How Do I Store These Scones?

If you don't plan to eat these gluten-free pumpkin scones straightaway, make sure to allow them to fully cool before wrapping them in plastic wrap or placing them in an airtight container and then storing in the refrigerator for up to 5 days.

Can You Freeze Pumpkin Scones?

Yes, you can definitely freeze these scones. Simply place them in a freezer-safe container or ziplock bag and freeze them for up to 3 months. When ready to eat them, let them thaw overnight in the refrigerator, and warm them up for a few minutes in the oven at 350F before serving.

Can I Make These Scones Without Pumpkin Puree?

If you would like to make these without using pumpkin puree, simply swap out the pumpkin puree with equal quantities of sweet potato puree, or butternut squash puree, or even apple puree!

Easy Gluten-free Pumpkin Scones (Dairy-Free)

Name: Gluten-free Pumpkin Scones
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 1/2 cups gluten-free all-purpose flour1/4 teaspoon xanthan gum (omit if your gluten-free flour blend already has it); 1/2 cup sugar; 3 teaspoons baking powder; 1/2 teaspoon salt; 6 tablespoons cold unsalted dairy-free butter; 1/2 cup pumpkin puree; 1 large egg; 1 tablespoon almond milk; 1 tablespoon dairy-free yogurt

Description

Moist, fluffy and tender, these utterly delicious gluten-free pumpkin scones are crazy simple to make, oozing with pumpkin flavor, and ready in just 30 minutes! These make the perfect breakfast, snack or light dessert, and honestly taste so good you’ll never know they’re dairy-free too!

Ingredients

Units Scale

1 1/2 cups gluten-free all-purpose flour
1/4 teaspoon xanthan gum (omit if your gluten-free flour blend already has it)
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted dairy-free butter
1/2 cup pumpkin puree
1 large egg
1 tablespoon almond milk
1 tablespoon dairy-free yogurt

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Line: Preheat the oven to 425F and line a baking sheet with parchment paper.
Whisk Dry Ingredients: In a medium bowl, whisk the gluten-free all-purpose flour, xanthan gum (if using), baking powder and salt together. Mix well to combine.
Grate Butter: Grate the frozen dairy-free butter using a cheese grater into the dry ingredients, then mix gently with your fingers until there are no more large chunks left. You can also use a pastry cutter to cut the butter into the flour mixture.
Combine Wet Ingredients: In a large bowl, mix together pumpkin puree, egg, milk and yogurt until well combined.
Combine Dry and Wet Ingredients to Form Dough: Slowly add in the dry ingredients, stirring until just you get a homogeneous scone dough, but do not over stir.
Shape Dough into Disc and Cut into Triangles: Move the pumpkin scone dough onto a gluten-free flour dusted surface (make sure you use gluten-free flour) and form the dough into a 2-inch thick round disc. Cut dough into 6 equal triangles and place triangles on prepared baking sheet, making sure that each triangle has plenty of space around it (note that the dough will expand as it bakes).
Bake Until Golden: Bake the pumpkin dough for approximately 15 minutes or until edges turn golden brown and a tooth pick inserted in the middle of the scones comes out clean.
Serve and Enjoy: Serve the pumpkin scones warm with whipped dairy-free cream, maple syrup, or eat them plain!

Notes

Gluten-Free All-Purpose Flour Blend: Make sure you use a good gluten-free all-purpose flour blend that is made with light flours/starches (such as rice flour, corn starch, potato starch, or tapioca starch). This will ensure a lighter texture once baked. I do NOT recommend using heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.

Xanthan Gum: Xanthan gum is the replacement for gluten and helps to better binds the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.

Sugar: I used white sugar, but you can also use cane sugar, light brown sugar, dark brown sugar or coconut sugar if you prefer. If you are diabetic or insulin resistant, I highly recommend granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).

Baking Powder: Baking powder is the only leavening agent here, and is necessary to help the scone dough rise during baking, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

Butter: I used dairy-free butter to keep the recipe dairy-free. You may also use coconut oil if you prefer. Alternatively, if you are not lactose-intolerant, go ahead and use normal butter instead. Make sure that the butter is cold and frozen before using it as you’ll need it to be hard in order to grate it.

Almond Milk: I like using an unsweetened version of my homemade almond milk, but you may also use another non-dairy milk (such as cashew milk, oat milk, rice milk, tigernut milk, coconut milk etc). Alternatively, if you are not lactose-intolerant, feel free to use regular milk instead.

Pumpkin Puree: While you can use canned pumpkin, I highly suggest making your own homemade pumpkin puree, which in my opinion tastes better, is definitely cheaper than store-bought, and is also healthier (because it’s free from all the additives and preservatives that canned pumpkin comes with)! You can also swap out the pumpkin puree with sweet potato puree, butternut squash puree, or even apple puree in the same quantities.

Egg Substitute: If you have an egg-allergy, or simply want to keep this egg-free, you can use acquafaba or an egg-replacer instead.

Yogurt: I used dairy-free yogurt to keep the recipe dairy-free. However, if you are not lactose-intolerant, feel free to use regular yogurt instead.

Barely adapted from: Laura Fuentes

Prep Time: 15 mins
Cook Time: 15 mins
Category: Desserts
Method: Baking
Cuisine: American