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

The Best Ever Gluten Free Lemon Blueberry Scones

The Best Ever Gluten Free Lemon Blueberry Scones

“I love dry scones that crumble everywhere!

Said no one Ever!

These Lemon Blueberry Scones are made with the perfect gluten free flour blend and are not dry like a typical scone. They do not crumble much and are packed with flavor! Which is the way I think a scone should be.

Now, you can choose to make these lemon blueberry flavored or you can swap the flavor.

You can add chocolate chips and a dash of vanilla to make a great chocolate chip scone or you could add cinnamon and a bit of nutmeg to make these more of a strictly breakfast affair.

The process:

To make these you’ll want to sift all of your flours together and then add in the baking powder and salt.

After this you’ll want to add all of the wet ingredients together in a bowl and give them a good stir until they’re combined. Then, you’ll add in the dry ingredients.

Once all of the ingredients are combined you’ll want to make a large bowl in the center of a pan with parchment paper and flatten it into a 6-7 inch circle. This is a rough estimate but that was about the size mine was. To make thicker scones, as these don’t rise as much as a typical scone without yeast, I would recommend making a smaller circe.

Here’s the ingredient deets:

  • Oat flour (or oats blended finely in a blender)
  • All purpose flour
  • Coconut flour
  • Non-dairy milk
  • Vegan butter
  • Applesauce
  • My Protein Collagen Icing
  • Himalayan sea salt
  • Blueberries
  • Lemon

It may seem like a long ingredient list but it’s well worth it and the scones themselves don’t need time to rise (as these are yeast free) and the Glaze…

Which takes only m i n u t e s to whip up.

The sweet glaze adds a great touch of sweetness to these scones and really adds that bakery-style element in my opinion.

After the scones are done baking in the oven I would recommend letting these yummy scones cool for 10-12 minutes before adding the glaze.

I prefer adding the glaze when the scones are warm, but not hot to the touch. Otherwise your tongue and tastebuds will not be able to enjoy the flavors of this scone as they will be rather scorched.

If you’re looking for more gluten free healthy recipe ideas check out my latest posts!

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The Best Ever Gluten Free Lemon Blueberry Scones

  • Author: Aimee Wera
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 Scones with Collagen Glaze 1x
  • Category: Breakfast, Dessert, Snack
  • Diet: Gluten Free

Description

The best ever gluten free scones that are not dry and boast a lemon blueberry flavor. It becomes the perfect pair with a lemon protein collagen glaze!


Scale

Ingredients

Dry Ingredients

  • 1 Cup Oat flour (or oats blended finely in a blender)
  • 1 Cup All-purpose flour
  • 1/2 Cup Coconut flour
  • 23 Tbsp Truvia or sweetener of choice
  • 1/2 tsp Baking powder
  • 1/4 tsp Sea Salt
  • 3/4 cup Blueberries

Wet Ingredients

  • 1/4 cup + 1 Tbsp non-dairy milk (You may want to add less depending on the gf all-purpose flour you use)
  • 6 Tbsp Vegan butter, cold (I used I can’t believe it’s not butter Vegan)
  • 1/2 Cup Applesauce
  • 1/2 lemon juiced

The Glaze


Instructions

  1. Preheat the oven to 350.
  2. Sift all flour into a large bowl. Then add the sweetener, salt, and baking powder in the bowl and combine.
  3. Add the butter into the large bowl and with a fork combine the butter into the flour until it forms large crumbs. 
  4. Add the non-dairy milk and applesauce to the bowl and give it a good stir.
  5. Fold in the Blueberries and place on a baking sheet in a large ball.
  6. Make the dough into a 6-7 inch circle, flattening it to your desired thickness. These will not puff up as much as a usual scone as this is an eggless recipe.
  7. I recommend dividing these into 8 pieces with a knife before baking them for 18-22 minutes.
  8. While the scones are baking whip up the glaze by making my Collagen Glaze and adding 1 lemon juiced to it.
  9. Let cool for 10-12 minutes and top with the lemon glaze in a drizzle fashion.

Notes

I used King Arthur’s gluten free all-purpose flour, which has xanthan gum in it. If you use a different gluten free flour add 1/4-1/2 tsp xanthan gum to the flour if your flour doesn’t have it in it.

Nutrition was calculated with 2 Tbsp Truvia and 2/4 batch of my Collagen Icing. 


Nutrition

  • Serving Size: 1 Scone with Glaze
  • Calories: 207
  • Sugar: 9-10 grams
  • Fat: 6
  • Carbohydrates: 36
  • Fiber: 5
  • Protein: 7

Keywords: Scones, gluten-free, dairy free, dessert, breakfast, snack, blueberry, lemon blueberry