Gluten Free Pumpkin Scones Recipe

Name: Gluten Free Pumpkin Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 185 g Gluten Free Mix; 40 g Organic Corn Starch; 1 tablespoon Coconut Sugar; 2 tablespoons fine Coconut Flakes; 1/4 teaspoon Vanilla Extract; 1/8 teaspoon Cardamom; 1/4 teaspoon Pumpkin Spice; 3 tablespoons canned Pumpkin Puree; 2 tablespoons Grape Seed Oil; 1 tablespoon Almond Butter; 1 Egg or Egg Replacer; 85 g Coconut Milk; 1 tablespoon Apple Juice; 1 1/4 teaspoon Baking Powder; 1 tablespoon Coconut Flakes; 1 teaspoon Carob Powder; 2 tablespoons Carob Nutella

Servings: persons

185 g Gluten Free Mix
40 g Organic Corn Starch
1 tablespoon Coconut Sugar
2 tablespoons fine Coconut Flakes
1/4 teaspoon Vanilla Extract
1/8 teaspoon Cardamom
1/4 teaspoon Pumpkin Spice
3 tablespoons canned Pumpkin Puree
2 tablespoons Grape Seed Oil
1 tablespoon Almond Butter
1 Egg or Egg Replacer
85 g Coconut Milk
1 tablespoon Apple Juice
1 1/4 teaspoon Baking Powder
1 tablespoon Coconut Flakes
1 teaspoon Carob Powder
2 tablespoons Carob Nutella

1
Preheat the oven to 350 F.
2
Sift all the dry ingredients in a bowl and mix them well. Start adding the wet ingredients and incorporate well until you get a nice batter with no lumps. Note, the batter should be sticky and thick, not liquid like regular cake batter.
3
Scoop the batter on a baking pan lined with parchment paper. Helping yourself with a silicon spatula (or a spoon), spread the batter around giving it a circular shape and keeping it about 1 and 1/2 inch thick.
4
Cut the batter circle into 6 or 8 slices (depending on whether you want your scones to be smaller or bigger) and separate them from each other so they don't stick together while baking.
5
Bake for about 30-35 minutes. Turn off the oven, open the oven door a bit and let the scones cool down in the oven for 5 more minutes.
6
When your gluten free pumpkin scones are completely cooled down, sift some carob powder on top, sprinkle a bit of coconut flakes and they're ready to be served!
7
And if you want to make them even more indulgent, spread a layer of Carob Nutella in the middle of your scones. The recipe is super quick and it will your pastry an even better texture!!

133

kcal

Calories

Fat

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.

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 17 ingredients. The key ingredients include: 185 g Gluten Free Mix, 40 g Organic Corn Starch, 1 tablespoon Coconut Sugar, 2 tablespoons fine Coconut Flakes, and more.

Yes, Gluten Free Pumpkin 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 Scones

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions