Pumpkin Scones (Gluten Free Option)

Nothing Like Fall Baking

I haven’t baked in forever, but as soon as the temperature drops five degrees and the first leaf drops, I want to be in the kitchen whipping up something sweet and comforting. I’m realizing this month as I write all my fall/spooky/thanksgiving/pre-holiday related posts that…EVERYTHING IS BETTER THIS TIME OF YEAR. 

Like literally, everything is better. 

I’ve been terribly busy (hence my brief absence), but I’m so excited to be back. One goal I had this fall was to create a recipe to share and I kept coming back to the same idea: pumpkin scones.

Scones are an underrated dessert, in my opinion, that also perfectly capture the fall vibe. What is more cozy than curling up with a warm drink of choice, a book, and a scone? 

The answer is not much. So I went and made these babies, and they’re fantastic.

The scones have pumpkin spice, cinnamon, and a small amount of pumpkin (so even the non-pumpkin lovers will love them, ask Jacob), and are topped with a brown sugar glaze. I made these gluten free with a 1-to-1 flour, so if you’re not gluten free, use your regular flour of choice!

Happy Fall and Happy Baking

The Recipe

Scone Ingredients: 

• 2 ¼ C. Flour (gluten free 1-to-1 or regular flour)
• 1 stick of cold, salted butter
• ½ tsp. Cinnamon
• 2 tsp. Pumpkin Pie Spice
• 2 tsp. Baking powder
• Pinch of salt
• ½ C. brown sugar
• ¼ c. + 1 tbsp pumpkin
• 1 tsp Vanilla
• 1 egg
• ⅓ C. Heavy whipping cream

Glaze Ingredients:

• 2 TBSP butter
• 2 tbsp brown sugar
• Milk
• Powdered sugar

Directions: 

In a large bowl, combine: flour, cinnamon, pumpkin pie spice, baking powder, and a pinch of salt.

Cut the cold butter into small pieces and combine with the flour mixture. You can use a pastry cutter, or use your hands to rub the butter into the flour. Work the mixture until slightly crumbly and no large chunks of butter remain.

In a separate, small bowl, combine: egg, brown sugar, pumpkin, vanilla, and heavy whipping cream. Mix until smooth

Form a well in the middle of the flour mixture. Pour in the mixture from the small bowl. Stir until just combined — don’t overwork the dough.

Place the dough on a cookie sheet lined with parchment paper and form into a disk about 1 inch high. Cut into 8 triangles/wedges. Separate the triangles/wedges so each scone is about two inches apart. Place in the fridge and preheat the oven to 400 degrees.

Once the oven is preheated, bake the chilled scones for 20-25 minutes.

While the scones are baking, make the glaze. Combine the brown sugar with 2 tablespoons of softened butter. Mix until smooth. Add in a splash of milk and powdered sugar. Add milk and powdered sugar as needed until you reach your desired consistency. Pour over the warm scones and let dry. 

Enjoy 🙂