Gluten-Free Pumpkin Scones Recipe

As the leaves turn golden and the air gets crisp, there’s no better time to gather your loved ones in the kitchen and whip up something truly special. Our Gluten-Free Pumpkin Scones recipe is the perfect way to celebrate the cozy, festive fall season. Imagine the sweet, spiced aroma wafting through your home, drawing everyone to the kitchen for a delightful treat. These scones are not only irresistibly tasty, but they’re also a great way to involve the whole family in the baking process. Whether you’re enjoying a quiet morning or hosting a fall gathering, these scones add a warm, comforting touch that everyone will love.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8 scones
Skill Level: Easy

Ingredients

• 2 cups gluten-free all-purpose flour blend
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 cup unsalted butter, cold and cut into cubes
• 3/4 cup canned pumpkin puree
• 1/4 cup heavy cream
• 1 large egg
• 1 tsp vanilla extract
• Additional heavy cream, for brushing
• Coarse sugar, for sprinkling

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper and set aside.
2. In a large bowl, whisk together the gluten-free all-purpose flour, granulated sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
3. Add the cold butter cubes to the dry ingredients. Using a pastry cutter or your fingers, blend until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the pumpkin puree, heavy cream, egg, and vanilla extract until well combined.
5. Pour the wet ingredients into the dry ingredients. Stir until the mixture just comes together, being careful not to overmix.
6. Turn the dough out onto a lightly floured surface. Pat the dough into a circle about 1 inch thick. Use a knife to cut the circle into 8 wedges.
7. Place the wedges on the prepared baking tray, spacing them a few inches apart. Brush the tops with additional heavy cream and sprinkle with coarse sugar.
8. Bake in the preheated oven for 20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
9. Let the scones cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely.

Helpful Tips

For a dairy-free version, substitute coconut oil for the butter and use coconut milk instead of heavy cream. You can also add some dried cranberries or chocolate chips to the dough for an extra burst of flavor.

Storage Instructions

Store any leftover scones in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 2 months; just reheat in a 350°F (175°C) oven for 5-10 minutes before serving.

Pairings

These scones are delightful on their own, but they pair wonderfully with a dollop of clotted cream or a smear of apple butter. Enjoy them with a hot cup of spiced chai or a cozy pumpkin latte for the ultimate fall treat.

At Zynahz, we believe that cooking should be an adventure filled with creativity and joy. We hope these Gluten-Free Pumpkin Scones become a new family favorite, sparking moments of togetherness and delight. We’d love to see your creations, so don’t forget to share your results with us! Spread the love by sharing this recipe with friends and family, and explore more delightful dishes on Zynahz. Follow us on social media and sign up for our newsletter to stay inspired in the kitchen!