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Iced Gluten Free Pumpkin Scones

Iced Gluten Free Pumpkin Scones

These iced gluten free pumpkin scones taste like pumpkin pie in a neat little handheld pastry. Made with my favorite pumpkin butter, and spiced just right!

These iced gluten free pumpkin scones taste like pumpkin pie in a neat little handheld pastry. Made with my favorite pumpkin butter, and spiced just right!

I make no secret of how much I love fall: the clothes (everyone looks lovely in a turtle neck!), the activities (apple picking! visits to the pumpkin patch!), and the baking, oh the baking. When I first had to dive head first into gluten free baking, way, way back in 2004, it was early fall.

Since that was back in the dark ages of gluten free baking, I tried and failed (miserably) to recreate all my favorite baking recipes. It was a real heartbreak. I wanted my gluten free son to know all the wonders of the season. But now, more than a decade later, I am fully convinced of what I promise you all the time: if they can make it with gluten, we can make it without.

These iced gluten free pumpkin scones taste like pumpkin pie in a neat little handheld pastry. Made with my favorite pumpkin butter, and spiced just right!

One of the biggest differences between gluten free baking and conventional baking is moisture balance. Gluten free flour blends tend to absorb more moisture than conventional flours. But it’s a balance, you see. Baking with straight-up pumpkin puree adds too much moisture to baked goods, so I generally do not bake with it (unless we’re talking pumpkin pie filling).

These iced gluten free pumpkin scones taste like pumpkin pie in a neat little handheld pastry. Made with my favorite pumpkin butter, and spiced just right!

I do nearly all of my pumpkin-baking with pumpkin butter, which is just a thickly concentrated mixture of pumpkin puree, maple syrup, spices and a touch of apple juice (since there’s no pumpkin juice!). I make a huge batch of my easy homemade pumpkin butter every so often, and it keeps in the refrigerator for weeks. But you can certainly buy it off the shelf. Trader Joe’s has it own brand, and it’s well-priced and quite tasty.

These iced gluten free pumpkin scones taste like pumpkin pie in a neat little handheld pastry. Made with my favorite pumpkin butter, and spiced just right!

You can even make the dough for these gluten free pumpkin scones as far as a week ahead of time and freeze it on a baking sheet. Bake it right from frozen, and mix up the icing while the scones cool.

These lightly sweet lightly iced scones aren’t overwhelming in spice, although of course you could add more pumpkin pie spice if you just can’t get enough of the stuff. Baking with pumpkin butter means that we get a pastry-style texture in these gluten free pumpkin scones—plus deep pumpkin flavor and aroma. It will remind you of the very best parts of the Thanksgiving season. Long live fall!

These iced gluten free pumpkin scones taste like pumpkin pie in a neat little handheld pastry. Made with my favorite pumpkin butter, and spiced just right!
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Prep time: Cook time: Yield: 8 scones

Ingredients

For the Scones
2 cups (280 g) all purpose gluten free flour

1 teaspoon xanthan gum (omit if your blend already contains it)

1 tablespoon baking powder

1/2 teaspoon kosher salt

2 teaspoons pumpkin pie spice*

5 tablespoons (60 g) granulated sugar

6 tablespoons (84 g) unsalted butter, roughly chopped and chilled

5 ounces pumpkin butter (homemade or store-bought), chilled

1/4 cup (2 fl. oz.) heavy cream, chilled

*To make your own pumpkin pie spice, combine 1 teaspoon ground cinnamon + 1/2 teaspoon ground ginger + 1/4 teaspoon ground allspice, 1/4 teaspoon ground cloves + 1/8 teaspoon ground nutmeg.

For the Icing
1 cup (115 g) confectioners’ sugar

2 to 4 tablespoons whole milk

1/2 teaspoon ground cinnamon

1 tablespoon pure maple syrup

Directions

  • Preheat your oven to 375°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.

