Gluten Free Pumpkin Scones
Soft, flaky gluten free pumpkin scones with warm spices and maple glaze. Perfect for fall breakfasts and cozy mornings—ready in under an hour!
You know what’s missing from most fall mornings? A warm, flaky scone that doesn’t crumble into a million pieces the second you pick it up. I learned this the hard way after trying countless gluten free pumpkin scones that either turned out hockey-puck hard or fell apart faster than my plans for a quiet weekend.
But here’s the thing—these gluten free pumpkin scones are different. They’re tender on the inside with those beautiful crispy edges, and they actually hold together when you slather them with butter or drizzle that maple-vanilla glaze on top.
The secret? Keeping everything cold and working quickly so the butter stays solid, creating those gorgeous flaky layers we’re all chasing.
Whether you’re new to gluten-free baking or you’ve been at it for years, these gluten-free pumpkin spice scones will make your kitchen smell like a cozy autumn dream. They’re perfect for lazy Sunday mornings, Thanksgiving breakfast, or whenever you need something special that doesn’t require hours of work.
Table of Contents
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| For the Scones | ||
| Plain gluten free flour blend | 240g (2 cups) | Use Doves Farm or make your own |
| Light brown soft sugar | 100g (½ cup) | Packed measurement |
| Baking powder | 2 tsp | Fresh for best rise |
| Xanthan gum | ½ tsp | Omit if your flour contains it |
| Salt | ¼ tsp | |
| Ground cinnamon | 1 tsp | |
| Ground ginger | ½ tsp | |
| Ground nutmeg | ¼ tsp | |
| Cold unsalted butter | 115g (1 stick) | Cubed, straight from fridge |
| Canned pumpkin puree | 120g (½ cup) | Chilled for 15+ minutes |
| Cold heavy cream | 60g (¼ cup) | |
| Vanilla bean paste | ½ tsp | Or 1 tsp extract |
| For Brushing | ||
| Heavy cream | 1-2 tbsp | For golden tops |
| Granulated sugar | 1 tbsp | For sparkly finish |
| Maple-Vanilla Glaze | ||
| Powdered sugar | 80g (⅔ cup) | Sifted |
| Maple syrup | 20g (1 tbsp) | Real maple |
| Vanilla bean paste | ½ tsp | Or 1 tsp extract |
| Whole milk | 5-10g (1-2 tsp) | To thin |
Instructions
Making the Scone Dough
Here’s where things get real—temperature is everything. Your butter needs to be cold, your cream needs to be cold, and yes, even that pumpkin puree should take a quick chill in the fridge for at least 15 minutes. When butter melts too early, you lose those flaky layers that make scones so irresistible. Work quickly and don’t overthink it.
In a large bowl, whisk together your gluten free flour blend, light brown sugar, baking powder, xanthan gum (if using), salt, cinnamon, ginger, and nutmeg until everything’s evenly distributed. This dry mixture is your flavor foundation, and those warm spices will make your whole house smell amazing.
Add the cold cubed butter to your dry ingredients and start working it in with a pastry cutter, fork, or your fingertips. You’re looking for a texture that resembles coarse breadcrumbs with a few pea-sized butter chunks scattered throughout. Those little butter pieces are gold—they’ll create steam pockets during baking that give you those flaky layers.
In a separate bowl, whisk together the chilled pumpkin puree, cold heavy cream, and vanilla until smooth. Pour this mixture into your flour-butter bowl and stir gently with a wooden spoon or spatula until the dough starts clumping together.
The dough will look shaggy and a bit messy—that’s exactly what you want. Most of the flour should be hydrated, but don’t stress if there are a few dry bits. Whatever you do, don’t add more flour or your baked scones will be dry.
Shaping & Chilling the Scones
Turn your shaggy dough out onto a lightly floured surface and dust the top with a bit more flour. Gently press everything together into a rough ball, then pat it down into a 7-inch (18cm) disc about 1 inch thick. Remember, you’re not kneading bread here—just pressing it together enough so it won’t fall apart when you cut it.
Use a sharp knife or a straight-edged bench scraper to cut the disc into 8 equal wedges, like you’re slicing a pizza. If your knife sticks, wipe it clean between cuts. Transfer these beauties onto a parchment-lined baking sheet, cover loosely with plastic wrap, and pop them in the fridge for at least 20 minutes.
This chilling step is non-negotiable—it firms up the butter so your scones puff up instead of spreading out into sad, flat pancakes.
While your pumpkin scones (gluten-free) are chilling, preheat your oven and grab a fresh baking sheet. I like transferring the chilled scones to a new, room-temperature sheet so their bottoms start baking immediately.
Baking the Pumpkin Scones
Adjust your oven rack to the middle position and preheat to 400°F (200°C). Line a fresh baking sheet with parchment paper—this prevents sticking and makes cleanup a breeze. Once your scones are firm to the touch, arrange them on the prepared sheet with plenty of space between them since they’ll expand as they bake.
Brush the tops generously with heavy cream and sprinkle with granulated sugar for that gorgeous sparkly finish. Bake at 400°F (200°C) for 20-22 minutes until they’re deep golden brown on top with slightly darker, caramelized edges. Your kitchen will smell incredible right about now. Let them cool on the baking sheet for a few minutes while you whip up the glaze.
Maple-Vanilla Glaze
In a small bowl, whisk together the powdered sugar, maple syrup, vanilla, and 1 teaspoon of milk until completely smooth. Check the consistency—you want it thick enough that it won’t run off the scones completely, but thin enough to drizzle. Add another teaspoon of milk if needed, but go slowly. Man, oh man, this glaze is dangerously good.
Drizzle the glaze over the warm or cooled scones in whatever artistic pattern makes your heart happy. Let it set for a few minutes before serving, though honestly, warm scones with slightly melty glaze are pretty much perfection.
Substitutions
Flour Options: If you don’t have a pre-made gluten free flour blend, you can mix your own gluten-free flour combination using rice flour, potato starch, and tapioca starch. Just make sure to add xanthan gum since homemade blends typically don’t include it. Different blends absorb liquid differently, so your dough texture might vary slightly.
Dairy-Free Version: Replace the butter with cold vegan butter sticks and use full-fat coconut cream instead of heavy cream for gluten-free pumpkin breakfast scones that work for dairy sensitivities. The coconut cream should be chilled and scooped from the top of a refrigerated can. Skip the milk in the glaze and use more maple syrup or coconut cream instead.
Sugar Alternatives: You can swap the light brown sugar for coconut sugar or even granulated sugar, though you’ll lose a bit of that rich, caramel-like flavor brown sugar brings. For the glaze, powdered monk fruit sweetener works if you’re reducing sugar, but it won’t set quite as firmly.
Spice Adjustments: Not a fan of nutmeg? Double the cinnamon instead. Want more warmth? Add a pinch of ground cloves or cardamom to your gluten-free spiced pumpkin scones. Fresh grated nutmeg is incredible if you have it, but the pre-ground stuff works just fine.
Troubleshooting Tips
Scones spreading instead of rising? Your butter probably got too warm during mixing or you skipped the chilling step. Next time, work faster and make sure that 20-minute fridge rest happens. If your kitchen is really warm, pop your mixing bowl in the fridge for 5 minutes before starting.
Dry or crumbly texture? You might have added too much flour when shaping the dough, or your flour blend could be extra absorbent. The dough should feel slightly sticky to the touch—that’s actually a good sign. If it happens, try adding an extra tablespoon of cold cream next time.
Dense, heavy scones? This usually means the dough was overworked or the butter melted before baking. Remember, we’re aiming for gentle pressing and folding, not vigorous kneading. Keep everything cold and handle the dough as little as possible for light, fluffy results.
Glaze too runny or too thick? Start with less milk than you think you need when making your maple-vanilla glaze. You can always add more, but you can’t take it back. If it gets too thin, whisk in a bit more powdered sugar until it reaches drizzling consistency.
