Pumpkin Scones

Pumpkin Scones



  • 1 1/2 cup Baking Free™ gluten-free All Purpose Flour (186 g)
  • 1/4 cup Positively Free Instant Oats
  • 1/2 teaspoon baking powder
  • 1 tablespoon brown sugar
  • 1/4 teaspoon salt
  • 1 heaped tablespoon pumpkin pie spice mix (recipe posted Oct. 22, 2015)
  • 1/2 teaspoon xanthan gum
  • 1 stick cold butter, cubed
  • 1/2 teaspoon vanilla
  • 1/4 cup almond milk
  • 1/4 cup pumpkin puree
  • 1 egg

Maple Glaze

  • 1/3 cup powdered sugar
  • 2 tablespoons good maple syrup
  • 1/2 teaspoon water


Step 1
Preheat oven to 400 degrees F. Prepare baking sheet with parchment paper.
Step 2
Add flour, oats, baking powder, brown sugar, pumpkin pie spice, xanthan gum and salt to a food processor and process to combine. Add butter cubes and pulse until pea-sized.
Step 3
Transfer flour mixture to a large bowl of a stand mixer. In a separate bowl, whisk together the almond milk, pumpkin puree, egg and vanilla. On low, add the wet ingredients to the dry and mix until combined.
Step 4
Transfer batter to a floured surface, and with well floured hands, pat into a 1-inch thick circle. Cut into 8 even sections and transfer to the parchment lined baking sheet.
Step 5
Bake for 22-24 minutes or until bottoms are lightly browned. Remove from oven and let cool on baking rack for at least 5 minutes before drizzling glaze. Makes 8 scones.
Maple Glaze
Step 6
Mix the ingredients for the glaze together with a spoon in a small bowl. Once scones are cooled, drizzle glaze over scones. Serve immediately or allow to cool completely.