  • In a large bowl, place the flour, xanthan gum, baking powder, salt, pumpkin pie spice and sugar, and whisk to combine well. Add the cold, chopped butter and toss to combine. With well-floured hands, flatten each piece of butter between a thumb and forefinger, handling the butter as little as possible. Add the pumpkin butter and cream, and mix just until the dough comes together.

  • Transfer the dough to a lightly floured piece of parchment paper and, with well-floured hands, lightly pat the dough into a round. Sprinkle the dough lightly with a bit of flour, cover with another sheet of unbleached parchment paper and roll out into a circle about 8-inches in diameter and about 1/2-inch thick. Place the dough into the freezer and chill until firm, about 10 minutes. Remove the dough from the freezer and, with a floured bench scraper or large, sharp knife, slice the dough into 8 triangles (the first two cuts are perpendicular lines through the center of the dough).

  • Place the triangles onto the prepared baking sheet and bake, rotating once, until lightly golden brown all over, about 20 minutes. Remove from the oven and place the scones on a wire rack to cool completely.

  • While the scones are cooling, make the white icing. Place about half of the confectioners’ sugar in a medium-sized bowl and add 1 tablespoon of milk. Mix to combine. It should form a very thick paste. Add more milk by the quarter-teaspoonful, mixing vigorously until it reaches a very thickly pourable consistency. Dip the top of each cooled scone in the icing, or spoon the icing over the top and place, icing side up, back on the baking sheet.

  • Place the remaining confectioners’ sugar and the cinnamon in a medium-sized bowl, and whisk to combine. Add the maple syrup, and mix to combine. Again, it will form a thick paste. Add the milk by the quarter-teaspoonful mixing after each addition,mixing vigorously until it reaches a very thickly pourable consistency. Drizzle the icing over the glazed scones in a geometric pattern. Allow to set at room temperature and serve.

  • Originally published on the blog in 2012. Photos updated, scones recipe unchanged, method updated slightly. 

Love,
Nicole

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  • Jennifer S.

    Thank you!  I love pumpkin scones from a coffee shop that shall remain nameless but now I’m making my own and can remain GF! : )  You’re the best and I can’t wait for your GEE EFF thanksgiving recipes!

    • gfshoestring

      I didn’t even realize that Starbuck’s has pumpkin scones, Jennifer. I rarely go there, so I’m not familiar with their baked goods but I wish I had tried some of them before going GF so I could replicate them!
      xoxo Nicole

    • Ac

      Interesting you would bring up Sbux, Jennifer S. One of the ‘eat out’ things I most miss are the cinnamon chip and pumpkin scones with my chai tea latte. Ahhhh, those were the days.

    • Ac

      Interesting you would bring up Sbux, Jennifer S. One of the ‘eat out’ things I most miss are the cinnamon chip and pumpkin scones with my chai tea latte. Ahhhh, those were the days.

  • RebeccaLB

    Oh Nicole you are a gal after my own heart!  I love scones, they are perfect for noshing and absolutely fabulous with my afternoon tea.  I have missed having decent scones since needing to go wheat free, these sound perfect.  I am going to have to break my resolution of “no baking while trying to move” and make these right away.

    • gfshoestring

      I try, Rebecca. :) Good luck on your move!
      xoxo Nicole

    • I try, Rebecca. :) Good luck on your move!
      xoxo Nicole

  • Jenny

    Nicole, whatever would we do without you?  Oh, wait, I remember. Be a very sad person surrounded be delicious smelling food we cannot eat.

    But no more. Thanks to you, I have food now that my gluten loving friends swear to me cannot be GF. Jokes on them though! My kitchen is clean!

    Thank you for breakfast. If I wanted to par-bake these so that I could freeze them and heat them up in a hurry for breakfast on not the-day-after-T-day mornings, what would you recomend?

    • gfshoestring

      You absolutely could freeze them and then bake them, Jenny, but they shouldn’t be parbaked. That would start the process of getting them to rise, and they wouldn’t just pick up where they left off when you baked them again since the baking powder would already have been activated. Either freeze them raw and bake before eating, or bake them all the way and then defrost at room temperature overnight. Then you can heat them in the toaster-oven for a few moments before eating them in the morning. 
      Enjoy!
      xoxo Nicole

  • Jenny

    Nicole, whatever would we do without you?  Oh, wait, I remember. Be a very sad person surrounded be delicious smelling food we cannot eat.

