Best Gluten-Free Pumpkin Scones Recipe – Gluten-Free Palate (2024)

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Wendy Stoltz, Yuliia Stsepeleva

/ Last Modified On January 14, 2024

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Crunchy on the outside and soft on the inside, these gluten-free pumpkin scones embody the taste of Fall in every bite. The candied orange peel provides bites of orange complemented by the pumpkin and fall spices.

These are so easy to make and done in under 1 hour. Make a double batch, you'll thank me later when you're enjoying these with your cup of coffee or tea.

If you love scones, you need to try these easy gluten-free blueberry scones or these gluten-free oatmeal chocolate chip scones that are simple to make and taste incredible. If you love all things pumpkin for Fall, make these tender, sweet gluten-free pumpkin muffins, and here's my 20best gluten-free pumpkin recipes.

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GLUTEN-FREE PUMPKIN SCONES RECIPE

These gluten-free pumpkin scones are so good for Fall breakfast, brunch, or a snack. They're so easy to make with no special techniques.

Serve them straight from the oven if possible. Don't forget to try my gluten-free blueberry scones or these gluten-free oatmeal chocolate chip scones for added variety. Scones are always a hit for breakfast, brunch, and unexpected guests. So, take advantage and have a frozen batch on hand.

WHY YOU’RE GOING TO LOVE THESE GLUTEN-FREE PUMPKIN SCONES

Simple to make - These gluten-free pumpkin scones really are so simple to make with no baking techniques needed.

Done in under 1 hour - You can make these scones in under 1 hour, so it is minimal time.

Freezer friendly - Fall is a busy time or anytime really. So, make a double batch. Trust me on this one. You can then freeze them for up to 3 months.

INGREDIENTS IN GLUTEN-FREE PUMPKIN SCONES

FOR THE PUMPKIN SCONES

Flour - Use gluten-free plain flour. You can use Bob's Red Mill Gluten Free 1-to-1 Baking Flour.

Sugar - Use brown sugar.

Baking powder - This makes the scones rise. Ensure your baking powder is gluten-free.

Spice - Use pumpkin pie spice for all those Fall flavors. It's a combination of cinnamon, nutmeg, cloves, allspice and ginger.

Butter - Use unsalted cold butter. This is a key ingredient for nice and flaky scones.

Pumpkin puree - You'll need a cup of pumpkin puree. Canned pumpkin and pumpkin puree are the same thing.

Vanilla extract - Use pure vanilla, not imitation.

Orange peel - Candied orange peel is great for Christmas and Fall recipes. Candied orange peel is the peel of an orange preserved with sugar.

FOR THE GLAZE

Sugar - Use powdered sugar not granulated sugar.

Orange juice - Use freshly squeezed orange juice.

EQUIPMENT NEEDED FOR GLUTEN-FREE PUMPKIN SCONES

Mixing bowls - I like to have a variety of sizes of mixing bowls, if you prefer pops of color these colorful mixing bowls are great. I do, however, prefer glass mixing bowls.

Rolling pin - I like to use a wooden rolling pin.

Parchment paper - Buy a large amount of unbleached parchment paper. I use parchment paper with a cutter and also one that's non-stick.

If you have any questions about making gluten-free pumpkin scones, please leave a comment and we will get back to you as soon as possible.

HOW TO MAKE GLUTEN-FREE PUMPKIN SCONES

  1. Preheat the oven to 400 F. In a deep bowl, combine gluten-free flour, brown sugar, baking powder, salt, and pumpkin pie spice.
  2. Add cubes of cold butter.
  3. Stir to make a crumb.
  4. Add vanilla and the pumpkin puree. If it's too thick, add a little milk to get the right dough consistency.
  5. Add candied orange peel and mix again.
  6. On parchment, use a rolling pin to roll out a circle of dough 1-inch thick. You can get two such circles. Cut each circle into 8 slices and divide them among themselves. Bake at 400 F for 20 minutes, remove and cool on a wire rack. TIP: If your dough is mushy or leaking out butter, place the dough in the refrigerator for 30 minutes.
  7. Make the glaze with icing sugar and orange juice, pour over pumpkin scones, and leave for 15 minutes for the icing to harden. Enjoy!

