Golden and perfectly tender, these buttery pumpkin scones with hints of maple syrup are the perfect fall treat. Spread with a creamy pumpkin glaze, no one will believe they’re a gluten-free breakfast made with plant-based flours.
The Best Pumpkin Scones Recipe
Topped with a coconut-pumpkin glaze, you’ll be making this quick pumpkin scones recipe on repeat through the fall. Naturally sweetened with smokey maple syrup, they’re a wholesome swap for a traditionally sugar-loaded dessert. A dash of pumpkin spice also adds more warmth and toastiness.
The simple dough is made with nutty almond flour, tapioca flour, and coconut flour. To keep them nice and moist, I’ve used lots of creamy pumpkin purée and coconut milk. Once out of the oven, enjoy their crumbly, buttery goodness over breakfast with your favorite coffee.
Why You’ll Love These Gluten Free Pumpkin Scones
This pumpkin scones recipe will become your go-to baking project once the leaves start falling this year.
- Beginner-friendly. There’s no kneading involved, only barely mixing the dough and then shaping it. The glaze is equally easy!
- Homemade. These scones are packed with wholesome ingredients like plant-based flours, coconut sugar, and coconut milk. You can also use add-ins!
- Perfect for fall. The pumpkin purée and pumpkin spice mix give these scones an authentic fall-flavor profile.
- Quick. They’re ready faster than you can drive to and from your favorite bakery.
What You’ll Need
The almond flour, tapioca flour, and coconut flour are what make these scones gluten-free. Check the recipe card at the bottom of the post for exact amounts.
For the Scones
- Canned pumpkin purée – I prefer sugar-free versions.
- Egg – It adds lots of richness.
- Coconut milk – Don’t use coconut cream because it’s too thick.
- Vanilla extract – It helps round out the flavors.
- Almond flour – Make sure it’s flour and not almond meal, which is a lot grainier.
- Tapioca flour – This helps the dough bind.
- Coconut flour – You can swap it for tapioca flour.
- Pure maple syrup – Agave syrup is a great swap.
- Baking powder – It helps the scones rise a little bit.
- Baking soda – Don’t swap it for baking powder or you’ll get a metallic flavor.
- Salt – Use kosher salt.
- Pumpkin spice mix – You can find it in the baking or spice aisles.
- Unsalted butter – If you use salted butter, skip the salt in the rest of the recipe.
Making the Glaze
- Coconut sugar – Light and dark brown sugar are great for this.
- Canned pumpkin purée – Don’t use pumpkin pie filling. They’re not the same thing. Filling is much sweeter.
- Pumpkin spice mix – Feel free to swap it for ground cinnamon.
How to Make Gluten Free Pumpkin Scones
Prepare a loose dough, cut it, and bake away. That’s it! Check the recipe card at the bottom of the post for more detailed instructions.
For the Dough
- Prepare the pan. Preheat the oven to 400F. Line a baking sheet with parchment paper. Set it aside.
- Whisk the wet ingredients. Mix the pumpkin purée, egg, coconut milk, maple syrup, and vanilla extract in a large bowl until well combined. Set it aside.
- Mix the dry ingredients. In a food processor, add the flours, baking powder, baking soda, salt, and pumpkin spice mix. Give it a quick pulse to blend everything. You can also just whisk them together.
- Dice the butter. Cut the cold butter into small 1/2″ pieces. Drop them into the food processor. Pulse until the mixture is sandy. Don’t worry if it’s uneven or has lumps of butter.
- Combine the mixtures. Pour in the pumpkin mixture. Pulse again until everything comes together. The dough will be sticky, and that’s okay.
- Shape the scones. Lightly sprinkle some coconut flour on your countertop. Put the sticky dough on it and add a bit more flour on top. Gently knead it until it forms a smooth ball. Split it into 2 equal halves. Sprinkle more coconut flour on your surface and make each half into a 5″ circle, about 3/4″ thick. Use a floured knife to cut each circle into 6 wedges. If the dough sticks to the knife, add more flour.
Baking and Glazing
- Bake. Place the scones on the baking sheet. Bake them for 12-15 minutes. Check the bottoms; they should be lightly browned, not burned.
- Cool them. Let the scones cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
- Make the glaze. Process the glaze ingredients until you get a smooth mixture.
- Glaze them. When the scones are cool, use a butter knife to spread and swirl the glaze evenly over the top. Wait about 15 minutes for the glaze to set before serving.
Tips for the Best Pumpkin Scones
Even beginner-level bakers can master any gluten free pumpkin scones with these tips and tricks:
- Use dairy. If you’re not on any special diet, you can swap the coconut milk for regular dairy milk.
- Freeze your butter. Grating frozen butter into the dry ingredients will help the dough come together much more easily.
- Don’t knead. Scone dough shouldn’t be kneaded. It also shouldn’t be over-mixed or they’ll be super dense. Only combine the ingredients until a loose dough comes together.
- Chill the dough. Pop the dough into the fridge for 15 minutes before shaping and baking. This will help the scones retain their shape a lot better.
- Use add-ins. 1/4-1/2 cup of mini chocolate chips, dried cranberries, or chopped pecans will add great flavor.
- Brush the scones. For lovely golden bakery-style tops, brush the top of the scones with milk or egg-wash right before baking.
These pumpkin scones are great for breakfast with a tall glass of milk, a cup of tea, or your favorite coffee. I love them with my Iced Coffee or Golden Maca Latte. If you really want to up the pumpkin goodness, try them with my Pumpkin Banana Vanilla Smoothie and Pumpkin Cream Cold Brew.
Once fully cooled, refrigerate any leftovers in an airtight container at room temperature for up to 7 days. Keep them away from strong-smelling foods like onions and chilis to avoid the transfer of odors. Set them on the counter for 10-15 minutes so they come down to room temperature before serving. Pop them into the microwave for 20 seconds for warm scones.
Can I Freeze These?
Absolutely! Wrap the cooled scones in plastic wrap twice and place them in a freezer-friendly bag or container. Freeze for up to 3 months. Thaw on the counter for 30 minutes before serving.
More Pumpkin Desserts
- Pumpkin Pie Cupcakes
- Pumpkin Pie Smoothie
- Gluten Free Pumpkin Oatmeal Cookies
- Pumpkin Cream Cold Brew
- Paleo Pumpkin Banana Chocolate Swirl Cake
Gluten Free Pumpkin Scones
- 1/2 cup canned pumpkin purée
- 1 large egg
- 3 tablespoons coconut milk
- 2 teaspoons vanilla extract
- 1 cup almond flour
- 2/3 cup tapioca flour
- 1/3 cup coconut flour
- 1/3 cup pure maple syrup
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 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 1/2-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 3/4-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.