Go Back
–+ servings
Samantha

Gluten Free Pumpkin Scones

5 from 2 votes
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!
Print Recipe Pin Recipe
Prep Time 8 minutes
Cook Time 20 minutes
Total Time 28 minutes
Servings: 8 scones
Course: Breakfast, Snack
Cuisine: American
Calories: 208
Ingredients Method Nutrition

Ingredients
  

Maple Glaze:
  • 1 cup powdered sugar
  • 2 tbsp heavy cream
  • 2 tbsp water
  • 1/2 tsp maple extract

Method
 

  1. Preheat your oven to 325 degrees F, line a large baking sheet with parchment paper and set aside.
  2. In a large bowl whisk together your almond flour, coconut flour, sugar, baking powder, pumpkin spice, and salt. Set aide.
  3. 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.
  4. 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.
  5. Bake for 20-25 minutes, or until the tops turn golden brown. Allow to cool completely before icing.
Glaze:
  1. To make your glaze, whisk together all of your ingredients and spread evenly over top of each scone and enjoy!

Nutrition

Serving: 1sconeCalories: 208kcalCarbohydrates: 9.6gProtein: 7.5gFat: 16.8gFiber: 3.9gSugar: 1g

Tried this recipe?

Let us know how it was!