These Gluten Free Pumpkin Scones are irresistible! They're filled with all the warming spices and topped with a cinnamon sugar glaze. This recipe is made with simple, wholesome ingredients like almond flour, pumpkin puree, and coconut oil!
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🍴Ingredient Notes
- Pumpkin Puree - Not only is pumpkin delicious, but it's also loaded with vitamins and nutrients! Plus it adds a nice consistency to these scones. Make sure you are using pumpkin puree, and NOT pumpkin pie filling.
- Coconut Sugar - Any granulated sugar will work with this recipe. For a lower sugar option, try Lakanto Golden Monkfruit.
- Eggs - I have not tested this recipe with an egg replacement.
- Softened Coconut Oil - Do not melt the coconut oil until it's liquid, just a few seconds to warm it up so it's soft! (If it's warmer in your house you might not need to heat it up at all.)
- Apple Cider Vinegar - This helps to activate the baking soda.
- Almond Flour - Almond flour is great for creating a light fluffy consistency to baked goods. My favorite brands are Blue Diamond and Bob's Red Mill.
- Cassava Flour - If you're not familiar with cassava flour, it's a great gluten-free flour alternative! It has a very light, powdery texture, and it’s made from Yuca. You can find it on amazon, or at most natural markets. It adds a denser texture to baked goods which balances out well with the almond flour.
- Pumpkin Spice - You can find this blend of spices at most grocery stores!
- Baking Powder + Baking Soda - You'll need both to help the scones rise.
Cinnamon Sugar Glaze
- Powdered Sugar - I used Lakanto Powdered Sugar.
- Coconut Milk - Or any dairy-free milk!
- Cinnamon - Ceylon cinnamon is my personal favorite!
🍴Step by Step Instructions
Step 1: Mixing Dry Ingredients
Start by adding the almond flour, cassava flour, pumpkin spice, baking powder, baking soda, and salt into a mixing bowl. Stir together with a whisk or spoon.
Step 2: Mixing Wet Ingredients
In a separate bowl add pumpkin puree, coconut sugar, eggs, apple cider vinegar, and vanilla extract. Mix together with a whisk.
Step 3: Folding the Dough
Pour the dry ingredients into the wet ingredients and fold together until the flour disappears.
Finally, add the softened coconut oil. Fold together until a sticky dough forms. Chill the dough for 60 minutes.
Step 3: Preparing the Scones
Line a baking sheet with parchment paper and add the dough ball on top. Use your hands to press it out into a one-inch-thick circle. (Sprinkle a little cassava flour on the dough if it gets too sticky.)
Cut the dough into 8 scones and use a spatula to gently pull them away from each other. Leave at least one inch of space between the scones so they have room to rise in the oven. (If they break apart just press the dough back together.)
Step 4: Baking
Bake the scones at 350 degrees for about 25-30 minutes. When they're done, remove from the oven and transfer the scones to a metal cooling rack.
Making the Cinnamon Sugar Glaze
For the glaze add a few tablespoons of powdered sugar into a small bowl. Pour in a few drops of coconut milk until you reach your desired consistency. Sprinkle in some cinnamon, and drizzle over the cooled scones.
Expert Tips
- The dough is very sticky, I reccomend using damp hands to press out the dough. You can also add a little cassava flour on top to keep your hands from sticking.
- Cut the dough with a sharp knife, and remove any dough from the knife between each slice.
- Use a spatula to move the scones around on the baking sheet. They might break apart as you move them. Press the dough back together in the scone shape before baking.
- If you like a fluffier scone, bake for about 25 minutes. If you like a drier, crispier scone, bake for an additional 5 minutes.
- Do not swap flours in this recipe. I have only tested it with a combination of cassava flour and almond flour.
- You must chill the dough!
How to store leftovers
The scones can be stored at room temperature, but to keep them fresh I reccomend storing them in the refrigerator.
You can also freeze half for later! When you're ready to eat it, just pop it out of the freezer and let it defrost on the counter or in the refrigerator.
You can also heat them up in the microwave or toaster oven. Save any leftover glaze in a small container in the refrigerator.
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After you make this Gluten Free Pumpkin Scones, make sure to leave a comment & rate the recipe!
Recipe
Gluten Free Pumpkin Scones
Equipment
- Baking Sheet
Ingredients
Wet Ingredients
- ½ Cup Pumpkin Puree
- ½ Cup Coconut Sugar
- 2 Eggs
- 2 Tablespoons Softened Coconut Oil
- 1 Tablespoon Apple Cider Vinegar
- 1 Teaspoon Vanilla Extract
Dry Ingredients
- 2 Cups Almond Flour
- ⅓ Cup Cassava Flour
- 3 Teaspoons Pumpkin Spice
- 2 Teaspoons Baking Powder
- 1 Teaspoon Baking Soda
- ½ Teaspoon Salt
Cinnamon Sugar Glaze
- Powdered Sugar I used Lakanto Powdered Sugar.
- Coconut Milk Or any dairy-free milk!
- Cinnamon
Instructions
Making the Dough
- Start by adding the almond flour, cassava flour, pumpkin spice, baking powder, baking soda, and salt into a mixing bowl. Stir together with a whisk or spoon.
- In a separate bowl add pumpkin puree, coconut sugar, eggs, apple cider vinegar, and vanilla extract. Mix together with a whisk.
- Pour the dry ingredients into the wet ingredients and fold together until the flour disappears.
- Finally, add the softened coconut oil. Fold together until a sticky dough forms. Chill the dough for 60 minutes.
Preparing the Scones
- Line a baking sheet with parchment paper, and add the dough ball on top. Use your hands to press it out into a one inch thick circle. (Sprinkle a little cassava flour on the dough if it gets too sticky.)
- Cut the dough into 8 scones, and use a spatula to gently pull them away from each other. Leave at least one inch of space between the scones so they have room to rise in the oven. (If they break apart just press the dough back together.)
Baking
- Bake the scones at 350 degrees for about 25-30 minutes.
- When they're done, remove from the oven and transfer the scones to a metal cooling rack.
Cinnamon Sugar Glaze
- For the glaze add a few tablespoons of powdered sugar into a small bowl. Pour in a few drops of coconut milk until you reach your desired consistency. Sprinkle in some cinnamon, and drizzle over the cooled scones.
Notes
Helpful Baking Tips
- The dough is very sticky, I reccomend using damp hands to press out the dough. You can also add a little cassava flour on top to keep your hands from sticking.
- Cut the dough with a sharp knife, and remove any dough from the knife between each slice.
- Use a spatula to move the scones around on the baking sheet. They might break apart as you move them. Press the dough back together in the scone shape before baking.
- If you like a fluffier scone, bake for about 25 minutes. If you like a drier, crispier scone, bake for an additional 5 minutes.
- Do not swap flours in this recipe. I have only tested it with a combination of cassava flour and almond flour.
- You must chill the dough!
How to store leftovers
The scones can be stored at room temperature, but to keep them fresh I recommend storing them in the refrigerator. You can also freeze half for later! When you're ready to eat it, just pop it out of the freezer and let it defrost on the counter or in the refrigerator. You can also heat them up in the microwave or toaster oven. Save any leftover glaze in a small container in the refrigerator. See full post for more information and step by step photos!Nutrition
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Liz
I just tried your scone recipe and it came out delicious! I didn’t have pumpkin spice on hand, so I just used cinnamon and a little nutmeg. They came out great! Thank you for a healthy recipe 😊
Mariah Mandile
Aw yay! So glad you liked them. (: