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Gluten-Free Pumpkin-Spiced Scones Recipe

pumpkin spiced scones, GFScones are a favorite among my family for tea time. I’ve experimented with various pumpkin-spiced recipes, but I finally threw together my own which is just the right amount of crisp on the outside, but still chewy on the inside with a lovely glaze to bring out even more of the holiday spices we love.

True to a scone, it’s only slightly sweet, and a little bit fluffy. It pairs well with coffee or tea.



  • 4 cups gluten-free flour blend (I like Pamela’s Artisan non-dairy blend)
  • 1 teaspoon baking soda
  • 2 tsp. baking powder
  • 2 tsp. pumpkin spice
  • 2 tsp. vanilla
  • 3/4 c. sucanat or packed brown sugar or honey or coconut sugar
  • 1/2 teaspoon salt OR avoid if using salted butter
  • (1 stick) unsalted butter, frozen, then cut into cubes (or chilled and solid coconut oil, 1/2 c.)
  • 1/2 – 3/4 c. pureéd pumpkin
  • 3 tablespoons milk or milk substitute
  • 2 large eggs


  • 1 cup confectioners’ sugar (or sucanat sugar blended into a fine powder)
  • 2 tablespoons milk or milk substitute
  • 1/8 – 1/4 tsp. pumpkin spice
  • 1/3 c. candied ginger


  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
  2. In a large bowl, combine flour, baking powder, baking soda, pumpkin spice, sugar (if dry) and salt (if using). Add very cold/frozen butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.
  3. In a large glass measuring cup or another bowl, whisk together pumpkin puree, milk, (sugar if wet (brown, honey, etc), egg and vanilla. Pour mixture over dry ingredients and stir using a rubber spatula until a soft dough forms. (Consistency should be softer than cookie dough)
  4. Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Divide dough into 2 equal mounds. Using a rolling pill, roll each dough mound into a 10- by 7-inch rectangle, about 1-inch thick. Using a large knife or a pizza cutter, cut the rectangle in half lengthwise, then bisect the 2 long rectangles into a total of four equally-sized rectangles. Next, cut each each rectangle into two triangles, making a total of 8 triangles. Repeat rolling, shaping, and cutting for the second mound of dough. You should have a total of 16 triangle scones.
  5. Place scones onto prepared baking sheet(s). Place into oven and bake for 10-12 minutes, or until a tester inserted in the center comes out clean.
  6. To make the glaze, combine confectioners’ sugar, pumpkin spice, and milk. Whisk until smooth; set aside.
  7. Dice up candied ginger.
  8. When the scones are done, cool for 10 minutes and spoon the glaze on each scone before drizzling with spiced glaze. Sprinkle diced ginger on top.
  9. Allow glaze to set before serving.

The beautiful vintage floral napkin set is compliments of #JessieSteele who offer vintage-styled prints and designs for aprons, napkins, and other holiday kitchen items that are great for year-round.

I hope you enjoy this recipe. If you use it, please post your images and thoughts in comments!


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