Gluten Free Pumpkin Scones

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


  • 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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