    But no more. Thanks to you, I have food now that my gluten loving friends swear to me cannot be GF. Jokes on them though! My kitchen is clean!

    Thank you for breakfast. If I wanted to par-bake these so that I could freeze them and heat them up in a hurry for breakfast on not the-day-after-T-day mornings, what would you recomend?

  • Oh bless you (and I don’t bless often) for another pumpkin butter recipe !! and scones, no less! I seriously have been wanting pumpkin scones for a while now, and made an okay version last week, but I know these are going to be WAY better! Can’t wait to bake with you all the way til the big day. Last year my daughter was only 6 months diagnosed AND I had a newborn and we had to leave Thanksgiving dinner before dessert because they had nothing for us… Never again!
    -Dana

    • gfshoestring

      Dana, I keep turning over and over again in my head the thought of your leaving before dessert at least year’s Thanksgiving. I’m trying very hard not to be overly dramatic about the whole business, but that leaves a lump in my throat. And it’s the whole reason I do this – since that is what so many are up against. A table filled with food, but nothing to eat. As you say, never again!
      xoxo Nicole

      • You know, even a year later it gives me a lump in my throat too (along with some healthy indignation). But that’s why your blog and what you do is so important because we often can’t count on others to make us safe food. I’m so grateful for your recipes, your wit, and kindness!
        -Dana

    • Dana, I keep turning over and over again in my head the thought of your leaving before dessert at least year’s Thanksgiving. I’m trying very hard not to be overly dramatic about the whole business, but that leaves a lump in my throat. And it’s the whole reason I do this – since that is what so many are up against. A table filled with food, but nothing to eat. As you say, never again!
      xoxo Nicole

  • Cynthia

    These look simply divine! I can’t wait to make them!! I know my 6 yr old will love them. He misses scones so much. They were one of his favorite treats when I got coffee. Looking foward to wonderful turkey day recipes! As always…thank you!!! 

  • Jo

    I just baked these and they turned out AMAZINGLY! So yummy! Thanks for the fantastic recipe :) Well done!

  • Jo

    I just baked these and they turned out AMAZINGLY! So yummy! Thanks for the fantastic recipe :) Well done!

  • Patti

    Making these tomorrow Nicole. Excited! I also wanted to say I went into World Market today and they had all of their Thanksgiving items marked 50% off. They had Pumpkin Butter. I bought 4 jars. Regularly $4.99, they rang up for $1.78/ea. I was so pleased. I’d never even heard of pumpkin butter 2 weeks ago. Now I definitely want it in my cupboard (well at least in the Fall!). Thank you and have a Happy Thanksgiving!

  • Melissa R

    Hi Nicole! Just curious which flour blend you recommend as the best for this recipe. Is it Better Batter or do you use another blend? Thanks!

    • Hi, Melissa,
      If you have it or are willing to make it, my Better Than Cup4Cup blend is best, but I have made it successfully with Better Batter as well. :)

      • Natalie

        In these recipes should I be making the cup4cup flour? Or what about your good quality flour recipe from your bread book?

    • Mare Masterson

      Her “all purpose gluten free flour” is her “Mock Better Batter”, so if you have Better Batter, that is the one!

      • Actually, unless I specify, Mare, any of my all purpose blends in that link will work, one of which is Better Batter!

  • Mare Masterson

    I am weird! I am not a fan of pumpkin anything, except pumpkin seeds. To me, this is apple time of year!

  • Connie Boyd

    my husband helped me make these tonight for a potluck tomorrow am. they’re uh-mazing! our girls and us had a sample bit and we will be very tempted to have more! thanks for your recipes!

  • karen_303

    i made these and they are soooooooooooooooo good! the only thing i will do differently is use a pastry cutter to incorporate the butter. even my gluten loving son enjoyed them. thanks for another great recipe, nicole!

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