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: 1-3/4 cup Gluten-free White Flour; 1/4 cups Brown Sugar, Packed; 2 teaspoons Baking Powder; 1/2 teaspoons Xanthan Gum; 1/2 teaspoons Salt; 1/2 teaspoons Ground Cinnamon; 1/4 teaspoons Ground Cloves; 1/4 teaspoons Ground Nutmeg; 1/4 teaspoons Ground Ginger; 1/4 pounds Butter, Cut In Cubes; 1/2 cups Pureed Pumpkin, Fresh Or Canned; 3 Tablespoons Heavy Cream; 1 whole Egg; 1 teaspoon Vanilla; Whipped Cream, For Serving

Servings: persons

1-3/4 cup Gluten-free White Flour
1/4 cups Brown Sugar, Packed
2 teaspoons Baking Powder
1/2 teaspoons Xanthan Gum
1/2 teaspoons Salt
1/2 teaspoons Ground Cinnamon
1/4 teaspoons Ground Cloves
1/4 teaspoons Ground Nutmeg
1/4 teaspoons Ground Ginger
1/4 pounds Butter, Cut In Cubes
1/2 cups Pureed Pumpkin, Fresh Or Canned
3 Tablespoons Heavy Cream
1 whole Egg
1 teaspoon Vanilla
Whipped Cream, For Serving

1
Preheat oven to 400 F (200 C).
2
In a medium mixing bowl combine flour, sugar, baking powder, xanthan gum, salt, cinnamon, cloves, nutmeg and ginger. Stir to combine.
3
Using a pastry blender, cut the cubed butter into the flour mixture until little lumps of the raw butter remain whole. Set aside.
4
In a blender combine the fresh pumpkin (see note below if you are using canned) and 1 tablespoon of the cream. Process to combine. Add the remaining cream and egg. Blend for 1-2 minutes to incorporate air. Add vanilla and blend for another 30 seconds. (If using canned pumpkin add pumpkin, all of the cream and the egg into the processor and process for 1-2 minutes. Then add vanilla and blend for another 30 seconds.)
5
Pour the pumpkin mixture into the flour mixture and stir to combine. Turn out the dough onto a lightly floured surface and shape into a circle that is roughly 1/2 inches thick. With a knife, cut the circle into 8 wedges.
6
Transfer the wedges to a rimmed baking sheet lined with parchment or a Silpat. Allow the scones to rest for 15 minutes.
7
Place baking sheet in the oven and bake for 15-20 minutes rotating the pan halfway through. Remove pan from oven and cool scones on a baking rack.
8
Serve with whipped cream. I used maple syrup to sweeten our whipped cream.

429

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 1-3/4 cup Gluten-free White Flour, 1/4 cups Brown Sugar, Packed, 2 teaspoons Baking Powder, 1/2 teaspoons Xanthan Gum, 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.

Gluten-Free Pumpkin Scones

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