Gluten Free Pumpkin Scones – Soft, Fluffy & Perfectly Spiced Fall Treat

Gluten Free Pumpkin Scones

These Gluten Free Pumpkin Scones are tender, flaky, and full of cozy fall flavor. Perfect for breakfast or a coffee-time treat, they’re topped with a sweet spiced glaze that makes every bite irresistible. You’ll love how easy they are to make — no mixer needed!

Why I Make These Gluten Free Pumpkin Scones on Repeat:

These pumpkin scones are soft inside, golden outside, and bursting with autumn warmth. They’re perfect for cozy mornings, quick snacks, or sharing with friends. Plus, they freeze beautifully — so you can enjoy pumpkin spice flavor all season long!

Ingredient Notes:

• Gluten free flour blend: Use a good quality 1:1 gluten-free flour that includes xanthan gum.
• Pumpkin puree: Use pure canned pumpkin, not pumpkin pie filling.
• Brown sugar: Adds depth and moisture.
• Pumpkin spice: The signature fall blend that gives these scones their warm, spiced aroma.
• Butter: Keep it cold — that’s the secret to flaky scones!
• Milk or dairy-free milk: Helps bring the dough together smoothly.
• Vanilla extract: Enhances the cozy pumpkin flavor.

How To Make Gluten Free Pumpkin Scones:

• Preheat oven: to 400°F (200°C). Line a baking sheet with parchment paper.

• Mix dry ingredients: Combine flour, sugar, baking powder, salt, and pumpkin spice.

• Cut in butter: Use a pastry cutter or fork to mix cold butter into the flour until crumbly.

• Add wet ingredients: Stir in pumpkin puree, milk, and vanilla until a soft dough forms.

• Shape and cut: Pat dough into a circle and cut into triangles.

• Bake: Place on the baking sheet and bake for 15–18 minutes, until golden brown.

• Cool and glaze: Let the scones cool, then drizzle with icing.

Tips For Success

• Keep your butter cold for flaky layers.
• Don’t overmix the dough — handle it just enough to bring it together.
• Add a sprinkle of coarse sugar before baking for extra crunch.
• Let them cool before icing so it doesn’t melt off.

Frequently Asked Questions:

How do I store gluten free pumpkin scones?
Keep them in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Can I freeze them?
Yes! Freeze the scones (without icing) in a zip bag for up to 2 months. Thaw and drizzle icing before serving.

Can I make them dairy-free?
Absolutely. Use dairy-free butter and milk alternatives like almond or oat milk.

Love This Recipe?

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Gluten Free Pumpkin Scones

Equipment

Mixing bowls, whisk, pastry cutter, baking sheet, and parchment paper.

Ingredients 1x2x3x

For the Scones:
▢ 2 cups gluten free flour blend
▢ ½ cup brown sugar
▢ 2 tsp baking powder
▢ 1 ½ tsp pumpkin pie spice
▢ ½ tsp salt
▢ ½ cup cold butter
▢ ½ cup pumpkin puree
▢ ¼ cup milk (or dairy-free)
▢ 1 tsp vanilla extract

For the Icing:
▢ ¾ cup powdered sugar
▢ 2 tbsp milk (adjust for consistency)
▢ ¼ tsp cinnamon or pumpkin spice

Instructions

▢ Preheat oven to 400°F and line your baking tray.
▢ Mix dry ingredients and cut in cold butter.
▢ Stir in pumpkin puree, milk, and vanilla.
▢ Shape dough into a round disk and cut into triangles.
▢ Bake for 15–18 minutes until golden.
▢ Cool completely and drizzle with icing.

Icing Instructions

▢ Mix powdered sugar, milk, and pumpkin spice until smooth.
▢ Drizzle over cooled scones.

Notes

Use very cold butter for flakiness. You can add chopped nuts, chocolate chips, or cranberries for extra flavor.

SPECIAL NOTE

These scones taste even better the next day as the spices deepen. They’re great for make-ahead fall breakfasts or brunch.

Nutrition

Serving: 1 scone | Calories: 220 | Carbs: 36g | Fat: 8g | Protein: 3g | Sugar: 16g | Fiber: 2g

Nutrition Disclaimer

Nutritional values are estimates based on available ingredients. Always verify using your own nutritional calculator if needed.