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Gluten-Free Pumpkin Spice Scones

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These Gluten-Free Pumpkin Spice Scones are irresistible! They're filled with all the warming spices, and topped with a cinnamon sugar glaze. Made with simple, wholesome ingredients like almond flour, pumpkin puree, and coconut oil!

Pumpkin spice scones on parchment paper with a glaze on top.

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🍴Ingredient Notes

Overhead shot of pumpkin scone ingredients.
  • 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

🍴Step by Step Instructions

Making the Dough

  1. 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.
  2. In a separate bowl add pumpkin puree, coconut sugar, eggs, apple cider vinegar, and vanilla extract. Mix together with a whisk.
  3. Pour the dry ingredients into the wet ingredients and fold together until the flour disappears.
  4. Finally, add the softened coconut oil. Fold together until a sticky dough forms. Chill the dough for 60 minutes.
  • Dry ingredients in a glass mixing bowl.
  • Wet ingredients in a mixing bowl.
  • Dough folded together in mixing bowl.

Preparing the Scones

  1. 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.)
  2. 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.)
Overhead shot of uncooked scones on baking sheet.

Baking

  1. Bake the scones at 350 degrees for about 25-30 minutes.
  2. When they're done, remove from the oven and transfer the scones to a metal cooling rack.
Overhead shot of scones cooling on a baking sheet.

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.

Scone with a bite taken out.

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!
Close up of pumpkin spice scones with a bite taken out.

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.

More Pumpkin Recipes!

After you make these Pumpkin Spice Scones, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love them as much as I do!

Recipe

Pumpkin spice scones on parchment paper with a glaze on top.

Gluten-Free Pumpkin Spice Scones

These Gluten-Free Pumpkin Spice Scones are irresistible! They're filled with all the warming spices, and topped with a cinnamon sugar glaze. Made with simple, wholesome ingredients like almond flour, pumpkin puree, and coconut oil!
Print Recipe Pin Recipe Share on Facebook
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 8
Calories 264 kcal

Equipment

  • Baking Sheet
  • Parchment Paper

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 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.

Nutrition

Serving: 1gCalories: 264kcalCarbohydrates: 21gProtein: 8gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 41mgSodium: 425mgPotassium: 55mgFiber: 4gSugar: 8gVitamin A: 2444IUVitamin C: 1mgCalcium: 141mgIron: 2mg
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