Gluten-Free Pumpkin Scones (Grain-Free/Dairy-Free)

These are PERFECT! Pumpkin, pecan, maple, cinnamon…the gang is all here! These gluten-free pumpkin scones have a slightly crusty exterior, but the inside stays soft and fluffy.

The Story:

These are so good, I could cry. I wish you could taste these through the screen. But alas, you’ll just have to make them instead. The icing on top is warming, flavor packed with cinnamon, maple and pumpkin pie spice and adds the perfect amount of sweetness. And look at the rise they have! <Insert drool> No flat, sad, scones here. I have made these 3 times in October. A fall morning + a cup of coffee + one of these = my happiest, happy place. Please, please make these and tell me you love them too!

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• The Story:
• 🧾 The Ingredients:
• Step By Step Preparation Instructions:
• Recipe FAQ's:
• More Fall Recipes:
• 📖 The Recipe:
• Gluten-Free Pumpkin Scones
• The Finished Product:

🧾 The Ingredients:

Here is the list of ingredients you will need to make these gluten free pumpkin scones.

• Almond Flour: Almond flour provides the structure for these and helps add in moisture so they are not dry!
• Tapioca Flour: Tapioca flour creates the fluffiness for the scones and helps absorb liquid for the perfect balance.
• Pure Pumpkin: Wholesome, nutrient packed pumpkin for fall flavor and color.
• Pecans: Because why not add pecans!? You can leave them out if you’re not a fan, but I love a little crunch in my scone.
• Egg: Egg provides fluff and richness and just the perfect amount of liquid for the scone batter.
• Butter: I have found Earth Balance plant based butter to work perfectly in these.
• Baking Powder: Look for grain-free baking powder, or make your own to keep these grain free.
• Xanthan Gum: Just a bit of xanthan gum helps the scone to hold together. Every scone should be a little crumbly, but they shouldn’t crumble away!
• Sugar: Scones are traditionally not very sweet. They are more like a biscuit, but just a bit of sugar gets added for a hint of sweetness.
• Salt: A good pinch of salt for balance.
• Seasonal spices: Pumpkin Pie Spice, Cinnamon, Nutmeg, Ginger. All these spices get added in for that warming, comforting flavor you are looking for in any fall treat!
• Vinegar: Adding in a bit of vinegar is a sneaky way to get more rise to your baked goods. You can’t taste it!
• Powdered Sugar: Look for organic, powdered sugar to keep these grain free. I really love the Good and Gather Brand organic powdered sugar that can be found at Target. Most powdered sugar is made with corn starch, so look for brands that don’t use corn starch in their powdered sugar.
• Maple Extract: You know I love my maple. Just a bit in the frosting sets off the fall flavors.
• Coconut Milk: For thinning out the frosting just a bit.

Step By Step Preparation Instructions:

• Step 1: To make the dough, add all the dry ingredients to a large bowl and mix well. You can add in the pecans now too.
• Step 2: Add in the butter and using a fork or pastry blender, work in the butter until it has broken down to pea sized. Place the pure pumpkin on a paper towel and gently wring out access moisture, then add it to the batter mixture and work it in to the dough.
• Step 3: In a separate small bowl, add the egg and vinegar and whisk together. Add in to the scone batter and mix well. The dough should be holding together at this point. It’s ok if it’s a bit shaggy, once you start shaping it, it will hold together well.
• Step 4: Line a cookie sheet with parchment paper and sprinkle it with tapioca starch. Pour out the dough onto the cookie sheet, and sprinkle with a bit more tapioca flour on top. Pat the dough into a circle, about 7-8 in round. It doesn’t have to be perfect, but you want the dough on the thicker so that they have a beautiful rise to the them. With a very sharp knife, cut a “plus sign” into the dough, creating 4 sections. Now, cut each section into 2 triangles. Think of cutting a “plus sign” then an “X”. Do not move them individual scones at this point. Since these are grain-free, the dough is too fragile for moving. Place in the oven and bake for 20 min.
• Step 5: The scones are not quite finished baking yet. At this point, remove the scones from the oven, and carefully take a knife and run it down the cuts you previously made. Gently separate the scones away from one another. Then bake for another 8 minutes. Allow to cool.
• Step 6: Place all frosting ingredients in a bowl and whisk until smooth. Pour over the cooled scones. Enjoy!

Recipe FAQ's:

• Can I replace the egg in this recipe for a vegan alternative? I don’t see why it couldn’t! While I myself have not tried, I think it would work out fine. Let me know if you give it a try!
• Do I need to drain the pumpkin before using in the recipe? Yes. There is a lot of hidden moisture in pure pumpkin and it can effect the outcome of texture greatly.
• Can I use homemade pumpkin puree for this scone recipe? You should be able to! Make sure your homemade pumpkin puree is very smooth and ensure that you have removed as most moisture as possible out of the pumpkin puree before using.

More Fall Recipes:

📖 The Recipe:

The Finished Product:

These are easy to make, filled with wholesome ingredients and are a show stopper! Make them for a special weekend treat, or these would also be PERFECT to contribute to Thanksgiving. I hope you will love these as much as I do.