Of course, it wouldn’t be Fall without a pumpkin scone, the treat I think everyone has to have at least once in the season. I was recently reminded how important gluten free options are for folks with autoimmune disorders. While I like to caution my readers not to overdo the treats labeled “gluten free,” everyone deserves a pumpkin scone with maple glaze at least once during the season.
Gluten Free Pumpkin Scones with Maple Glaze are Fall’s Best Comfort Food
Scones can be dessert, breakfast or that mid afternoon snack. These will disappear quickly, and make a wonderful brunch item, perhaps along with this Autumn Frittata.
This is not as crumbly as a regular scone, because gluten free products don’t do that. However, if you let these scones completely cool, the texture improves, is more dense than a pumpkin bread, and similar to a fluffy biscuit, yet distinctly a scone sweetened with organic sugar and maple syrup.
I used a lot more pumpkin than what I’ve seen in other recipes, but I’m not changing a thing. These disappeared quickly. I stuck with Bob’s Red Mill 1 to 1 gluten free baking flour. If you have maple extract, you can use that to make a glaze. I made my own baker’s sugar by putting organic cane sugar in the Vitamix and then mixed with maple syrup to make a glaze. You can use confectioner’s sugar for the glaze part.
These are just as good as my gluten free strawberry scones. I have a quite a few gluten free baking options you might want to check out.
My gluten free biscuits have a video and are one of my most popular posts.
- 2¼ cup gluten free flour (order here)
- 1 tablespoon baking powder (order here)
- 1 teaspoon sea salt
- 6 tablespoons unsalted butter (order here)
- ½ cup organic cane sugar plus 2 tablespoons (order here)
- 1 tablespoon pumpkin pie spice or cinnamon (recipe here)
- ½ cup heavy cream
- ⅔ cups pumpkin puree
- 1 egg
- 2 tablespoons tablespoons maple syrup (order here)
- 2 tablespoons melted butter
- 1 cup confectioner's sugar (or make your own - see note)
- ¼ teaspoon maple extract (order here)
- 1 cup confectioner's sugar
- 2 tablespoons milk
- Mix gluten free flour, baking powder, sea salt, pumpkin pie spice and ½ cup sugar in a bowl.
- Cut butter into small cubes. Freeze for 15 minutes. Mix into the dry ingredients.
- Mix pumpkin egg, milk, pumpkin puree.
- Mix the pumpkin puree mixture into the flour mixture.
- Bring together to form a round of dough. Pat down.
- Cut into 8 pieces.
- Bake at 400 degrees for 20-25 minutes or until golden brown.
- Put confectioner's sugar in small bowl. Mix maple syrup and melted butter together. Add i slowly, not adding all in. Only add until you have the consistency you want to drizzle onto the scones. If you think it's too runny, add more confectioner's sugar.
- Put glaze on while scones are still hot.
- Heat butter. Add in confectioner's sugar and maple extract. Mix well.
- Drizzle on scones while scones are still hot.
- IMPORTANT: Cool completely before eating.