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Gluten-Free Pumpkin Scones

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3 made it  |  0 reviews   |  1 photos

"The secret to these gluten-free pumpkin scones is grating the butter while frozen."
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1 h 5 m servings 281
Original recipe yields 12 servings (12 scones)


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  1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. Combine flour, brown sugar, baking powder, cinnamon, baking soda, salt, nutmeg, ginger, and cloves in a large bowl. Grate frozen butter into flour mixture and blend with a pastry blender until flour is crumbly with pea-sized crumbs.
  3. Combine pumpkin puree, 1/3 cup heavy cream, egg, and vanilla extract in a separate bowl. Add to the crumb mixture and mix into a soft dough.
  4. Lightly sprinkle counter and hands with flour and turn out dough onto the counter. Shape into a small, 1-inch thick rectangle, slightly smaller than a sheet of paper. Cut rectangle in half using a knife or a pizza cutter, then cut each half into 6 triangles. Place on the prepared baking sheet. Brush with 2 tablespoons heavy cream and sprinkle with coarse sugar.
  5. Bake in the preheated oven until lightly browned, about 15 minutes. Remove and allow to cool on a wire rack.
  6. While scones are cooling, combine confectioners' sugar, heavy cream, vanilla extract, and pumpkin pie spice for glaze in a bowl and whip until smooth. Add glaze to a small resealable plastic bag, snip off one corner, and drizzle on top of cooled scones.

Nutrition Facts

Per Serving: 281 calories; 13.7 38.9 3.3 53 380 Full nutrition

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