Oh, hello fall baking! Is there anything better than the smell of pumpkin spice wafting through the kitchen? I think not! And with more and more folks looking for gluten-free options, I just *had* to perfect a pumpkin scones recipe gluten free that everyone could enjoy. Seriously, even my gluten-loving friends devour these!
I’ve played around with so many gluten-free recipes over the years (some total flops, let me tell you!), but this one? This one’s a keeper. It’s super easy, incredibly flavorful, and the texture? Spot on! You won’t even miss the gluten, I promise. Plus, it’s the perfect excuse to use up that can of pumpkin puree sitting in your pantry. Let’s get baking!
Why You’ll Love This Pumpkin Scones Recipe Gluten Free
Okay, so why *this* pumpkin scones recipe? Trust me, there are tons out there, but here’s why you’ll be obsessed:
Quick and Easy
Seriously, these come together in under 40 minutes! Perfect for those busy fall mornings.
Delicious Pumpkin Flavor
Real pumpkin puree and those warm spices? It’s like autumn in every bite. My favorite part is that little hint of nutmeg!
Gluten Free Goodness
Yep, totally gluten-free! So everyone can enjoy these without worry. No weird textures, I promise!
Perfect Fall Treat
I mean, pumpkin scones just *scream* fall, right? They’re the coziest little things.
Versatile
Breakfast, brunch, snack… honestly, I’ve been known to eat these at any time of day. Don’t judge!
The Best Pumpkin Scones Recipe Gluten Free Ingredients
Alright, let’s talk ingredients! Getting these right is key to the *best* gluten-free pumpkin scones. Here’s what you’ll need – don’t skimp! And pay attention to the notes; they’re important, I swear.
Dry Ingredients
Gotta have the dry stuff! This is where the magic *starts*, you know?
2 cups gluten-free all-purpose flour
Now, listen up! You *need* a measure-for-measure gluten-free blend here. Trust me on this one!
1/2 cup granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp pumpkin pie spice
Wet Ingredients
And now for the *other* half of the magic! Don’t even think about skipping these!
1/2 cup cold unsalted butter
Cut it into small cubes! Seriously, cold butter is KEY.
1/2 cup pumpkin puree
NOT pumpkin pie filling! I’m serious! There’s a difference!
1/4 cup milk
Or non-dairy milk, if that’s your jam. Almond milk works great!
1 tsp vanilla extract
Optional
Okay, these are optional… but not really. Just sayin’.
Coarse sugar
For sprinkling on top. It adds a little sparkle and a *lot* of yum!
How to Make Pumpkin Scones Recipe Gluten Free: Step-by-Step Instructions
Okay, here’s the deal. Making these gluten-free pumpkin scones is easier than you think! Just follow these steps, and you’ll be golden (literally!). Don’t get intimidated, I’m here to walk you through it!
Preparing the Dough for Your Gluten Free Pumpkin Scones
First things first, preheat that oven to 400°F (200°C)! You’ll also want to line a baking sheet with parchment paper. Makes cleanup a breeze, trust me. Next, whisk together all those dry ingredients in a big bowl. Then, cut in the cold butter – I use a pastry blender, but your fingers work just fine! You want it to look like coarse crumbs. In a separate bowl, mix the pumpkin puree, milk, and vanilla. Add the wet stuff to the dry stuff, and mix until *just* combined. Seriously, don’t overmix!
Shaping and Baking Your Pumpkin Scones Recipe Gluten Free
Turn the dough out onto a lightly floured surface (gluten-free flour, of course!). Gently pat it into a 1-inch thick circle. Now, use a knife or cookie cutter to cut out your scones! Place them on that prepared baking sheet, brush the tops with milk, and sprinkle with coarse sugar (if you’re feeling fancy, which I always am!). Bake for 18-20 minutes, or until they’re beautifully golden brown. Keep an eye on them; ovens can be tricky!
Cooling and Enjoying Your Gluten Free Pumpkin Scones
Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely (or, you know, mostly completely, if you can’t resist!). And that’s it! You’ve got yourself some amazing gluten-free pumpkin scones. Enjoy!