TIPS FOR THE BEST GLUTEN-FREE PUMPKIN SCONES

Use cold butter - Make sure your butter is firm and not melted.

Measure your ingredients correctly - Use a kitchen scale or measure your ingredients as accurately as possible.

Follow the recipe directions - Follow the recipe directions for best results.

CAN YOU MAKE THESE GLUTEN-FREE PUMPKIN SCONES IN ADVANCE?

Yes, you can. However, they will only last in the refrigerator for 2-3 days in a sealed container. Place them in the microwave for a couple of seconds to soften them.

HOW DO YOU STORE THESE GLUTEN-FREE PUMPKIN SCONES?

You can store these gluten-free pumpkin scones in an airtight container in the refrigerator for 2-3 days. You can also freeze them for up to 3 months.

CAN YOU FREEZE THESE GLUTEN-FREE PUMPKIN SCONES?

Yes, you can freeze these scones. Wrap them in plastic wrap or place them in an airtight container. Allow them to defrost and pop them into the microwave for a couple of seconds if you like them warm. I prefer to freeze them without the glaze, but you can, just be aware if you warm them up it will melt. They can be frozen for up to 3 months.

HOW DO YOU MAKE THE ICING AND DRIZZLE THEM ONTO THE SCONES?

Make the glaze by combining the icing sugar and orange juice. Take a spoon or whisk and pour over pumpkin scones, leave for 15 minutes for the icing to harden.

CAN YOU MAKE THESE GLUTEN-FREE PUMPKIN SCONES DAIRY-FREE OR VEGAN?

For dairy-free or vegan, simply use vegan butter.

WHEN IS IT BEST TO SERVE THESE SCONES?

If it were up to me, I would eat them all day long. But these can be enjoyed for breakfast, brunch, afternoon tea or are a great snack during the Fall season.

Yield: 8 servings

Best Gluten-Free Pumpkin Scones Recipe – Gluten-Free Palate (6)

Crunchy on the outside and soft on the inside, these gluten-free pumpkin scones embody the taste of Fall in every bite. The candied orange peel provides bites of orange complemented by the pumpkin and fall spices.

Prep Time5 minutes

Cook Time35 minutes

Total Time40 minutes

Ingredients

For the scones:

  • 1 ½ cups gluten free plain flour
  • 5 tbsp brown sugar
  • 2 tsp baking powder
  • 1 tsp pumpkin pie spice
  • ½ cup cold butter
  • 1 cup pumpkin puree
  • 1 tsp vanilla
  • ½ cup candied orange peel
  • ⅕ tsp of salt

For glaze

  • ½ cup powdered sugar
  • 2 tbsp orange juice

Instructions

  1. Preheat the oven to 400 F. In a deep bowl, combine gluten-free flour, brown sugar, baking powder, salt, and pumpkin pie spice.
  2. Add cubes of cold butter.
  3. Stir to make a crumb.
  4. Add vanilla and pumpkin puree. If it's too thick, add a little milk to get the right dough consistency.
  5. Add Candied Orange Peel and mix again.
  6. On parchment, use a rolling pin to roll out a circle of dough 1-inch thick. You can get two such circles. Cut each circle into 8 slices and divide them. Bake at 400 F for 20 minutes, remove and cool on a wire rack.
  7. Make the glaze by combining the icing sugar and orange juice, pour over pumpkin scones, leave for 15 minutes for the icing to harden. Enjoy!

Notes

  • Use cold butter.
  • Ensure you measure the ingredients correctly.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving:Calories: 296Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 218mgCarbohydrates: 47gFiber: 1gSugar: 29gProtein: 2g

This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.

Did you make this gluten-free pumpkin scones recipe? Please leave me a comment below letting me know what you thought.

Thanks for sharing!

Best Gluten-Free Pumpkin Scones Recipe – Gluten-Free Palate (2024)
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