For a special pumpkin treat this Fall, you have to make these gluten free pumpkin scones with sweet glaze. Tender scones full of pumpkin spice flavor and made gluten and dairy free!
What you need to make these gluten free pumpkin scones
These tender and fluffy scones are so easy to make, you will be nibbling on them with your coffee before you know it.
So here’s what you need to make them:
- gluten free baking flour, I used an all purpose from Bob’s
- gluten free rolled oats because you know I love my oats!
- baking powder
- pumpkin pie spice
- cinnamon
- granulated sweetener of choice but if you want to cut down the sugar, Truvia will also work–I’ve tested it 😉
- pumpkin puree
- almond milk
- egg
- dairy free butter or regular butter if dairy free isn’t your thing
- vanilla extract
- powdered sugar or again to cut down on the sugar you can use a mix of powdered sugar and powdered erythritol
want more delicious gluten free recipes?
Check out a few of my favorites on the blog:
You can find the complete list of gluten free recipes here.
If you are still reading this far, you definitely deserve a pumpkin scone or two and if you make them, or any other recipe from the blog, be sure to tag @peanutbutterpluschocolate on Instagram.Â
I love to see all your creations and don’t forget to follow along on Facebook and Pinterest!
Happy Baking!
Amazing Gluten Free Pumpkin Scones
Ingredients
- 1 1/2 cup gluten free baking flour all purpose
- 1 cup gluten free oats
- 1/2 cup granulated sugar Truvia also works
- 2 tsp baking powder
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/4 cup almond milk
- 1/4 cup pumpkin puree
- 1 egg large
- 1/4 cup dairy free butter melted and slightly cooled
- 1 tsp vanilla extract
for the glaze
- 1/2 cup powdered sugar
- 1-2 tbsp almond milk
- 1 tbsp crushed walnuts or pecans
Instructions
- Preheat the oven to 425 F and prepare a baking sheet with parchment paper.In a large bowl, stir together the flour, oats, sugar, baking powder and spices and then set it aside.
- In another bowl, whisk together the almond milk, pumpkin puree, egg, melted butter and vanilla until combined. Add the wet ingredients to the dry and stir using a ruber spatula just until combined and no dry bits remain. Shape the dough into a disc and then cut into 6 evenly sized pieces. Separte the peices and place them on the baking sheet. Bake for 12-14 minutes.
- Once cooled, stir together the glaze and drizzle over scones and top with crushed walnuts or pecans if desired.
Notes
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