Storage & Meal Prep
These gluten free pumpkin scones stay fresh in an airtight container at room temperature for 2-3 days, though I’ll be honest—they’re best the day you make them. The edges get a bit soft after day one, but a quick 5-minute reheat in a 350°F oven brings back that crispy exterior. You can also freeze baked scones for up to 2 months wrapped individually in plastic wrap, then foil.
Want to prep ahead? You can cut the unbaked scones, arrange them on a baking sheet, and freeze until solid. Transfer the frozen wedges to a freezer bag and bake straight from frozen, adding 3-4 minutes to the baking time. The glaze is best made fresh right before serving since it can separate when stored.
Serving Suggestions
Serve these gluten-free pumpkin spice scones warm with softened butter, cream cheese, or even a schmear of pumpkin butter for ultimate fall vibes. They’re perfect alongside your morning coffee or tea, and they make a beautiful addition to brunch spreads. I love pairing them with these gluten-free cheese scones for a sweet-and-savory breakfast board that impresses everyone.
For a more decadent treat, split them in half and top with whipped cream and a sprinkle of cinnamon. They also pair wonderfully with a warm bowl of soup for a cozy fall lunch that feels like a hug in food form.
Variations & Dietary Adjustments
Kid-Friendly Mini Scones: Cut the dough into 12 smaller wedges instead of 8 for little hands. Reduce the baking time by 3-4 minutes and let the kids help with the glazing—it’s messy fun. You can even skip the spices for picky eaters and add chocolate chips instead.
Pumpkin Spice Latte Scones: Add 1 tablespoon of instant espresso powder to your dry ingredients for gluten free pumpkin scones with a coffee shop twist. The maple glaze pairs perfectly with that subtle coffee flavor.
Cranberry Orange Version: Fold in ½ cup of dried cranberries and 1 tablespoon of orange zest to the dough for a bright, tart variation. Replace the vanilla in the glaze with fresh orange juice for a citrusy finish that’s perfect for holiday mornings.
Vegan Gluten-Free Option: Use the dairy-free substitutions mentioned earlier and make sure your pumpkin puree and vegan butter are well-chilled. The texture will be slightly different but still delicious. For more plant-based baking ideas, check out this trusted gluten-free resource on dairy alternatives.
Gluten Free Pumpkin Scones FAQs
Can I use fresh pumpkin instead of canned?
Yes, but you’ll need to roast and puree it first, then strain out excess moisture through cheesecloth. Canned pumpkin puree is more consistent and saves time, which is why I always reach for it. Fresh pumpkin can be watery and throw off your dough consistency.
How do I know when the scones are done baking?
Look for deep golden-brown tops with slightly darker edges—that caramelization is your friend. The scones should feel firm when you gently press the top, and a toothpick inserted in the thickest part should come out clean or with just a few moist crumbs.
What’s the best gluten free flour blend for scones?
I use Doves Farm Freee plain white flour or King Arthur Measure for Measure, but any quality all-purpose gluten free flour blend works. Just make sure it contains xanthan gum or add your own. Avoid single-ingredient flours like almond or coconut flour—they won’t give you the right texture.
Why do my gluten free pumpkin scones fall apart?
This usually happens when there’s not enough xanthan gum (it acts as the “glue”), the dough wasn’t pressed together firmly enough, or they were underbaked. Make sure you’re using xanthan gum if your flour blend doesn’t have it, and let the scones cool completely before moving them.
Can I make the dough the night before?
Absolutely! Shape your scones, place them on a parchment-lined baking sheet, cover tightly, and refrigerate overnight. Brush with cream and sugar, then bake straight from the fridge, adding 2-3 minutes to the baking time. This is my favorite weekend hack.
Why These Gluten Free Pumpkin Scones Work
Well… here’s the secret most gluten-free baking recipes won’t tell you: cold ingredients are your best friend. By keeping that butter, cream, and pumpkin puree ice-cold, you’re ensuring the butter doesn’t melt into the dough before baking. When those solid butter pieces hit the hot oven, they create steam pockets that make your scones rise and get those gorgeous flaky layers.
