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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. #glutenfree #dairyfree #vegan #scones #breakfast #recipes #fall

Pumpkin Scones – Gluten Free, Vegan

  • Author: Morgan | Just What We Eat
  • 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.


Scale

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 
  • 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 1/22 tbsp dairy free milk 
  • 1/8 tsp cinnamon
  • Sprinkle of nutmeg 

Instructions

  1. Preheat oven to 425°F.
  2. 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.*
  3. Cut the butter into the flour mixture using a pastry blender or fork. You should have pea sized balls of butter throughout the flour.
  4. Add the pumpkin puree, maple syrup, and vanilla to the dry ingredients.  Mix with a rubber spatula until a dough forms.
  5. 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.
  6. If the dough is really sticky, sprinkle with additional brown rice flour. Press down gently on the dough to form a 2” thick disk.
  7. Cut the dough with a knife right down the middle, then across, and then diagonal twice to form 8 triangles.
  8. 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.
  9. Bake for 15 minutes.
  10. To make the glaze, combine all glaze ingredients in a small bowl and stir to combine.
  11. 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