These gluten free, dairy free pumpkin scones are simple and delicious. I love the spices, the softness and the ease.
Just Plain Good
We don’t wait for fall to make these pumpkin scones. We make them all year round!
My oldest son just requested them for his birthday breakfast. They are that loved around here.
Gluten Free or Whole Grain
The recipe is easily made with gluten free flour – I typically use Bob’s Red Mill, Arrowhead Mills Organic 1:1 or King Arthur’s Measure for Measure or I like this homemade gluten free flour recipe from Minimalist Baker.
I have also made this recipe with whole grain Einkorn flour instead of the gluten free flour. The whole grains increase the nutrition but Einkorn flour is not gluten free so use what is best for your family.
Dairy Free
This recipe can be made with butter or coconut oil. They are delicious with either. I prefer a grass fed organic butter or an organic, cold press unrefined coconut oil. Both give your body good healthy fats.
There is also coconut milk used in the recipe. I use the canned coconut milk from Trader Joe’s or Azure Standard. Neither of their milks have any added gums to change the texture. If you can use dairy, you can go ahead and use buttermilk or yogurt that has been thinned with a bit of water.
Different Texture
These scones are different in their texture than normal scones. Gluten free bakes up better when the dough is more moist, so don’t be nervous when you are mixing it up.
Because the dough is pretty soft, instead of rolling them out and cutting them, I simply scoop them with a large cookie scoop and flatten them with my fingers before baking them.
It actually makes the whole process really quick and efficient!
Gluten Free Pumpkin Scones
2 cups gluten free flour (or whole grain einkorn or other whole grain flour)
1 cup almond flour
¾ cup coconut sugar
2 teaspoons pumpkin pie spice
1½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
¾ cup coconut oil, softened or butter, softened
¾ cup pumpkin puree
¼ cup coconut milk, buttermilk or thin yogurt
Preheat the oven to 350 degrees.
In a large bowl, add the gluten free flour, almond flour, coconut sugar, and spices. Stir everything together. Add the liquid ingredients and stir until everything is all combined. Don’t over mix. Just stir until there are no flour streaks remaining.
Prepare a cookie sheet with parchment paper or a silpat liner. With a large cookie scoop (mine is a 3 tablespoon size), scoop out the dough onto the prepared cookie sheet. Flatten the scones to a little less than 1/2 inch with your fingers or a fork. Bake for 15-20 minutes until the tops start to crack just a tiny bit. Drizzle with glaze (1/2 cup powdered sugar and 2-3 teaspoons water) if desired. Serve!
