Moist Gluten Free Pumpkin Scones
Soft, tender and moist, these gluten-free pumpkin scones are bursting with Fall flavor and just waiting for you to dip them in a cozy cup of coffee. Enjoy these scones made using rolled oats, all purpose gluten free baking flour, organic cane sugar and vegan butter.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Cuisine: American, gluten free, vegan
Keyword: Fall, gluten free scones, pumpkin scones
Servings: 6 scones
- 1 ½ cup all purpose gluten-free baking flour
- 1 cup gluten-free oats
- ½ cup organic cane sugar or coconut sugar
- 2 tsp baking powder
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- ½ tsp sea salt
- ¼ cup almond milk
- ¼ cup vegan butter melted and slightly cooled
- ¼ cup pumpkin puree
- 1 flax egg (see notes) or one large egg
- 1 tsp vanilla extract
for the glaze
- ½ cup powdered sugar
- 1 tbsp almond milk
- 1 tbsp maple syrup
- 1 tbsp chopped pecans
Preheat the oven to 350 F° and prepare a baking sheet with parchment paper.In a large bowl, stir together the flour, oats, sugar, baking powder and spices.
In another bowl, whisk together the almond milk, pumpkin puree, flax 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 1 ½ inch disc and then cut into 6 evenly sized pieces. Separate the pieces and place them on the baking sheet. Bake for 20-24 minutes.
Once cooled, stir together the glaze and drizzle over scones. Top with chopped pecans.
These scones are best if stored lightly covered at room temperature for 2 days or covered in the refrigerator for 5 days.
These scones can be stored in an airtight container in the freezer for up to 3 months.
For 1 flax egg, stir together 1 tablespoon ground flax and 3 tablespoons for water and let it sit for at least 3 minutes to gel.
This post was updated on August 4, 2021.