These Gluten Free Pumpkin Scones are perfect to enjoy on a cool morning with a warm cup of coffee or tea. Grain free, gluten-free, soy free and no refined sugars also make these perfect for those on the paleo diet who want a sweet tasting baked good.
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I am a girl who loves her scones. I am not too picky about the flavor, blueberry, raspberry, pumpkin they all make me HAPPY especially if I can enjoy it with a foamy cappuccino. Being the season of the pumpkin I wanted to whip up a batch of scones and I wanted them to be gluten-free. I was pretty excited with the finish product, excited indeed.
These gluten free pumpkin scones are more like traditional rounded scones in both taste and texture. They are not “fluffy” since only gluten can do that, but their taste is amazing and the scones are loaded with the warm pumpkin spice we love. Crispy on the outside and soft, muffin like in the inside.
- ½ cup canned pumpkin purée
- 1 large egg
- 3 tablespoons coconut milk
- 2 teaspoons vanilla extract
- 1 cup almond flour
- ⅔ cup tapioca flour
- ⅓ cup coconut flour
- ⅓ cup pure maple syrup
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon pumpkin spice mix
- 1 stick (1/2 cup) cold grass fed unsalted butter
- 1-1/2 cups Coconut sugar,
- 3 tablespoons canned pumpkin purée
- 1 teaspoon pumpkin spice mix
- Preheat the oven to 400°F. Line a baking sheet with parchment paper or grease a scone pan if using
- In a medium bowl, whisk together the pumpkin, egg, coconut milk, maple syrup and vanilla. Set aside.
- In the bowl of a food processor fitted with the blade attachment, combine the flours, baking powder, baking soda, salt and pumpkin spice mix. Process to combine.
- Cut the cold butter into ½-inch chunks. Add to the food processor and pulse until the mixture resembles coarse meal -- it should look unevenly crumbly with some pea-size chunks of butter within. Add the pumpkin mixture and pulse just until the mixture comes together. The dough will be very sticky, and you should still be able to see some pea-size clumps of butter.
- If using scone pan divide batter evenly and press into compartments. If forming by hand lightly flour a countertop or work surface with coconut flour. Dump the sticky scone dough onto the floured surface and dust the top lightly with more flour. Using your hands, gently knead the dough until it comes together into a smooth ball. Divide the dough in half. Dust your work surface with coconut flour again and form each half into a 5-inch circle, about ¾-inch thick. Using a sharp knife dusted with flour, slice each circle into 6 even wedges (cut each circle in half, then cut each half into thirds). If the dough starts to stick to the knife, dust the knife with more flour. Place the wedges on the prepared baking sheet.
- Bake the scones for 12-15 minutes. To see if they are done, peek at the bottoms; they should be slightly browned but not burnt. Let the scones cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
- Process Coconut Sugar in Food processor and add all of the ingredients until well combined with no lumps of sugar.
- When the scones are cool, use a butter knife to spread and swirl the glaze evenly over top. Wait about 15 minutes for the glaze to set before serving.