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: Ingredients; 2 cups Mama's Almond or Coconut Blend Flour; 2 tsp. baking powder; 1/4 tsp. salt; 1 tsp. xanthan or guar gum; 2 tsp. cinnamon or pumpkin pie spice; 1/4 cup butter or dairy free margarine (room temp.); 1/2 cup sugar (organic sugar, coconut sugar, sucanat, or brown sugar); 1 egg; 2 tsp. vanilla; 1/2 cup cream or dairy free milk; 1 cup pumpkin puree; 3/4 cup mini chocolate chips; White Cream Cheese Glaze; 4 ounces cream cheese, softened; 1 cup powdered sugar; 1/2 tsp. vanilla; 1 to 2 tablespoons milk

Servings: persons

Ingredients
2 cups Mama's Almond or Coconut Blend Flour
2 tsp. baking powder
1/4 tsp. salt
1 tsp. xanthan or guar gum
2 tsp. cinnamon or pumpkin pie spice
1/4 cup butter or dairy free margarine (room temp.)
1/2 cup sugar (organic sugar, coconut sugar, sucanat, or brown sugar)
1 egg
2 tsp. vanilla
1/2 cup cream or dairy free milk
1 cup pumpkin puree
3/4 cup mini chocolate chips
White Cream Cheese Glaze
4 ounces cream cheese, softened
1 cup powdered sugar
1/2 tsp. vanilla
1 to 2 tablespoons milk

1
Instructions
2
Preheat oven to 400u00b0.
3
In a small bowl combine flour, baking powder, salt & xanthan gum.
4
In a mixing bowl cream butter and sugar until soft. Add egg and vanilla. Mix well. Slowly pour in flour mixture. Once combined add in chocolate chips. Remove dough from mixing bowl and place in the center of a baking sheet. Sprinkle lightly with flour and press into an 8 inch circle about 1 inch thick, leaving slightly thicker in the center.
5
Bake for 28-30 min or until tops begin to brown. Serves 6-8.
6
For Icing: In a small bowl, beat the cream cheese until soft. Add confectioners sugar and vanilla extract; beat until smooth. Add enough milk to make a good spreading consistency. Drizzle the scones while they are still warm.

1452

kcal

Calories

105

Fat

108

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

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: Ingredients, 2 cups Mama's Almond or Coconut Blend Flour, 2 tsp. baking powder, 1/4 tsp. salt, 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