Pumpkin Spice Scones (Gluten-free)

Since it’s November, and everyone loves everything pumpkin, I thought I would dig up an old recipe post of mine from my old blog and share it here! This one is my recipe for gluten-free pumpkin spice scones, inspired by the ones that Starbuck’s has every fall that us gluten-free folk can’t enjoy. This is one of my favourite recipes to date – get it and the original post below. 

“Now  that I’m gluten free whenever I go to any coffee shop I’m always tormented by all the seasonal treats they have. Fall is my favourite season due to my love for fall fashion, the weather, and pumpkin. I love me some pumpkin.

 Starbucks has the best fall menu, but not nearly enough gluten-free seasonal options. The pumpkin scones make me cry every time. It breaks my heart staring at those little darlings in the glass window, unable to enjoy them. So I decided to take a stab at adapting my gluten free  lemon orange and cranberry scone recipe and turn it into a festive fall treat.

It took a few times to get all the measurements worked out because of the pumpkin puree throwing off the texture of the dough, but I finally nailed it.”

Gluten-free Pumpkin Scones

2015-11-16 11:44:14

Yields 18

Gluten-free pumpkin spice scones with spiced icing, inspired by Starbucks' seasonal treats!

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Prep Time

1 hr

Cook Time

20 min

Total Time

1 hr 20 min

Prep Time

1 hr

Cook Time

20 min

Total Time

1 hr 20 min

Scones

1. 2 C and 3 tbsp all purpose gluten free flour
2. 1/4 c white sugar
3. 3 Tbsp brown sugar
4. 2 Tsp baking powder
5. 1/2 Tsp xanathan gum
6. 1/2 Tsp salt
7. 1 C butter, chilled
8. 1/3 C milk
9. 1 Tsp vanilla
10. 1/2 C pumpkin puree
11. 2 large eggs
12. 1/2 Tsp nutmeg
13. 1/2 Tsp cinnamon
14. 1/4 Tsp ginger
15. 1 Tsp pumpkin puree

White Icing

1. 1 C icing sugar
2. 2 Tbsp water or milk

Spiced Icing

1. 1/2 C icing sugar
2. 1 Tsp pumpkin spice
3. 1/4 Tsp cinnamon
4. 1 Tsp water or milk

Scones

1. Pre-heat oven to 425F.
2. Mix dry ingredients in a large bowl with the butter.
3. Add the pumpkin puree first, then the wet ingredients.
4. Roll out the dough to your desired thickness (I make mine around 2 inches) and cut into triangles or use cookie cutters.
5. Using a non-stick baking pan, or one covered in tin foil, bake the scones for 15-18 minutes until they are golden brown.

Icing

1. Mix both icings in two separate bowls.
2. Once the scones are cooled, pour the white icing over them.
3. Let them sit for around 5-10 minutes until the icing is almost hardened.
4. Drizzle the spiced icing overtop.

Notes

1. Makes 12-18 scones.
2. Scones will stay fresh for up to 5-7 days if refrigerated.

Teacups and Things https://teacupsandthings.com/