Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
Lauren Kelly says
October 3, 2012 at 2:12 pm
Jeanine these look AMAZING!! I just shared on my page 🙂
October 5, 2012 at 2:56 pm
October 5, 2012 at 2:54 pm
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.
October 5, 2012 at 2:57 pm
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!
January 19, 2013 at 11:00 pm
It does look like the Xantham Gum to flour ratio is off.
Did you mean 1/4 tsp xantham gum?
January 19, 2013 at 11:26 pm
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.
January 24, 2013 at 12:03 am
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.
But, I wanted to added the texture was nice 🙂
October 6, 2012 at 4:23 pm
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.
November 3, 2012 at 10:13 pm
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.
Sherrie @ Living Simply Gluten Free says
November 30, 2012 at 9:48 am
These looks super yummy – I love a great scone.
Congrats on being featured on Huff Post!
January 31, 2013 at 7:31 am
Thank you, Sherrie!
January 11, 2013 at 8:20 pm
WOW! Yum! Great recipe ***** 5 stars!
January 31, 2013 at 7:30 am
Thanks, Hilary! 🙂
May 25, 2013 at 10:07 am
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! 🙂
Jeanine Friesen says
May 25, 2013 at 5:17 pm
Feel free to jazz it up anyway you see fit, Christine. It’s merely a template. 🙂
Pamela Bagwell says
September 27, 2013 at 9:08 pm
Oh my!!! delicious!!! Really delicious!!! I thank you! My mouth thanks you! Yumm!!
October 9, 2013 at 7:01 am
Haha, glad to hear that, Pamela! 🙂
October 8, 2013 at 3:31 pm
an amazing recipe!!!! My friends who don’t eat gluten free prefer these scones. Sooo sooo good!!
October 9, 2013 at 7:02 am
Thank you, Elise! So glad to hear that all (even the gluten eaters) liked them.
Karen Armstrong says
November 8, 2013 at 3:10 pm
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.
November 11, 2013 at 11:34 am
Thank you very much, Karen! I’m glad to hear that. 🙂
November 9, 2013 at 8:36 am
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!
November 11, 2013 at 11:36 am
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
Dorothy Monasmith says
November 17, 2013 at 6:38 pm
I am baking for a niece. Does anyone know if Watkins pumpkin pie spice made a year ago is gluten free?
Would like to know before trying your scone recipe.
November 17, 2013 at 8:14 pm
It ‘should’ be OK, Dorothy, but I can’t find any info on the Watkins spices. Maybe contact a rep tomorrow to check?
November 20, 2013 at 3:27 pm
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!!!
November 26, 2013 at 2:09 pm
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.
September 11, 2014 at 8:59 am
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.
September 11, 2014 at 3:22 pm
lol, glad that you got around to baking them, FINALLY Beth! 🙂 So glad to hear that they have the thumbs up from you! 🙂 Thanks for sharing!
October 5, 2014 at 11:27 pm
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!
October 9, 2014 at 10:17 am
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?
October 14, 2015 at 11:07 am
This recipe nlooks great! I do not have a food processor, have you ever tried making it in a kitchen aid standing mixer? Would that work?
October 14, 2015 at 11:28 am
Hi Marissa, if you don’t have a food processor, all you’ll need is as box grater (or a large hole grater). I actually find making scones and biscuits this way works the best. Mix your dry ingredients, shred the cold butter into the dry, stir until evenly mixed in, then stir in the wet ingredients until it just comes together. Works GREAT!
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