Gluten Free Pumpkin Scones

Fall baking is in full swing at my home.   Actually all things fall are taking over my house.

Gluten Free Pumpkin Scones

Ava and I had the best weekend full of creating floral pumpkins, apple cider and these delicious pumpkin scones.  I hesitated on make them but so glad I did.  They did not stick around long.

Gluten Free Pumpkin Scones

This recipe come together in no time at all and are very moist.   I used pumpkin spice seasoning but you could use a combo for cinnamon, nutmeg and ginger.  Please check the tip in the directions for the flour and milk amount.

These gluten free pumpkin scones are the perfect treat on any cool fall weekend.

Gluten Free Pumpkin Scones

  • Prep Time: 10m
  • Cook Time: 15m
  • Total Time: 28m
  • Serves: 8


  • 2 cups AP Gluten Free Flour (I used Bobs Red Mill brand)
  • 1/2 cup brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons pumpkin spice seasoning
  • 1 stick butter, cold/cubed
  • 1/3 cup pumpkin puree
  • 1/3 cup almond milk
  • 1 egg


  • 1 cup powdered sugar
  • 2 tablespoons almond milk
  • 1 pinch salt


  1. Preheat oven to 400*. Lay aside 2 sheets of parchment paper and a rolling pin.
  2. In large bowl combine flour, baking soda and powder, salt brown sugar and pumpkin spice.
  3. Using two knives or a pastry cutter cut butter into flour mixture until pea size crumbs form.
  4. Using spatula fold in pumpkin, egg and almond milk*, Stir until just combine.
  5. Pour onto parchment paper, Dust lightly with additional flour.
  6. Top with remaining sheet of parchment paper and roll into a disk. You may need to use your hands a bit to form round disk.
  7. Cut carefully into 8 triangles. Place parchment paper with dough onto baking sheet.
  8. Bake 15-20 minutes.
  9. Whisk together glaze ingredients and set aside.
  10. Remove scones from oven and let cool. Drizzle with glaze.
  11. Best if eaten same day.
  12. *I used Bobs Red Mill GF AP flour which has a heavier consistency if using another GF Flour brand I suggest only adding 3 Tablespoons of milk and then upping one tablespoon at a time if needed.
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