Easy Gluten Free Pumpkin Scones with Maple Glaze (GF/DF)
If you’re craving a fall-inspired treat, these gluten-free pumpkin scones are the perfect answer! Not only are they gluten-free, but they’re also dairy-free and topped with a deliciously sweet maple glaze that adds the perfect touch of flavor. Soft on the inside with just the right amount of pumpkin spice, these scones are easy to make and a wonderful way to enjoy all the best flavors of the season.
Why You’ll Love These Gluten-Free Pumpkin Scones
These gluten-free pumpkin scones are the ultimate fall treat that brings together warm spices and a hint of natural sweetness. Whether you’re gluten-free, dairy-free, or simply love pumpkin, these scones will be a new favorite in your baking rotation. They’re soft and tender on the inside, with just the right amount of crunch on the outside, creating that perfect scone texture we all crave.
The addition of a maple glaze adds a layer of sweet, comforting flavor that pairs beautifully with the pumpkin spice. Plus, they’re incredibly versatile—perfect for a cozy breakfast, brunch, or even an afternoon snack with a hot cup of coffee or tea. The best part? These scones are easy to make and come together in under an hour, making them the ideal choice for both beginners and seasoned bakers.
You’ll also love how they can be customized to your liking. Want a bit of crunch? Add some chopped pecans or walnuts to the dough. Prefer a stronger spice? Add a pinch more cinnamon or nutmeg to elevate the fall flavors. No matter how you enjoy them, these gluten-free pumpkin scones are sure to bring all the cozy fall vibes into your kitchen!
Pumpkin Scones with Maple Glaze
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.
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 are going to need to start with a high quality Gluten Free All Purpose Flour Blend. I always recommend that you use my Gluten Free All Purpose Flour recipe. However, if you want a store bought flour, I have only tested this with Better Batter Gluten Free Flour.
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 you 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.
Frequently Asked Questions About Gluten-Free Pumpkin Scones
- Can I make these scones ahead of time? You can prep the dough the day before and store in the fridge until you are ready to bake them.
- If you want to freeze them, store them in a freezer bag, or air tight container unglazed for up to 4 weeks, then thaw, reheat and glaze
- What gluten-free flour is best for baking scones? You are going to need to start with a high quality Gluten Free All Purpose Flour Blend. I always recommend that you use my Gluten Free All Purpose Flour recipe. However, if you want a store bought flour, I have only tested this with Better Batter Gluten Free Flour.
- How do I store leftover scones? I recommend not glazing these until you are ready to store and always serve warm. Only glaze what you plan to eat at that time. Store the scones on the counter in an airtight container for up to 3 days. Reheat and then glaze before serving. The air fryer at 385 degrees for 3 minutes is the perfect way to reheat!
How to Serve and Enjoy Gluten-Free Pumpkin Scones
- Enjoy these scones with a coffee, latte, chai or black tea.
- These are perfect for fall brunches, gathering and sharing with friends and family!
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Ingredients
Scones:
- 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
Maple Glaze:
- 1 Cup Powder Sugar sifted
- 1 tsp. Vanilla
- ¼ tsp. Cinnamon
- Dash of Nutmeg
- 1 tsp. Pure Maple Extract
- 2 TBSP. Coconut Milk
Instructions
- 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!
Notes
- Can I make these scones ahead of time? You can prep the dough the day before and store in the fridge until you are ready to bake them.
- If you want to freeze them, store them in a freezer bag, or air tight container unglazed for up to 4 weeks, then thaw, reheat and glaze
- What gluten-free flour is best for baking scones? You are going to need to start with a high quality Gluten Free All Purpose Flour Blend. I always recommend that you use my Gluten Free All Purpose Flour recipe. However, if you want a store bought flour, I have only tested this with Better Batter Gluten Free Flour.
- How do I store leftover scones? I recommend not glazing these until you are ready to store and always serve warm. Only glaze what you plan to eat at that time. Store the scones on the counter in an airtight container for up to 3 days. Reheat and then glaze before serving. The air fryer at 385 degrees for 3 minutes is the perfect way to reheat!
Nutrition
Other Fall Recipes You Might Enjoy!
- Gluten Free Pumpkin Bread Pudding
- Pumpkin Coffee Cake Gluten Free (Dairy Free)
- Gluten Free Pumpkin Cookies (Dairy Free)
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This was originally posted in September 2018. It was updated and re-posted in September 2024.
