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Gluten Free Pumpkin Scones

Gluten free pumpkin scones recipe with maple glaze.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Servings: 8
Author: Angela Roberts


  • 2 1/4 cup gluten free flour order here
  • 1 tablespoon baking powder order here
  • 1 teaspoon sea salt
  • 6 tablespoons unsalted butter order here
  • 1/2 cup organic cane sugar plus 2 tablespoons order here
  • 1 tablespoon pumpkin pie spice or cinnamon recipe here
  • 1/2 cup heavy cream
  • 2/3 cups pumpkin puree
  • 1 egg

Maple Glaze Ingredients (using maple syrup)

  • 2 tablespoons tablespoons maple syrup order here
  • 2 tablespoons melted butter
  • 1 cup confectioner's sugar or make your own - see note

Maple Glaze Ingredients (using maple extract)

Kitchen Tools


  • Mix gluten free flour, baking powder, sea salt, pumpkin pie spice and 1/2 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.

Maple Glaze Instructions Using Maple Syrup

  • 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.

Maple Glaze with Maple Extract

  • 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.


Note: You can make your own confectioner's sugar if you have a Vitamix.