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.
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
Preheat your oven to 425°F. Line a baking sheet with parchment paper and set aside.
In a small bowl or pitcher, combine ¼ cup of almond milk with the apple cider vinegar. Stir and set aside.
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.
Process on high until the butter has broken down and is incorporated with the dry ingredients, about 30 seconds.
Add the eggs, pumpkin puree, and the almond milk mixture and process again until the dough is smooth, about 45 seconds.
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.
Use your hands to form the dough into a circle about 8 inches in diameter and 2 inches in thickness.
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.
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.
Bake the scones for 18 minutes, or until the tops have started to turn a golden brown.
While the scones are baking, make the glaze.
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.
When the scones are done baking, remove them from the oven and transfer them to a cooling rack.
Drizzle the glaze on top and serve the scones warm or at room temperature.
Store any leftovers in a zip-top bag in the freezer for up to 2 months. Defrost and warm before serving.
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.
Keywords: gluten free scones, scones with pumpkin puree, gluten-free dessert using pumpkin