Gluten Free Iced Pumpkin Scones

Gluten Free Iced Pumpkin Scones

With the Fall season in full swing it’s the perfect time to celebrate the season with these moist gluten free and vegan pumpkin scones!

Gluten Free Iced Pumpkin Scones

Here’s What You’ll Need To Make These Pumpkin Scones:

  • All purpose gluten free flour ( I used King Arthur, if you use a different brand the texture may be affected as all brands are created differently).
  • Brown sugar
  • Pumpkin puree
  • Pumpkin pie spice
  • Vegan butter
  • Vanilla
  • Cinnamon
  • Non-dairy milk (or normal milk)
  • Powdered sugar (for the glaze)
Gluten Free Iced Pumpkin Scones

How To Make The Scones:

The scones are S I M P L E to make so lets get started!

1. You’ll start by mixing all of the dry ingredients together in one large bowl.

2. Then, with a pastry cutter or a fork (that’s what I used), you will add in the cold cubed butter and cut it. As you cut the butter the dough very crumbly and should resemble the image below. I find cutting the butter is the quickest when you mix the fork or pastry cutter with the ingredients in a forward and backward motion. Occasionally, coming to the center and continuing the mixing pattern.When done cutting the butter set aside.

3. Add all the wet ingredients together in a medium-sized bowl.

4. Then, add the wet to the dry.

5. Sprinkle flour on a solid surface and form a ball with the dough. Kneed the dough about 2-3 times and then form it into a large circle that is about 1 inch thick.

6. Cut the scones in 8 equal pieces and place on parchment paper and store them in the freezer for 15 minutes. Storing the scones in the freezer will help them keep their shape. When I was making batch after batch trying to get the recipe the way I wanted it I kept finding my scones would spread more than I wanted. Luckily, I picked up this trick from Sally’s Baking Addiction and it did the trick! No more scone spread!

7. Bake the scones for 18-20 minutes.

Gluten Free Iced Pumpkin Scones

How To Make The Icing

While the scones are in the oven it’s a perfect time to make the drizzleiscious icing!

For those of you who have been around the blog a few times this icing recipe will be nothing new to you as it is my go-to for all icing.

All you have to do is combine powdered sugar, non-dairy milk, and vanilla extract (optional but I recommend it) together and give it a mix! If you prefer a thicker icing I would recommend adding minimal non-dairy milk.

Gluten Free Iced Pumpkin Scones

What The Dough Should Look Like

The dough should appear thick, like the two images above and below. When cutting the scones I recommend wetting your knife after each cut. By doing this you will prevent the scone dough from overlapping as you drag the knife across the scones.

Gluten Free Iced Pumpkin Scones

I also recommend only sprinkling a bit of flour on the surface and not going crazy. The extra flour may result in a drier scone.

For The Icing

This is the easy part! All you will do is take 1/2 cup of powdered sugar (if it is very clumpy I would recommend sifting it first), 1/8-1/4 tsp of vanilla (depending on how much vanilla flavor you would like), and 1-2 Tablespoons of milk.

The less milk you add the thicker the icing will be.

Gluten Free Iced Pumpkin Scones

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Gluten Free Iced Pumpkin Scones

  • Author: Aimee Wera
  • Prep Time: 25
  • Cook Time: 20
  • Total Time: 55 minutes
  • Yield: 8 scones with icing 1x
  • Category: Breakfast, Snack
  • Method: Bake

Description

Yummy Fall-flavored Gluten Free and Vegan Pumpkin Scones that are bursting with flavor! 


Scale

Ingredients

For The Scones

  • 2 cups + 1 TBSP all purpose gluten free flour ( I used King Arthur brand)
  • 1/3 cup packed dark brown sugar (or light, I wanted a stronger flavor so I used dark)
  • 1/2 cup pumpkin puree
  • 1/2 cup cold butter, cubed
  • 2 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1 1/4 tsp vanilla extract
  • 1 tsp cinnamon 
  • 1 1/2 tsp pumpkin puree
  • 1/4 cup non-dairy milk

Icing:

  • 1/2 cup powdered sugar
  • 1 TBSP non-dairy milk
  • Optional: 1/8-1/4 tsp vanilla extract

Instructions

 

  1. Preheat the oven to 400 and line a baking sheet with parchment paper.
  2. Mix all of the dry ingredients together in one bowl. Add in the cubed butter to the dry ingredients and cut the butter with a pastry cutter or fork.  As you cut the butter the dough very crumbly and should resemble the image below. I find cutting the butter is the quickest when you mix the fork or pastry cutter with the ingredients in a forward and backward motion. Occasionally, coming to the center and continuing the mixing pattern.When done cutting the butter set aside.
  3. Add all the wet ingredients together in a medium-sized bowl.
  4. Add the wet to the dry.
  5. Sprinkle a little flour (1-2 TBSP, I would go on the lighter side as adding to much flour will result in a dry scone) on a solid surface and form a ball with the dough. Kneed the dough ball about 2-3 times and then form it into a large circle that is about 1 inch thick.
  6. Cut the scones in 8 equal pieces and place on parchment paper and store them in the freezer for 15 minutes. Storing the scones in the freezer will help them keep their shape. When I was making batch after batch trying to get the recipe the way I wanted it I kept finding my scones would spread more than I wanted. Luckily, I picked up this trick from Sally’s Baking Addiction and it did the trick! No more scone spread!
  7. Bake the scones for 18-20 minutes. While the scones are in the oven, let’s prepare the icing!
  8. Combine all of the icing ingredients in a small bowl and give it a good mix. I recommend adding the milk slowly as you may want a thinner or thicker texture. For a thicker icing add less milk and for a thinner texture simply add more milk. 
  9. Once the scones appear golden on they will be ready to take out. Let the scones cool for 10-12 minutes and then drizzle the icing over them with a spoon.

Notes

I used King Arthur branded all purpose gluten free flour. if you use another brand the results may not be the same as all gluten free all purpose flours are prepared differently.

You can add more pumpkin pie spice if you would like a stronger pumpkin flavor as these are on the mild side. These sones are not very sweet so I recommend always adding the icing in the recipe to them.


Nutrition

  • Serving Size: 1 scone with icing
  • Calories: 279
  • Sugar: 8
  • Fat: 11
  • Carbohydrates: 44
  • Fiber: 3
  • Protein: 1

Keywords: Scones, pumpkin, gluten free scones, dairy free scones, vegan scones, eggless, breakfast, healthy scones, pumpkin spice