Meaningful Eats
Gluten-Free Pumpkin Scones
6 scones
These gluten-free pumpkin scones have the perfect (non-cakey!) texture and are topped with my tried-and-true brown sugar glaze!When testing this recipe we used my classic gluten-free scone recipe as a starting point, but the added pumpkin made them much too cakey. We found that patting the pumpkin dry and using an egg yolk instead of a whole egg made all the difference. For the finishing touch, I borrowed the amazing brown sugar glaze from my gluten-free pumpkin donuts. The result is the perfect gluten-free pumpkin scone for fall!
Ingredients
Pumpkin Scones
- ½ cup (113g) pumpkin puree
- 1½ cups (225g) gluten-free measure-for-measure flour
- ¼ cup (53g) brown sugar
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ cup (113g) butter, frozen
- ⅔ cup (160g) sour cream
- 1 large egg yolk
- 1 teaspoon vanilla extract
Brown Sugar Glaze
- ¾ cup (150g) brown sugar
- ¼ cup (60ml) milk of choice
- 1 tablespoon butter
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1½ cups (180g) powdered sugar, sifted
- pinch of ground cinnamon
Instructions
- Spread the pumpkin puree onto a plate. Pat with paper towels to “dry” the pumpkin. This will take several minutes and several paper towels. Continue blotting until the pumpkin has a thick, dough-like consistency and the original ½ cup has reduced to about ¼ cup (45–53g).
- For the pumpkin scones: In a large mixing bowl, whisk together the gluten-free flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and cloves.
- Grate the frozen butter using a box grater. Add the butter to the flour mixture and combine with a pastry cutter, two forks or your fingers until the mixture resembles pea-sized crumbs.
- In a separate bowl, whisk together the dried pumpkin puree, sour cream, egg yolk and vanilla.
- Using a rubber spatula, stir the pumpkin-sour cream mixture into the flour mixture until no dry bits of flour remain.
- Spread out a large piece of plastic wrap. Using wet hands, transfer the dough to the plastic wrap. Clean and wet your hands again, then pat the dough into a 6-inch round about 1 inch thick. Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes. (Do not refrigerate longer than 30 minutes.) Then freeze for 15 minutes while the oven preheats.
- Preheat the oven to 500°F. Line a large baking sheet with parchment paper or a silicone baking mat.
- After 15 minutes, remove the dough from the freezer. Spray a sharp knife with cooking spray and cut the dough into 6 equal wedges. Arrange the scones on the prepared baking sheet.
- Place the scones in the oven, then immediately lower the oven temperature to 425°F. Bake for 12–14 minutes, until golden brown.
- Remove from the oven. Transfer the scones to a wire rack and let cool for 20 minutes.
- For the brown sugar glaze: Combine the brown sugar, milk, butter and salt in a medium saucepan over medium heat. Stir until the butter has melted and the mixture is smooth. Bring to a simmer.
- Simmer for 1 minute, then remove from the heat. Whisk in the vanilla, sifted powdered sugar and cinnamon until smooth. Using a large spoon, drizzle the glaze evenly over the scones.
Notes
Gluten-Free: Use a gluten-free measure-for-measure flour that contains xanthan gum. King Arthur is my favorite brand!
Dairy-Free: I have successfully made my gluten-free scones with dairy-free sour cream! You'll also need to use dairy-free butter and milk.
Nut-Free: This recipe is nut-free!
To Make-Ahead: After the dough has rested in the refrigerator for 20-30 minutes, you can freeze it for up to 5 days. Then slice and bake the scones directly from the freezer.
To Store: Gluten-free scones are best eaten the day they are baked, but they can be stored in an airtight container for up to 2 days.
To Freeze: Let them cool completely, then wrap each one in plastic wrap. Put the wrapped scones in a freezer bag, squeeze out the air, and freeze for up to 3 months. To reheat, place the frozen scones in a preheated oven at 350°F for about 10 minutes.
Nutrition
Calories: 591kcal | Carbohydrates: 93g | Protein: 5g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 455mg | Potassium: 358mg | Fiber: 4g | Sugar: 68g | Vitamin A: 3930IU | Vitamin C: 1mg | Calcium: 198mg | Iron: 2mg