Pumpkin Scones – Gluten Free, Vegan
These Pumpkin Scones have a delicious pumpkin and warm spice flavor making them the perfect treat for Fall! They are gluten free, vegan, and topped with a spiced maple glaze.
These pumpkin scones are one of my favorite breakfasts to make in the Fall.
To create this recipe, I decided to start off with my orange scone recipe that my family loves so much.
For my first attempt, I decided to add in pumpkin, warm Fall spices, and use a little less milk. I was certain that this would be it and I wouldn’t have to keep experimenting.
Well, I was wrong! The dough was too sticky which meant I had way too much liquid in it.
The other thing I noticed was that they tasted like flour. I clearly did not have enough sweetener in them.
So for the next try, I decided to leave the milk out entirely and bump up the amount of coconut sugar quite a bit.
This time they came out perfectly!
They were the perfect texture and had a delicious pumpkin spice flavor.
There is just something about pumpkin with cinnamon and nutmeg that makes me feel all warm and cozy.
The spiced maple glaze adds an extra touch of sweetness and spice that takes these scones to another level.
So let’s talk about what you need to make these pumpkin scones.
GLUTEN FREE PUMPKIN SCONE RECIPE INGREDIENTS:
To make these vegan and gluten free pumpkin scones, you will need:
- Brown rice flour
- Millet flour
- Arrowroot starch/flour
- Coconut sugar
- Xanthan gum
- Baking powder
- Baking soda
- Cinnamon
- Nutmeg
- Ground cloves
- Salt
- Vegan butter, cubed
- Pumpkin purée
- Maple syrup
- Vanilla
Spiced Maple Glaze Ingredients:
- Powdered sugar
- Maple syrup
- Dairy free milk
- Cinnamon
- Nutmeg
HOW TO MAKE GLUTEN FREE PUMPKIN SCONES:
- Preheat oven: 425°F.
- Combine dry ingredients: In a large bowl, add all of the dry ingredients and whisk to combine. I recommend using a kitchen scale to measure out the flour for this recipe.
- Cut in butter: Cut the butter into the flour mixture using a pastry blender or fork. You should have pea sized balls of butter throughout the flour.
- Add wet ingredients to dry: Add the pumpkin puree, maple syrup, and vanilla to the dry ingredients. Mix with a rubber spatula until a dough forms.
- Transfer dough: Lightly flour a cookie sheet lined with parchment paper to prevent the dough from sticking. Transfer the dough onto the cookie sheet and form a ball.
- Cut dough: If the dough is really sticky, sprinkle with additional brown rice flour. Press down gently on the dough to form a 2” thick disk. Cut the dough with a knife right down the middle, then across, and then diagonal twice to form 8 triangles.
- Separate scones: Separate the triangles and move them about a 2 inches apart to provide room for rising. I use a fork to get under the scones to separate them.
- Bake: 15 minutes.
- Make the glaze: To make the glaze, combine all glaze ingredients in a small bowl and stir to combine.
- Top scones with glaze: Once the scones have cooled a bit, drizzle the glaze on them. Allow the glaze to set and then serve.
♥ Don’t forget to rate this recipe and leave a comment below if you give this recipe a try! ♥
Print
Pumpkin Scones – Gluten Free, Vegan
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 min
- Yield: 8 servings 1x
Description
These Pumpkin Scones have a delicious pumpkin and warm spice flavor making them the perfect treat for Fall! They are gluten free, vegan, and topped with a spiced maple glaze.
Ingredients
Dry Ingredients:
- 1 cup (148g) brown rice flour
- 3/4 cup (106g) millet flour
- 1/2 cup (63g) arrowroot starch/flour
- 3/4 cup coconut sugar (or brown sugar)
- 1 tsp xanthan gum
- 3 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
Wet Ingredients:
- 6 tbsp vegan butter, cubed
- 1/2 cup pumpkin purée
- 1/3 cup maple syrup
- 2 tsp vanilla
Spiced Maple Glaze:
- 1/2 cup powdered sugar or substitute (I use “Swerve” brand powdered sweetener)
- 1 tbsp maple syrup
- 1 1/2 – 2 tbsp dairy free milk
- 1/8 tsp cinnamon
- Sprinkle of nutmeg
Instructions
- Preheat oven to 425°F.
- In a large bowl, add all of the dry ingredients and whisk to combine. I recommend using a kitchen scale to measure out the flour for this recipe.*
- Cut the butter into the flour mixture using a pastry blender or fork. You should have pea sized balls of butter throughout the flour.
- Add the pumpkin puree, maple syrup, and vanilla to the dry ingredients. Mix with a rubber spatula until a dough forms.
- Lightly flour a cookie sheet lined with parchment paper to prevent the dough from sticking. Transfer the dough onto the cookie sheet and form a ball.
- If the dough is really sticky, sprinkle with additional brown rice flour. Press down gently on the dough to form a 2” thick disk.
- Cut the dough with a knife right down the middle, then across, and then diagonal twice to form 8 triangles.
- Separate the triangles and move them about a 2 inches apart to provide room for rising. I use a fork to get under the scones to separate them.
- Bake for 15 minutes.
- To make the glaze, combine all glaze ingredients in a small bowl and stir to combine.
- Once the scones have cooled a bit, drizzle the glaze on them. Allow the glaze to set and then serve.
Notes
I recommend using a digital scale to measure the flour instead of using the cup measurements. The amount of flour used is very important to get right and not everyone uses the same technique when using cup measurements. This is the inexpensive scale I use.
© Just What We Eat. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe.
SHOP THIS RECIPE:
Hi
I am planning to give this recipe a try. Can I substitute tapioca starch in place of arrowroot ?
I can not have corn…so corn starch would also not work.
Hi Rati, yes tapioca starch should work just fine as a substitute for the arrowroot. I hope you enjoy them!
Can I use bob red mill 1 for 1 gluten free flour instead?
Hi Nadia, I would not recommend using an all purpose gluten free flour for this recipe. The texture will likely be very gummy.