Gluten-Free Pumpkin Scones recipe

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Ingredients

2 cups gluten-free all-purpose baking flour (such as Cup4Cup™)
½ cup packed light brown sugar
1 tablespoon gluten-free baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon ground cloves
1 stick butter, frozen
½ cup pumpkin puree
⅓ cup heavy cream
1 egg
1 teaspoon vanilla extract
2 tablespoons heavy cream
1 tablespoon turbinado sugar (such as Sugar in the Raw®)
1 cup confectioners' sugar
3 tablespoons heavy cream
½ teaspoon vanilla extract
½ teaspoon pumpkin pie spice

Nutrition Info

280.8 calories
carbohydrate: 38.9 g
cholesterol: 53.4 mg
fat: 13.7 g
fiber: 2.7 g
protein: 3.3 g
saturatedFat: 8 g
servingSize: -
sodium: 380 mg
sugar: 20.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

  2. Combine flour, brown sugar, baking powder, cinnamon, baking soda, salt, nutmeg, ginger, and cloves in a large bowl. Grate frozen butter into flour mixture and blend with a pastry blender until flour is crumbly with pea-sized crumbs.

  3. Combine pumpkin puree, 1/3 cup heavy cream, egg, and vanilla extract in a separate bowl. Add to the crumb mixture and mix into a soft dough.

  4. Lightly sprinkle counter and hands with flour and turn out dough onto the counter. Shape into a small, 1-inch thick rectangle, slightly smaller than a sheet of paper. Cut rectangle in half using a knife or a pizza cutter, then cut each half into 6 triangles. Place on the prepared baking sheet. Brush with 2 tablespoons heavy cream and sprinkle with coarse sugar.

  5. Bake in the preheated oven until lightly browned, about 15 minutes. Remove and allow to cool on a wire rack.

  6. While scones are cooling, combine confectioners' sugar, heavy cream, vanilla extract, and pumpkin pie spice for glaze in a bowl and whip until smooth. Add glaze to a small resealable plastic bag, snip off one corner, and drizzle on top of cooled scones.

Recipe Yield

12 scones

Recipe Note

The secret to these gluten-free pumpkin scones is grating the butter while frozen.

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