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Pumpkin Scones – Gluten Free

Baking up a quick batch of Pumpkin Scones is a great way to complement your coffee or tea any time of the day.

This easy gluten free recipe yields 12 – 14 delicious scones.

These gluten free scones are loaded with pumpkin spice flavour and can be quickly heated up in the microwave if you prefer them warm.

Pumpkin Scones were a hit in our home and we will be adding this recipe to our pumpkin spice rotation!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

The first step to creating Pumpkin Scones was to dump some Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, granulated sugar, baking powder, cinnamon, ginger, cloves, nutmeg and salt into a large mixing bowl.

After combining the dry ingredients I added in some margarine.

I combined the margarine by cutting it in until crumbly.

Then I made a well in the center of the dry ingredients and added some large eggs, almond milk and pure pumpkin puree.

Using a large wooden spoon I stirred the wet ingredients into the dry ingredients. 

Once the ingredients were well combined and formed a soft dough, I sprinkled gluten free flour onto a pastry sheet and dumped the dough on top.

Then I sprinkled a bit more flour on top and pressed the dough out into an 8″ circle.  The dough will be about 1″ thick.

Next I used a sharp knife to cut out the number of scones I wanted.  I usually make between 12 and 14.

After cutting the dough I transferred each piece to a parchment paper lined baking sheet.

I baked them in a preheated 350F oven for 20 – 25 minutes.  

After removing them from the oven I allowed them to cool for a bit.  Then serve them up warm or completely cooled.

Pumpkin Scones are the perfect treat to serve up to guests.  They are so easy to make and so tasty that others will not believe they are gluten free.

You will enjoy every bite of these pumpkin spice filled scones. 

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Here Are Some Other Breads You Will Enjoy…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make These Pumpkin Scones:

  • 2 1/2 cups Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
  • 2/3 cup granulated sugar
  • 2 1/2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp cloves
  • 1/2 tsp nutmeg
  • 1/4 tsp salt
  • 1/2 cup margarine
  • 2 eggs, large
  • 1/4 cup almond milk
  • 1/2 cup pure pumpkin puree
  • extra gluten free flour for rolling

How to Make Pumpkin Scones:

  1. Preheat oven to 350F and line a baking sheet with parchment paper.
  2. Dump the Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, granulated sugar, baking powder, cinnamon, ginger, cloves, nutmeg and salt into a large mixing bowl and combine.
  3. Add the margarine and cut in until well incorporated.
  4. Make a well in center of combined ingredients and add the large eggs, almond milk and pumpkin puree. Stir to combine.
  5. Sprinkle some flour onto a pastry sheet.
  6. Dump the batter out onto the pastry sheet, sprinkle with flour and press or roll out to an 8″ disc. The disc will be about 1″ thick.
  7. Cut 12 to 14 pie shaped wedges. They will seem quite small but they do expand.
  8. Transfer the wedges to the parchment paper lined baking sheet and bake in the preheated oven for 20 – 25 minutes or until just turning golden brown around bottom edge. 
  9. Remove from oven and allow to cool for a bit.
  10. Serve warm or completely cooled and enjoy!
Yield: 12 - 14

Pumpkin Scones - Gluten Free

Baking up a quick batch of Pumpkin Scones is a great way to complement your coffee or tea any time of the day.

Baking up a quick batch of Pumpkin Scones is a great way to complement your coffee or tea any time of the day.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 2 1/2 cups Bob's Red Mill 1 to 1 Gluten Free Baking Flour
  • 2/3 cup granulated sugar
  • 2 1/2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp cloves
  • 1/2 tsp nutmeg
  • 1/4 tsp salt
  • 1/2 cup margarine
  • 2 eggs, large
  • 1/4 cup almond milk
  • 1/2 cup pure pumpkin puree
  • extra gluten free flour for rolling

Instructions

    1. Preheat oven to 350F and line a baking sheet with parchment paper.
    2. Dump the Bob's Red Mill 1 to 1 Gluten Free Baking Flour, granulated sugar, baking powder, cinnamon, ginger, cloves, nutmeg and salt into a large mixing bowl and combine.
    3. Add the margarine and cut in until well incorporated.
    4. Make a well in center of combined ingredients and add the large eggs, almond milk and pumpkin puree. Stir to combine.
    5. Sprinkle some flour onto a pastry sheet.
    6. Dump the batter out onto the pastry sheet, sprinkle with flour and press or roll out to an 8" disc. The disc will be about 1" thick.
    7. Cut 12 to 14 pie shaped wedges. They will seem quite small but they do expand.
    8. Transfer the wedges to the parchment paper lined baking sheet and bake in the preheated oven for 20 - 25 minutes or until just turning golden brown around bottom edge. 
    9. Remove from oven and allow to cool for a bit.
    10. Serve warm or completely cooled and enjoy!

Nutrition Information:

Yield:

14

Serving Size:

1

Amount Per Serving: Calories: 176Total Fat: 8gSaturated Fat: 2gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 27mgSodium: 140mgCarbohydrates: 25gFiber: 1gSugar: 10gProtein: 3g
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