Gluten Free Pumpkin Scones with Maple Glaze are the perfect simple fall treat to enjoy. Not only are they gluten free, but they are dairy free as well.
This post contains affiliate links. If you make a purchase through these links my website makes a small percentage. Thank you for your support.
I have found myself making scones a lot. There are several reasons why I love scones.
- They are soooo easy and fast to make
- They impress guests
- You can make them sweet, or savory
- They go perfect with coffee and tea
I have been making many different variations of scones, most recently my Almond Joy Scones. I have some more in the works for the blog, so stay tuned.
These gluten free and dairy free pumpkin scones are one of the first scone recipes I developed. There is something about these sweet and flaky biscuits that really just make my day.
Gluten Free Dairy Free Pumpkin Scones with Maple Glaze
You will absolutely love these with my Pumpkin Spice Coffee Creamer recipe. If your girlfriends are coming over for coffee then they will be thoroughly impressed with your pumpkin themed coffee hour and they are so easy that you can throw both together quickly.
I just redid this post along with the photographs and my gluten-full father was over while I was taking photos. He is one the pickiest adults I’ve known. He loved these and even took some to go. That means something!
How do I make these Gluten Free and Dairy Free Pumpkin Scones with Maple Glaze?
You will then add the milk, eggs, vanilla, pumpkin. Stir well and add the coconut oil last. Preheat the oven to 350 deg F.
Blend with a wooden spoon until yo begin to form a ball of dough. It will be slightly sticky, you want that.
Shape it and use wet fingers or a wet spatula if needed.
Dip your knife in water and then cut the scones. Pull them apart to be spaced at least 1 inch apart for baking.
While the scones are baking you will make the glaze by sifting the powder sugar and then adding all of the ingredients. Stir until all of the sugar is dissolved. Drizzle generously on the scones once they have cooled for about 20 minutes.
Gluten Free and Dairy Free Pumpkin Scones with Maple Glaze
These lightly sweetened pumpkin scones are drizzled with the perfect amount of maple glaze. They are moist, yet crumby at the same time.
- 3 Cups Gluten Free All Purpose Flour Blend
- Dash of Salt
- 1/3 Cup melted Coconut Oil
- 1/3 Cup Sugar
- 2 tsp. Baking Powder
- 2/3 Cup Almond or Coconut Milk
- 2 Eggs
- 2 tsp. Vanilla
- 2/3 Cup Pumpkin puree
- 1 tsp. Xanthan Gum
- 1 Cup Powder Sugar sifted
- 1 tsp. Vanilla
- ¼ tsp. Cinnamon
- Dash of Nutmeg
- 1 tsp. Pure Maple Extract
- 2 TBSP. Coconut Milk
Preheat the oven to 350 degrees.
Mix all of the dry ingredients in a large bowl.
Add the pumpkin puree, vanilla, eggs, coconut milk, and coconut oil.
Once the dough forms a ball (it will be slightly sticky), take the dough and transfer it to a baking sheet lined with parchment paper.
With the spatula, push the dough down and spread it out to be about an inch or so thick. (Dip the knife in water before cutting each slice) Slice into 8 even slices. Space each triangle an inch apart and you can shape the edges of your scones with wet fingers if needed.
Bake for 30 minutes or until a toothpick comes out clean.
Allow to cool for about 20 minutes and then transfer to a flat plate or cooling rack. (I learned this the hard way with one batch and they broke when I transferred them).
While they are cooling, make your glaze by simply stirring all of the ingredients together in a bowl until smooth. I recommend sifting the powdered sugar.
Drizzle or smother your scones to your liking. These taste amazing fresh out of the oven and even better with a cup of pumpkin spice coffee. Enjoy!