It is pumpkin season so don’t go another minute without these gluten free pumpkin scones topped with a maple glaze. Perfectly pairs with a cup of hot coffee!
Gluten Free Pumpkin Scones are a delicious treat that can be enjoyed by anyone, regardless of dietary restrictions. These scones offer a delightful combination of flavors, with the warm and comforting taste of pumpkin shining through. They are a perfect option for individuals who follow a gluten-free lifestyle. These scones can be a great addition to any gathering or enjoyed as a special treat with a cup of tea or coffee. With their soft texture and irresistible aroma, these scones are sure to please anyone who loves the flavors of fall. Give them a try and experience the wonderful taste of gluten-free pumpkin scones for yourself!
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INGREDIENTS YOU NEED
- 1 3/4 cups almond flour
- 1/4 cup coconut flour
- 1/3 cup sugar
- 2 tsp baking powder
- 1 1/2 tsp pumpkin spice
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup pumpkin puree
- 2 tbsp unsalted butter melted
- 1 tsp vanilla extract
Maple Glaze:
- 1/2 cup powdered sugar
- 2 tbsp heavy cream
- 2-3 tbs water
- 1/2 tsp maple extract
Instructions To Make Gluten Free Pumpkin Scones
- Preheat your oven to 325 degrees F, line a large baking sheet with parchment paper and set aside.
- In a large bowl whisk together your almond flour, coconut flour, sugar, baking powder, pumpkin spice, and salt. Set aide.
- In a separate large bowl mix together your eggs, pumpkin puree, melted butter, and vanilla extract until smooth. Mix in your almond flour mixture and stir everything together with a rubber spatula until well incorporated.
- Place your dough on your parchment paper lined baking sheet and flatten your dough until it is in a circular 2 inch disk. Cut into 8 wedges and space apart.
- Bake for 20-25 minutes, or until the tops turn golden brown. Allow to cool completely before icing.
Gluten Free Pumpkin Scones
Ingredients
- 1 3/4 cups almond flour
- 1/4 cup coconut flour
- 1/3 cup sugar
- 2 tsp baking powder
- 1 1/2 tsp pumpkin spice
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup pumpkin puree
- 2 tbsp unsalted butter melted
- 1 tsp vanilla extract
Maple Glaze:
- 1 cup powdered sugar
- 2 tbsp heavy cream
- 2 tbsp water
- 1/2 tsp maple extract
Instructions
- Preheat your oven to 325 degrees F, line a large baking sheet with parchment paper and set aside.
- In a large bowl whisk together your almond flour, coconut flour, sugar, baking powder, pumpkin spice, and salt. Set aide.
- In a separate large bowl mix together your eggs, pumpkin puree, melted butter, and vanilla extract until smooth. Mix in your almond flour mixture and stir everything together with a rubber spatula until well incorporated.
- Place your dough on your parchment paper lined baking sheet and flatten your dough until it is in a circular 2 inch disk. Cut into 8 wedges and space apart.
- Bake for 20-25 minutes, or until the tops turn golden brown. Allow to cool completely before icing.
Glaze:
- To make your glaze, whisk together all of your ingredients and spread evenly over top of each scone and enjoy!
Nutrition
Frequently Asked Questions About Gluten Free Pumpkin Scones
If you do not have any maple extract on hand and don’t want to buy any, just use vanilla extract in it’s place for a vanilla glaze.
Yes! These pumpkin scones can be frozen in an airtight container for up to 6 months.
More Recipes You Might Enjoy:
- Quick and Easy Keto Stovetop Candied Pecans
- Sugar Free Keto Pumpkin Spice
- Easy Keto Gluten Free Pumpkin Pie
- Easy Baked Sugar Free Gluten Free Keto Pumpkin Donuts
- Easy Moist Gluten Free Sugar Free Pumpkin Bread
- Easy Homemade 2 Ingredient Vanilla Extract
- Keto Sugar Free Gluten Free Lemon Poppy Seed Loaf
- Easy Sugar Free Almond Flour Banana Muffins
- Gluten Free Keto Strawberry Scones
- Fall Recipes
- Gluten Free Muffins & Loaves
- Keto Muffins & Loaves
These scones were amazing!
So glad you enjoyed them!
Made this twice already. It’s a hit with everyone. Thank you!
Love to hear this!!