Tips for Perfect Pumpkin Scones Recipe Gluten Free
Want perfect pumpkin scones every time? Of course, you do! Here are a few little secrets I’ve learned along the way. These tips are *gold*, trust me!
Keep the Butter Cold
Seriously! Cold butter is the key to those flaky scones we all crave. Don’t skip this step!
Don’t Overmix
This is *so* important, especially with gluten-free flour. Overmixing = tough scones. And nobody wants that!
Handle Dough Gently
Gluten-free dough can be a little delicate, so be gentle with it! No need to manhandle it!
Oven Temperatures
All ovens are different, right? So, keep an eye on your scones! They might need a minute or two more (or less!).
Ingredient Notes and Substitutions for Pumpkin Scones Recipe Gluten Free
Okay, let’s talk swaps! Sometimes you’re missing an ingredient, or you’ve got preferences, right? Here’s the lowdown on substitutions for this pumpkin scones recipe gluten free.
Gluten-Free Flour
Seriously, a measure-for-measure blend is your best bet. I’ve tested so many, and this is the winner, hands down!
Milk
Don’t have regular milk? No problem! Almond milk, soy milk, oat milk… whatever you like works great!
Pumpkin Pie Spice
Out of pumpkin pie spice? No sweat! Mix cinnamon, ginger, nutmeg, and cloves. Boom! Homemade spice!
Sugar
Want to try something different? Coconut sugar can work! It’ll add a *slight* caramel-y flavor, which is kinda amazing, TBH.
Pumpkin Puree
This is important! Make *sure* you’re using pumpkin puree and NOT pumpkin pie filling. They are NOT the same thing! Trust me; I’ve made that mistake before. Oops!
FAQ About This Pumpkin Scones Recipe Gluten Free
Got questions about these amazing pumpkin scones recipe gluten free? I’ve got answers! Here are a few things folks often ask me, so you can bake with total confidence!
Can I make these pumpkin scones recipe gluten free ahead of time?
You bet! You can make the dough, wrap it well, and chill it for up to 24 hours. Or, bake the scones and store them in an airtight container. They’re best fresh, but still yummy the next day!
Can I freeze these pumpkin scones recipe gluten free?
Yep! Just let them cool completely, then wrap them individually in plastic wrap and pop them in a freezer bag. They’ll keep for up to a month! Thaw them at room temperature before reheating.
What is the best way to reheat these pumpkin scones recipe gluten free?
I like to warm them in a 350°F (175°C) oven for about 5-10 minutes. Or, if you’re impatient (like me!), microwave them for a few seconds. Just watch out, they can get a little soft in the microwave!
Can I add chocolate chips to this pumpkin scones recipe gluten free?
Oh, you know it! Add about 1/2 cup of your favorite chocolate chips to the dough. Trust me; pumpkin and chocolate are a match made in heaven!
Storing and Reheating Your Pumpkin Scones Recipe Gluten Free
Okay, so you’ve got leftover pumpkin scones? Lucky you! Here’s how to keep ’em fresh and delicious. Because nobody wants a stale scone, am I right?
Storing
Just pop those beauties in an airtight container at room temperature. They’ll stay pretty good for a couple of days, but let’s be real, they probably won’t last that long!
Reheating
Want that warm, fresh-baked feeling again? You can reheat them in the oven (for a few minutes) or zap ’em in the microwave (but be careful, they can get a little soft!). Enjoy!
Nutritional Information for Pumpkin Scones Recipe Gluten Free
Okay, so I’m not gonna give you exact nutritional information for this pumpkin scones recipe gluten free. Why? Because it can vary *so* much depending on the brands of ingredients you use! Just keep in mind that nutrition info is an estimate, and I’m not providing a precise breakdown. Thanks for understanding!
Enjoyed This Pumpkin Scones Recipe Gluten Free?
Loved these pumpkin scones? Awesome! Leave a comment below, rate the recipe, and share it with your friends! Happy baking!
Print
