Similar to the seasonal scones offered at Starbucks, these light, fluffy gluten free Pumpkin Scones are filled with pumpkin and warming spices.
There are few things as comforting on those cool autumn mornings as the smell of cinnamon, nutmeg, cloves, and ginger. When the leaves have turned bright reds, yellows, and oranges I notice that I start to crave aromas that are comforting.
The smell of pot roast cooking all afternoon. A vanilla candle flickering on the counter top. And the pumpkin spice in these Gluten Free Pumpkin Scones. To me – that is perfection.
These gluten free Pumpkin Scones are great eaten warm, but unlike most gluten free baking, they are still delicious eaten the next day too.
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 favourite brew and a good book.
Tips to make the perfect Gluten Free Pumpkin Scones:
- I find the best scones are made using very cold butter. I measure out the amount that I need, and then place it in the freezer while I get the other ingredients ready.
- To make scones without a food processor, I simply shred the chilled butter into my dry ingredients using a simple box grater. Works great, and helps the butter to be uniform – no large chunks!
- Once you have added your wet ingredients to the dry ingredients, try to not handle the dough too much. Just enough for the dough to come together in a ball, but not enough to warm the butter up too much.
- Don’t pat the dough too thin – you still want the scones to be about 1″ thick before baking. Too thin, and you’ll still have tasty scones, they just won’t be as tall.
If you love these gluten free Pumpkin Scones, I think you’ll also love:
- Gluten Free Pumpkin Cream Cheese Muffins
- Gluten Free Lemon Scones
- Gluten Free Blueberry Scones
- Gluten Free Cranberry Bliss Bars
- 1 1/4 cup brown rice flour
- 1/4 cup granulated sugar
- 1/4 cup tapioca starch
- 2 teaspoons xanthan gum
- 2 teaspoons baking powder
- 1 1/2 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 6 Tablespoons unsalted very cold butter
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 2 Tablespoons milk or cream
- 1 large egg
- milk to brush the tops of the scones with (optional)
- 1 Tablespoon coarse sugar to sprinkle on the top (optional)
- 1/2 cup confectioners' (icing) sugar
- 1/4 teaspoon pumpkin pie spice
- 1 Tablespoon milk
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Dust the parchment paper with a small amount of rice flour. Set aside.
- Whisk together the dry ingredients in a medium sized bowl.
- Grate the cold butter into the dry ingredients. Stir until the butter is evenly distributed.
- In a small bowl, whisk together the pumpkin puree, milk, and egg. Stir into the dry ingredients until it comes together in a ball. Try to handle the dough as little as possible, so that the butter stays cold.
- Turn the dough out onto the baking sheet. Place a sheet of plastic wrap over the top, and form the dough into a circle, about 8-9 inches across, and 1" thick.
- 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.
- Brush the tops of the scones with milk and sprinkle with course sugar. Bake in preheated oven for 13-15 minutes, or until golden brown.
- Remove from oven and allow to sit for 2 minutes before transferring to a cooling rack. Once cooled, drizzle with Spice Glaze (see recipe below) and serve.
- In a small mixing bowl, stir together the ingredients until smooth. I like to make the glaze so that it is too thick then microwave it to warm it up. When you do that, it becomes runny enough to glaze the scones, but sets up in a minute. No sticky mess.
- Use a spoon or fork to drizzle the glaze over the top of the slightly cooled scones. Store cooled scones in an air-tight container. If you want to stack them, place waxed paper between the layers.
Images and recipe updated October 2018.