This pumpkin scones recipe is for gluten-free pumpkin scones. They are moist and delicious and not at all dry like some gluten-free baking can be! I’m thrilled with how they turned out! They also happen to be vegan scones and are made with almond flour so they’re packed with protein.
Vegan Gluten Free Scones
Another delicious pumpkin recipe coming at ya!
I’m really excited with how this pumpkin mug cake turned out, and I want to continue the pumpkin love with a recipe for gluten-free pumpkin scones.
These healthy pumpkin scones are:
This is the time of year that lots of people turn a bit nutty about pumpkin. Sure, people like when strawberries or peaches are in season, but pumpkin love is at a whole ‘nother level!
I was curious about how all this pumpkin craziness started so I turned to Google and typed in “why are people so crazy about pumpkin”. I’m definitely not pointing any fingers here, because mine would be stained orange…I am definitely in the nuts about pumpkin camp.
Here is what I found out about pumpkins, pumpkin spice, and theories on the pumpkin frenzy:
- PSLs (Pumpkin Spice Lattes for my non-Starbucks loving friends) were introduced in 2003
- There are pumpkin-flavored beers, teas, marshmallows, soy milk, Pop-Tarts, Pringles, vodka, ice cream, protein powder, and even pumpkin-spice scented kitty litter and pumpkin-spice scented dog shampoo (is that going too far?)
- The love of pumpkin spice tends to not just be for the taste, it’s also about how it makes us feel on an emotional level
- Pumpkin spice can bring up feelings of nostalgia – the scents of cinnamon, clove, and nutmeg can bring back memories of holiday gatherings, celebrations, sharing sweets.
- Illinois is the pumpkin capital of the United States, growing the most by pound. Most of the canned pumpkin available comes from Illinois.
“…and you get a pumpkin, and you get a pumpkin, everybody gets a pumpkin!!!!!!”
By the way, if you’re not already following me on Instagram, you can follow me here. Sometimes I post yummy new recipes there that I don’t post on the blog.
Now that we have geeked out on all things pumpkin, let’s get to the gluten-free pumpkin scones!
Healthy pumpkin scones
These scones are made with almond flour, which isn’t really flour but almonds ground up very fine. Even though almond flour is not the cheapest flour out there, you can make a whole batch of these healthy pumpkin scones for the cost of a pumpkin spice latte. And you won’t get the sugar crash that can come with a PSL!
This dough will be sticky. After you pat down the dough into a circle about 1″ thick, use a knife dipped in water to cut them into 8 wedges. I tried without dipping the knife in water before cutting and it dragged too much through the dough and made it pretty messy.
I added an easy cinnamon drizzle option if you like that for your scones. Though I’m usually a frosting person, I preferred these pumpkin scones without the glaze. The glaze is yummy, but the pumpkin really shines through when they’re naked. If you have a hard-core sweet tooth, you might want to add the drizzle.
The glaze is a lovely deep brown color and definitely looks like cinnamon spice. I kept the glaze paleo by using coconut sugar. Coconut sugar doesn’t taste like coconut in the slightest – it tastes similar to brown sugar. To turn this into icing sugar, I used a small food processor and blitzed it for a couple of minutes until it was powdery.
If you are not paleo, you can use icing sugar and it will be a lighter colored drizzle.
The icing sugar drizzle sets more than the coconut sugar drizzle, but both are delicious.
Gluten-Free Pumpkin Scones
These gluten-free pumpkin scones are moist and delicious and so pumpkiny! They also happen to be vegan scones and are made with almond flour so they’re packed with protein. They're great for breakfast, a yummy snack, or even dessert!
- 2 cups almond flour
- 1/4 cup coconut sugar or any kind of granulated sugar (use erythritol for Keto scones)
- 1/2 cup pumpkin puree
- 1/4 cup cold butter, or vegan buttery spread (Earth Balance is great for a vegan option)
- 1/4 cup tapioca flour
- 1 tbsp baking powder
- 1/2 tsp sea salt
- 1/4 tsp pumpkin pie spice mix (you can also just use cinnamon here)
- 1-2 tbsp milk, any kind you like
- 1/2 cup coconut sugar (or icing sugar)
- 1-3 tsp milk (any kind)
- 2 pinches pumpkin pie spice (you can use cinnamon if you don't have this mix handy)
Preheat your oven to 350F.
Mix the almond flour, tapioca flour, sugar, baking powder, salt, and pumpkin pie spice together in a medium-sized bowl.
Using a pastry cutter or a fork, cut the butter into this flour mixture until the butter is blended in. You want the pieces of butter to be pea-sized or less.
Stir in the pumpkin puree.
At this point the dough should be almost done. Add 1-2 tablespoons of milk until it just comes together.
The dough will be slightly sticky but shouldn't be wet. Start by adding just 1 tbsp of milk and only add the other one if the dough seems dry.
Pat the dough out into a circle, around 1" thick.
Using a wet knife, slice the dough into 8 wedges.
I usually spread the wedges out slightly to give them room to bake evenly.
Bake for ~25 minutes until golden and the center is set.
If you're adding the drizzle, wait until the scones are completely cool before frosting.
If you are making the icing sugar version, just mix the milk in to the icing sugar and pumpkin pie spice a little at a time until it reaches drizzle consistency. You can also keep it thicker if you want it more spread-like.
For the coconut sugar drizzle – put the coconut sugar in a small food processor or blender. Turn it on for a minute or so, until the granulated coconut sugar becomes more like powder.
I hope you love these delicious, pumpkiny, gluten-free pumpkin scones!
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Have you ever tried gluten-free pumpkin scones before?