +
- ½ teaspoon ground nutmeg +
- ¼ teaspoon ground cloves +
- ¼ teaspoon ground ginger.
- Keep a stick of butter in the freezer for making scones. If you don’t have one, make sure your butter is very cold; otherwise, it will be very difficult to grate.
- Nutrition information is calculated without the glaze.
Nutrition Information
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Serving
1scone
Calories
272kcal
(14%)
Carbohydrates
37g
(12%)
Protein
5g
(10%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.5g
(25%)
Cholesterol
58mg
(19%)
Sodium
424mg
(18%)
Potassium
70mg
(1%)
Fiber
4g
(16%)
Sugar
11g
(22%)
Vitamin A
3570IU
(71%)
Vitamin C
1mg
(1%)
Calcium
162mg
(16%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Serving | 1scone | |
| Calories | 272kcal | 14% |
| Carbohydrates | 37g | 12% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 58mg | 19% |
| Sodium | 424mg | 18% |
| Potassium | 70mg | 1% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 3570IU | 71% |
| Vitamin C | 1mg | 1% |
| Calcium | 162mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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