The combination of baking powder and the right amount of xanthan gum gives these gluten-free pumpkin breakfast scones structure without making them gummy. According to research on gluten-free baking science, xanthan gum mimics some of gluten’s binding properties, which is crucial for achieving that tender-yet-structured texture we associate with great scones.
Plus, the pumpkin puree adds moisture and a subtle sweetness that keeps these scones from drying out—a common problem with gluten-free baked goods. The spices aren’t just for flavor; they also help mask any potential “off” flavors that sometimes come from gluten free flour blends.
More Gluten-Free Baking Favorites
If you loved these gluten free pumpkin scones, you’ll definitely want to try my savory gluten-free cheese scones for a delicious brunch option. They use similar techniques but swap sweet for savory.
Looking to expand your gluten-free recipe collection? My easy gluten-free calzone dough is perfect for busy weeknights, and these homemade gluten-free ravioli will make you feel like a pasta-making pro. Both recipes use approachable techniques that work beautifully for beginners.
Gluten Free Pumpkin Scones
Equipment
- Large mixing bowl
- Whisk
- Pastry cutter or fork
- Baking sheet
- Parchment paper
- Sharp Knife or Bench Scraper
- Pastry brush
- Plastic wrap
Ingredients
For the Pumpkin Scones
- 240 g plain gluten free flour blend 2 cups, plus extra for dusting. Use Doves Farm Freee or similar blend without xanthan gum
- 100 g light brown soft sugar ½ cup
- 2 tsp baking powder
- ½ tsp xanthan gum Omit if your gluten free flour blend already contains xanthan gum
- ¼ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- 115 g cold unsalted butter 1 stick, cubed
- 120 g canned pumpkin puree ½ cup, chilled in the fridge for at least 15 minutes
- 60 g cold heavy cream ¼ cup
- ½ tsp vanilla bean paste or 1 tsp vanilla extract
For Brushing
- 1-2 tbsp heavy cream for brushing the scones
- 1 tbsp granulated sugar for sprinkling the scones
For the Maple-Vanilla Glaze
- 80 g powdered sugar ⅔ cup
- 20 g maple syrup 1 tbsp
- ½ tsp vanilla bean paste or 1 tsp vanilla extract
- 5-10 g whole milk 1-2 tsp
Instructions
- Make the Scone Dough: In a large bowl, whisk together the gluten free flour blend, light brown sugar, baking powder, xanthan gum (if using), salt, cinnamon, ginger, and nutmeg until evenly distributed.
- Add the cold cubed butter to the dry ingredients and work it in with a pastry cutter, fork, or your fingertips until the mixture resembles coarse breadcrumbs with a few pea-sized butter chunks scattered throughout.
- In a separate bowl, whisk together the chilled pumpkin puree, cold heavy cream, and vanilla until smooth. Pour this mixture into the flour-butter bowl and stir gently until the dough starts clumping together in places. The dough will be fairly shaggy, but most of the flour should be hydrated. Don’t add more flour.
- Shape the Scones: Turn the dough out onto a lightly floured surface and dust the top with flour. Press it together into a rough ball, then shape into a 7-inch (18cm) disc about 1 inch thick. Be careful not to overwork the dough.
- Cut the disc into 8 equal wedges using a sharp knife or straight-edged bench scraper.
- Chill the Scones: Transfer the scones onto a parchment-lined baking sheet, cover with plastic wrap, and chill in the fridge for at least 20 minutes or until firm to the touch. While chilling, preheat your oven to 400°F (200°C) with the rack in the middle position.
- Bake: Place the chilled scones on a fresh parchment-lined baking sheet, spaced as far apart as possible. Brush the tops with heavy cream and sprinkle with granulated sugar.
- Bake at 400°F (200°C) for 20-22 minutes until deep golden brown on top with slightly darker edges. Allow them to cool on the baking sheet for a few minutes.
- Make the Glaze: In a small bowl, whisk together the powdered sugar, maple syrup, vanilla, and 1 teaspoon of milk until smooth. Add more milk 1 teaspoon at a time if needed to reach drizzling consistency.
- Drizzle the glaze over the warm or cooled scones. Allow the glaze to set slightly before serving.
