Fall is one of my favorite times of year, and pumpkin-spiced treats like these Gluten Free Pumpkin Spice Scones with Cardamom Icing are just one small reason why. These 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 Pumpkin Scones, I made a double batch of them for our church’s Easter Sunday Brunch. They were gobbled up so quickly and well loved by everyone.
I’m always thankful when that happens!
What really takes these delicious scones over the edge is the cardamom icing. It is lusciously sweet and the cardamom compliments the pumpkin exceptionally well.
Normally when making scones, you would roll out the dough and then cut it into triangles. This dough is too wet, which is why I use a scooper to drop the dough onto the baking sheet.
Almost like drop biscuits, but these are drop scones!
The best part of dropping the dough onto the baking sheet and not rolling it out – waaaayyyy less mess!
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.
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.
Pumpkin Spice Scones:
Yields 12 scones
1 cup sorghum flour
1/2 cup millet flour or brown rice flour
1/2 cup tapioca flour
1/3 cup palm 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
- 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 3/4 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.
Yields enough icing for 12 scones
3/4 cup organic powdered sugar
3-5 teaspoons almond milk
Pinch of cardamom (A very small pinch… a little goes a long way, and you can always add more if desired)
Pinch of cinnamon
- Whisk together ingredients until smooth and add milk until icing reaches desired consistency.
- Drizzle on cooled scones, or dunk the scones upside down into the bowl of icing. Let the excess icing drip into the bowl before setting the scone aside for the icing to dry.