Description
These Gluten-Free Pumpkin Scones are a perfect fall treat, combining warm spices with tender, buttery scones made with gluten-free flour. Topped with a creamy vanilla glaze and a festive pumpkin spice drizzle, these scones are ideal for breakfast, brunch, or an afternoon snack.
Ingredients
Dry Ingredients
- 2 cups Gluten Free Flour
- ½ cup brown sugar (lightly packed)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 ½ teaspoons cinnamon
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon allspice
- ¼ teaspoon salt
Wet Ingredients
- ½ cup cold butter, cubed
- ½ cup pumpkin puree
- 1 egg
- 2 tablespoons heavy cream
White Frosting
- ¾ cup powdered sugar
- 1 tablespoon heavy cream
Pumpkin Glaze
- ¾ cup powdered sugar
- 1 tablespoon pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 tablespoon heavy cream
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 400°F (205°C). Line a baking pan with parchment paper to prevent sticking and ensure easy cleanup.
- Combine Dry Ingredients and Cut in Butter: In a large mixing bowl, whisk together all the dry ingredients: gluten-free flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, allspice, and salt. Cut in the cold, cubed butter using a pastry cutter or fork until the mixture becomes crumbly and well combined, resembling coarse crumbs.
- Mix Wet Ingredients and Combine: In a small bowl, whisk together the pumpkin puree, egg, and heavy cream. Add this wet mixture into the bowl with dry ingredients and gently mix until just combined; avoid overmixing to keep the scones tender.
- Shape Dough and Cut Wedges: Turn the dough onto a lightly floured surface (using gluten-free flour). Knead it just enough to form a cohesive ball, then flatten into a circle about ¾ inch thick. Use a sharp knife or pizza cutter to slice the dough into 8 wedges.
- Transfer and Bake: Carefully transfer each wedge onto the prepared baking sheet, spacing them approximately 1 inch apart to allow for expansion. Bake in the preheated oven for 13-15 minutes, or until a toothpick inserted in the center comes out clean and the tops are lightly golden. Remove from oven and transfer scones to a cooling rack to cool completely.
- Prepare White Frosting: In a small bowl, mix ¾ cup powdered sugar with 1 tablespoon heavy cream until smooth and creamy. Set aside.
- Prepare Pumpkin Glaze: In another small bowl, combine ¾ cup powdered sugar, 1 tablespoon pumpkin puree, 1 teaspoon pumpkin pie spice, and 1 tablespoon heavy cream. Whisk until smooth, then transfer to a piping bag for easy drizzling. Set aside.
- Frost and Decorate Scones: Once scones have cooled completely, frost each with about 1 tablespoon of the white frosting. Allow to set for approximately 5 minutes. Using the piping bag, drizzle the pumpkin glaze over the frosted scones. Let the glaze set for an additional 5 minutes before serving.
Notes
- Make sure the butter is cold for the best crumbly texture in your scones.
- Do not overmix the dough to keep the scones tender and flaky.
- Allow scones to cool completely before frosting to prevent the glaze from melting.
- Store leftover scones in an airtight container at room temperature for up to 2 days or refrigerate for up to one week.
- For a dairy-free version, substitute butter and heavy cream with plant-based alternatives.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
