Gluten Free Pumpkin Scones

Fall is all about the pumpkin n’est pas?  I am loaded for bear with pumpkin now.   I wanted to make my whole wheat pumpkin scones, but since I am limiting the wheat, I wanted to see how well making them gluten free would turn out.  Turns out pretty well, as a matter of fact!


  • 2 cups of gluten-free flour (I used Bob’s Red Mill) *see note below
  • 1 tablespoon of baking powder
  • 1.5 teaspoons of xantham gum
  • 1/4 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 tablespoon pumpkin pie spice
  • 1/2 tsp salt
  • 1/2 stick of cold butter (4 tablespoons)
  • 2 eggs
  • 1/2 cup of canned pumpkin
  • 1 tablespoon of milk.

Preheat the oven to 375 F.  In a large bowl, mix together the flour, xantham gum, both sugars, baking powder, salt, and pumpkin pie spice.

(yeah, I am totally stealing the photos from the wheat scone recipe, but the technique looks exactly the same!)

Dice the butter into small pieces.  Make sure it is very cold butter. Add the butter to the dry mixture.

You can use a pastry wire cutter to mix in the butter, but I find that clean hands are your best tool for this job as you get a much better mixing.  You want the mixture to look kind of sandy when finished:

Combine the eggs, pumpkin and milk together and mix well.

Add to the dry ingredients.

Mix until everything is just moistened and turn out onto a well- floured surface.  Keep some flour nearby for dusting, as the dough will be very sticky.  I used probably a couple extra tablespoons of the flour to keep the dough from sticking.  Use more flour than the below picture.

Press the dough into a rectangle about 1/2 an inch thick, flouring your hands or the dough surface if need be.

Cut this in half the long way. Cut each half into 3 equal pieces, then cut each of those squares on the diagonal so that you have 12 pieces (each half of the above dough will make 6 triangles).


Carefully move the scones using a spatula to a baking sheet lined with parchment paper or a silicone mat.


Bake at 375 degrees F for 15 minutes.  Do not over bake.  These will not rise quite as high at the wheat scones. Remove to a wire rack to cool.

Then enjoy!  Top with whatever you choose.  Me, I am partial to glaze.

For a quick frosting for 1 scone, mix 1 tablespoon of reduced fat cream cheese or neufchatel (not fat free, ever) with 1 tablespoon of confectioners sugar with a about 1/4 to 1/2 teaspoon of milk to get a glaze consistency.

Nutritional stats:  Per scone (with no glaze). 156 calories, 5.5 grams of fat, 25 grams of carbs, 2.5 grams of fiber, 3 grams of protein.

If you add the above glaze, it will add 70 calories and 3 grams of fat per scone.

John was quite pleased with these scones.  He said if I hadn’t told him they were gluten free, he would not have guessed.  They are maybe a little more dense than wheat scones, but quite good.

** Note on the GF flour.  I used Bob’s Red Mill All purpose GF flour.  If you use another flour, make sure that it can be subbed 1:1 with regular flour in recipes. The package should state how much per cup of regular flour you need.

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18 thoughts on “Gluten Free Pumpkin Scones

    1. Lori Post author

      You can just use wheat flour if you don’t need GF, then you don’t need the xantham gum. I found it in my grocery store with all the other GF products.

  1. Andra

    Scones look delectable. I used Bob’s GF baking mix to make a pumpkin spice quick bread this weekend, I used a small mashed banana and a bit of maple syrup to sweeten. It came out better than I thought it would, although I think the baking mix tastes salty. I must try the GF flour for next time I’m in a baking mood.
    Andra´s last blog post ..The Walk for Cash

  2. Pingback: Making Pumpkin Scones « Ali's Kitchen

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