With the fall season comes everything pumpkin spice flavored! I think you’re going to love this recipe for Gluten-Free Pumpkin Spice Scones. This dessert has a drizzle of pumpkin spice glaze that is so delicious and perfect for autumn.

pumpkin scone with a spiced glaze on a plate ready to eat

Well here we are in September and it’s already time to bring on the pumpkin spice flavors! This year has been a doozy for sure, but the upside is that I’ve had more time to test and prepare gluten-free autumn recipes for you.

And, these Gluten-Free Pumpkin Spice Scones are worth sharing! These scones have a light and fluffy texture, with the perfect amount of pumpkin spice. They also have a simple glaze that adds that extra touch of sweetness.

So, grab a cup of coffee and enjoy this gluten-free dessert recipe.

As written, this recipe is:

  • gluten-free
  • dairy-free using vegan butter,
  • vegetarian,
  • and made with wholesome ingredients.
labeled photo of ingredients for gluten-free scones

Recipe Steps

Step One

The first step to making these gluten-free scones is to combine the dry ingredients in the base of a food processor. I use Bob’s Red Mill gluten-free flour. And, I use a food processor because that’s the easiest way to incorporate the butter.

dry ingredients for scones in the bowl of a food processor

Step Two

Add chopped butter or vegan butter to the dry mixture and pulse to combine.

food processor bowl filled with flour and butter for scones

Step Three

Now, it’s time to add the wet ingredients. This is when you add the pumpkin puree, almond milk, and eggs. See the recipe card at the end of this post for the exact measurements.

food processor with batter for gluten free scones

Step Four

Once you’ve gotten the wet ingredients and dry ingredients pulsed into a dough, it’s time to get it out of the food processor and form it into scone shapes!

This takes a little finesse, but I promise it’s not that hard!

dough for scones on a cutting board

Step Five

Once you’ve shaped your dough and cut it into 8 triangles, it’s time to bake them. They only need about 18 minutes at 425 degrees.

baked pumpkin scones on a cooling rack

Step Six

While the scones are baking, you can make your glaze with just a few simple ingredients. Whisk together some powdered sugar, pumpkin pie spice, and almond milk.

Then, drizzle the glaze on your baked scones.

baked pumpkin pie scone with a drizzle of glaze

Step Seven

Now, it’s time to serve your delicious homemade scones. Enjoy them warm or at room temperature. You can freeze any leftovers for up to 2 months.

homemade scone served on a pretty plate

Pro Tips

  • If you don’t have a food processor, you can use a pastry cutter to incorporate the butter into the flour.
  • Use vegan butter to make this recipe dairy-free. Look for dairy-free butter in the refrigerated section of your local natural foods store.

FAQs

Can I use regular flour in this recipe?

Yes, absolutely! You can use wheat flour or white flour if you are not gluten-free

What kind of food processor do you like?

I have both a Breville and a Cuisinart and they are both great.

More Gluten-Free Pumpkin Recipes You Might Like

Or, check out my entire list of gluten-free pumpkin recipes, all made with wholesome ingredients.

two pumpkin scones on a plate ready to be eaten

I hope you make this recipe! If you do, please leave a comment and a starred review below.

And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!

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plate of pumpkin scones

Gluten-Free Pumpkin Spice Scones

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5 from 1 review

Print Recipe

With the fall season comes everything pumpkin spice flavored! I think you’re going to love this recipe for Gluten-Free Pumpkin Spice Scones. This dessert has a drizzle of pumpkin spice glaze that is so delicious and perfect for autumn.

  • Total Time: 48 minutes
  • Yield: 8 1x

Ingredients

Scale
  • ¼ cup unsweetened almond milk, plus 2 teaspoons for brushing the tops of the scones
  • 1 teaspoon apple cider vinegar
  • 3 cups plus ¼ cup gluten-free flour, divided
  • 1/3 cup coconut sugar
  • 2 teaspoons baking powder
  • ½ teaspoon sea salt
  • 1 teaspoon pumpkin pie spice
  • ½ cup regular butter or vegan butter, cut into cubes
  • 2 eggs, beaten
  • 1/2 cup pumpkin puree
  • For the glaze:
  • 1/3 cup powdered sugar
  • ½ teaspoon pumpkin pie spice
  • 1 teaspoon unsweetened almond milk

Instructions

  1. Preheat your oven to 425°F. Line a baking sheet with parchment paper and set aside.
  2. In a small bowl or pitcher, combine ¼ cup of almond milk with the apple cider vinegar. Stir and set aside.
  3. In the base of a food processor fitted with the dough blade, combine the flour, coconut sugar, baking powder, sea salt, pumpkin pie spice, and butter.
  4. Process on high until the butter has broken down and is incorporated with the dry ingredients, about 30 seconds.
  5. Add the eggs, pumpkin puree, and the almond milk mixture and process again until the dough is smooth, about 45 seconds.
  6. Place a piece of parchment paper on your countertop and sprinkle the top with about a tablespoon of flour. Turn the dough out onto the parchment paper and sprinkle the top with another tablespoon of flour.
  7. Use your hands to form the dough into a circle about 8 inches in diameter and 2 inches in thickness.
  8. Then, run a sharp knife under hot water and use it to cut the circle in half. Then, cut the half-circle into 4 even wedge shapes and repeat on the other side. You will have 8 dough wedges.
  9. Use a spatula to transfer the dough wedges to the baking sheet. Brush the top of each scone with a little bit of almond milk to help prevent cracking.
  10. Bake the scones for 18 minutes, or until the tops have started to turn a golden brown.
  11. While the scones are baking, make the glaze.
  12. In a small bowl, combine the powdered sugar, ½ teaspoon of pumpkin pie spice, and 1 teaspoon of almond milk. Whisk together until the glaze is smooth with no lumps.
  13. When the scones are done baking, remove them from the oven and transfer them to a cooling rack.
  14. Drizzle the glaze on top and serve the scones warm or at room temperature.

Notes

  1. Store any leftovers in a zip-top bag in the freezer for up to 2 months. Defrost and warm before serving.
  2. If you don’t have a food processor, you can use a pastry cutter to incorporate the butter into the flour.
  3. Use vegan butter to make this recipe dairy-free.

Nutrition

  • Serving Size: 1 scone
  • Calories: 347
  • Sugar: 13.1 g
  • Sodium: 180.4 mg
  • Fat: 13.3 g
  • Saturated Fat: 7.6 g
  • Carbohydrates: 50.3 g
  • Fiber: 1.4 g
  • Protein: 6.6 g
  • Cholesterol: 77 mg

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