Gluten Free Pumpkin Scones with a Spiced Glaze

Gluten Free Pumpkin Scones with a Spiced Glaze from The Baking Beauties


Nothing is as comforting on those cool Autumn mornings as the smell of cinnamon, nutmeg, cloves, and ginger. Similar to the seasonal scones offered at Starbucks, these light, fluffy gluten free Pumpkin Scones are filled with the moisture of pumpkin, and the beautiful, comforting aroma of pumpkin pie spice. They are great eaten warm, but are also delicious when eaten the next day. The glaze is optional, but adds a nice sweetness to the scone, perfect for those chilly weekend mornings when you curl up with cup of your favorite brew and a good book (fuzzy slippers are optional). :)

Gluten-free Pumpkin Scones with a Spiced Glaze
Serves: 8
Pumpkin Scones:
  • 1 1/4 cup brown rice flour
  • 1/4 cup tapioca starch
  • 3 teaspoons xanthan gum (UPDATE - I've made with 2 tsp, and it worked GREAT)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoon pumpkin pie spice
  • 6 tablespoons unsalted cold butter, cut into chunks
  • 1/2 cup pumpkin puree
  • 2 tablespoons milk or cream
  • 1 large egg
  • egg white or milk to brush the tops of the scones with (optional)
  • 1 tablespoon course sugar to sprinkle on the top (optional)
Spice Glaze:
  • 1/2 cup confectioners' (or icing) sugar
  • 1/4 tsp pumpkin pie spice
  • 1 Tbsp milk
Pumpkin Scones:
  1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Dust the parchment paper with brown rice flour. Set aside.
  2. In the bowl of a food processor, place all of the dry ingredients. Run the processor until the dry ingredients are well blended.
  3. Add the cold butter, and pulse until butter is cut into pieces, about the size of a pea. Add the pumpkin puree, milk and egg. Run food processor just until dough comes together in a ball.
  4. Turn the dough out onto the baking sheet. Dust your hands with brown rice flour, and quickly form the dough into a 10-inch circle, approximately 3/4" thick.
  5. With a sharp knife, cut the dough into 8 wedges. Carefully move the wedges apart, leaving at least 1" between them so that they will not touch when baking.
  6. Brush the tops of the scones with milk or egg white, and sprinkle with course sugar. Bake in preheated oven for 14-16 minutes, or until golden brown.
  7. Remove from oven and allow to sit for 5 minutes before transferring to a cooling rack. Drizzle with Spice Glaze (see recipe below) and serve.
Spice Glaze:
  1. Whisk together until smooth. Use a spoon or fork to drizzle the glaze over the top of the slightly cooled scones. Do not stack glazed scones, or the glaze will get squished.


  1. Celeste says

    These looked so perfect for a fall morning, but something went wrong. I followed the recipe exactly and the taste was something like chemical and salt. Too much xanthan gum, maybe? So sad that I had to throw them out, not even the maple glaze the I put on them could help. Sorry.

    • Jeanine says

      I have no idea what happened then, did you use salted butter? I’ve made these a few times, and they are based on the Fluffy Biscuits and Vanilla Scones recipes that I’ve posted, and I’ve never had a problem with any of them. Others have made them too, without a problem, so I’m not sure what happened. Sorry about that!

        • Jeanine says

          No, I make this recipe with 4 tsp xanthan, and they work like a charm. I haven’t cut it back to see how little I could get away with and still get the same result, but will work on that when I have time.

          • says

            I tried it with 1/4 tsp xanthum and they were delicious! holy cow, what a great thing to wake up to. perfect with a cup of coffee.

  2. Karen says

    I have made these twice already this weekend and they are fabulous!! They are fluffy and tasty. I did make one change, I used my all-purpose gluten-free flour mix instead of the rice/tapioca mix. The second time I made these I forgot the pumpkin spice mix but with the glaze they still taste so good! Thanks Jeanine for another delicious recipe.

  3. Betty says

    These pumpkin scones taste every bit as amazing as they look..I’m still savoring the thought of them. They were so very good, so Jeanine, I just had to bake up some of my own today.
    For the glaze I added some pumpkin puree to the icing sugar as well as maple flavoring and a few dashes of cinnamon.

  4. Christine says

    I tried these this morning, they were fine, but not fabulous. Dare I suggest the addition of a little vanilla? Also, next time I will add raisins or orange peel for a some zing! :)

  5. Karen Armstrong says

    These are absolutely delish! Probably the most tender and moist scones I’ve ever had (GF or other). I’m glad I stocked up on canned pumpkin because I will be making these very often. Thank you for the recipe.

  6. says

    I just now baked these, Jeanine. They are fantastic! I trust your recipes so much that I actually doubled this one to use up the amount of pumpkin I had left in a previously opened can. I didn’t double the amount of glaze, but there was just enough for the 16 scones. Thank you SO much for your baking expertise that is helping so many people. As I was tasting one of the scones, I also thought I might add dried cranberries next time. Or maybe chopped dates. Definitely the best gluten free scones I have ever tasted!

    • says

      Those are definitely great add-in ideas, Mrs. T! Go for it! 😀 Use it as a base, and build on it from there. So glad to hear that you’re having a great time baking. I had so many failures in my first few months, it wasn’t fun at all. lol

  7. Gwen says

    Just found your site today when looking for a great pumpkin scone recipe. I have to follow a low fodmap diet which includes gluten and lactose free. These were awesome. Baked similar non gluten free for a tea for 70 people last week and have been hankering for some that I can eat. Look forward to making more of your recipes starting with a modified perogie :) Thank you!!!

  8. Dina says

    I was wondering if I can substitute white rice flour for the brown. I would like to try these for my mother in law for Thanksgiving.


  9. Beth says

    FINALLY got around to making these. So happy I did, and so sorry I waited so long. Yum!! Perfect for this wet rainy morning. I ate two and put the rest in the freezer for other fall mornings. Thanks again for sharing your wonderful talents.
    Note: The only changes I made were to use Cybele Pascal’s flour blend for the flours. Worked GREAT, and to reduce the oven temp to 375 and baked for 15 min.

  10. Sara says

    These were so good that the kids and I just ate the whole batch for dinner. They are always asking for the pumpkin scones at Starbucks so these totally made our day!

  11. Jennifer says

    I want to take these on a weekend trip where I don’t believe the cottage will have a food processor. Do you think they would work out if I made the dough through step 3 at home, then shaped and baked fresh the next day? Have you ever tried that?


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