Gluten Free Pumpkin Chocolate Chip Scones Recipe

Name: Gluten Free Pumpkin Chocolate Chip Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Gluten Free Flour; 1 tablespoon Baking Powder; 1/2 teaspoon Sea Salt; 1 teaspoon Pumpkin Pie Spice; 1/8 teaspoon Cloves; 4 tablespoons Light Brown Sugar; 1 stick Cold Unsalted Butter; 1/2 cup Mashed Cooked or Canned Pumpkin (drained of additional liquid); 1 Large Egg; 3 tablespoons Maple Syrup; 1 tablespoon Lorann Oils Pumpkin Spice Emulsion; 2 tablespoons Fulton Harvest Pumpkin Spice Liqueur or Milk of Choice; 1/2 cup Mini Chocolate Chips; 1 cup Powder Sugar; 2 tablespoons Maple Syrup; 1/2 teaspoon Lorann Oils Pumpkin Spice Emulsion; 1 tablespoon Fulton Harvest Pumpkin Spice Liqueur or Milk of Choice; 1/8 teaspoon Nutmeg

Servings: persons

2 cups Gluten Free Flour
1 tablespoon Baking Powder
1/2 teaspoon Sea Salt
1 teaspoon Pumpkin Pie Spice
1/8 teaspoon Cloves
4 tablespoons Light Brown Sugar
1 stick Cold Unsalted Butter
1/2 cup Mashed Cooked or Canned Pumpkin (drained of additional liquid)
1 Large Egg
3 tablespoons Maple Syrup
1 tablespoon Lorann Oils Pumpkin Spice Emulsion
2 tablespoons Fulton Harvest Pumpkin Spice Liqueur or Milk of Choice
1/2 cup Mini Chocolate Chips
1 cup Powder Sugar
2 tablespoons Maple Syrup
1/2 teaspoon Lorann Oils Pumpkin Spice Emulsion
1 tablespoon Fulton Harvest Pumpkin Spice Liqueur or Milk of Choice
1/8 teaspoon Nutmeg

1
Scone Recipe:
2
Combine first 6 ingredients in mixing bowl and blend
3
Add cold butter in chunks and mix to form a coarse meal
4
Mix in pumpkin, egg, maple syrup, emulsion and milk. Beat till smooth and completely blended
5
Stir in chocolate chips
6
Scoop with ice cream scooper onto parchment lined cookie sheet.
7
Cover lightly with parchment and place in freezer for 15 minutes to set
8
At this point you can either continue to bake or place in freezer bags to use at a later date
9
Bake at 350 degrees for 30-40 minutes or till lightly golden on top. Frozen scones will take longer
10
Cool completely before frosting
11
Maple Nutmeg Icing:
12
Mix together powder sugar, maple syrup, emulsion, milk and nutmeg till smooth
13
Drizzle or frost cooled scones

921

kcal

Calories

Fat

139

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 cups Gluten Free Flour, 1 tablespoon Baking Powder, 1/2 teaspoon Sea Salt, 1 teaspoon Pumpkin Pie Spice, and more.

Yes, Gluten Free Pumpkin Chocolate Chip Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten Free Pumpkin Chocolate Chip Scones

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions