Gluten-Free Pumpkin Scones

Name: Gluten-Free Pumpkin Scones
Prep time: 20 min
Cook time: 13 min
Total time: 33 min
Yield: 10
Ingredients: 3/4 cup organic powdered sugar; 3-5 teaspoons almond milk; Pinch of cardamom (a very small pinch… a little goes a long way); 1 cup sorghum flour; 1/2 cup millet flour or brown rice flour; 1/2 cup tapioca flour; 1/3 cup coconut sugar; 1 tablespoon baking powder; 3/4 teaspoon xanthan gum; 3/4 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/2 teaspoon ginger; 1/2 teaspoon ground cloves; 1/2 teaspoon sea salt; 1/2 cup palm shortening; 1/2 cup unsweetened pumpkin puree; 3-4 tablespoons almond milk; 2 teaspoons vanilla extract; 1 large egg

Nov 21, 2019 · 37 Comments

Fall is one of my favorite times of year, and pumpkin-spiced treats like these Gluten Free Pumpkin Scones are just one small reason why. These gluten-free scones are perfect paired with a cup of tea or coffee, and are so flavorful and delicious, you’ll want to keep a batch on hand all the time!

The first time I made these gluten-free scones, I made a double batch of them for our church’s Easter Sunday brunch. They were gobbled up quickly and well loved by everyone, so I just knew I needed to share the recipe on my blog!

These gluten-free pumpkin scones are soft and tender, yet a bit crumbly – just like a scone should be. But, what really takes these delicious scones over the edge is the icing. It is lusciously sweet and spiked with just a touch of cardamom, which compliments the pumpkin exceptionally well.

Cardamom is a very strong spice, which means you only need to use a small amount of it. So make sure when you make the icing, use a very small pinch. You can always add in more.

I also use cardamom to spice the glaze in my gluten-free pumpkin bread. It’s heavenly!

I love gluten-free pumpkin recipes – gluten-free pumpkin pie is my favorite, with gluten-free pumpkin cookies coming in a close second.

How to Shape Gluten-Free Scones

Normally when making scones, you roll out the scone dough and then cut it into triangle shapes. This dough is too wet, which is why I use a trigger release scooper to form the gluten-free drop scones.

You can buy a trigger release scooper at most grocery stores or kitchen stores. They come in a variety of sizes – from a few teaspoons, to a few tablespoons. I use mine all the time for shaping/scooping cookie dough, portioning out muffin/cupcake batter, and for forming gluten-free drop biscuits and scones.

The best part of using a trigger release scooper to form the gluten-free pumpkin scones?! Waaaayyyy less mess!

I also love the look of these soft keto pumpkin cookies if you’re looking for a sugar-free, grain-free variation.

You don’t have to use a scooper, but I definitely would recommend it so all of the scones are the same size. The scooper I own has a trigger release, so there’s no fighting with the dough to remove it from the scooper.

I also use a trigger release scooper to form gluten-free biscuits.

Speaking of sweet treats I’d love to have with a cup of coffee, check out these delish Gluten-Free Pumpkin Donuts from my sweet friend, Chrystal, of Gluten-Free Palate.

How to make gluten-free pumpkin scones:

Preheat oven to 425 degrees (F).
In a large mixing bowl, whisk together the dry ingredients. Cut in the shortening until mixture resembles coarse crumbs.
In a small mixing bowl, whisk together pumpkin, almond milk, vanilla, and egg. Pour the wet mixture into the dry and mix until just combined.
Using an ice cream scooper, scoop the dough into balls (about the size of a golf ball) and place onto a parchment paper or silicone lined baking sheet. Wet your fingers and carefully pat down the tops of the dough balls until the dough is ¾ to 1-inch thick.
Bake for 11 – 13 minutes. The scones will not be visibly brown when finished baking; however, the bottom of the scones should be light golden brown when done. Do not over bake.
Allow to cool completely on cooling racks before icing.

I hope you enjoy these gf pumpkin scones as much as me and my family does!
xoxo,
Mēgan