These soft, fluffy, fall-spiced Pumpkin Scones taste lighter and melt in your mouth with every bite and sip of coffee. These are the perfect alternative to the Starbucks scone.

Gluten Free Pumpkin Scones are drizzled with a maple glaze, and are sitting on parchment paper

I love the Pumpkin Scones at Starbucks just as much as anyone!

However, sometimes I want something lighter, healthier, or more affordable.

These scones give you pumpkin, fall, cake-y satisfaction. But, they’re more airy and have real pumpkin in them. They’re a great addition to your fall baking list.

If you like this recipe, you’ll also probably like my Blueberry Scones and my Sweet Potato Biscuits.

Ingredients for Pumpkin Scones

Ingredients for the pumpkin scone which includes almond flour tapioca flour, butter, egg, coconut sugar, cold butter and milk.

The ingredients for these Pumpkin Scones are fall, spice, and everything nice:

Pumpkin Scones

Almond flour, fine and blanched

Tapioca flour

Baking powder

Salt

Pumpkin pie spice

Coconut sugar

Pumpkin Puree

Milk, your choice

Egg

Butter, cold

Maple Pumpkin Icing

Powdered sugar

Maple syrup

Vanilla extract

Pumpkin pie spice

How to Make Pumpkin Scones Step by Step

Mix the almond flour, tapioca flour, coconut flour, baking powder, salt, and pumpkin pie spice in a bowl.
Add cubed cold butter.
Blend with a fork or pastry blender, work on top of the butter back and forth multiple times.
Blend until an even and crumbly mixture is formed.
Make a well in the middle of the mixture.
Add the egg, milk, and pumpkin puree.
Stir well until flour is well incorporated. The dough should be soft and a little bit sticky. Cover and freeze for 35 – 45 minutes. Roll the dough into a thick disk.
use a sharp knife and cut the disk into 8 triangular wedges. Brush a little bit of milk over the tops of each wedge (optional).
Bake for 18 – 20 minutes or until the edge is golden brown crispy.

Lastly, bake in the preheated oven for about 20 mins or until lightly browned on top, and let it cool for 15 – 20 minutes.

Tips

  1. If the dough appears to be sticking, you can oil up the knife.
  2. In the case that dough is truly too sticky to work with, place in the freezer for 10 more minutes to firm.

Then, in a bowl mix together all the ingredients for the icing. Add more or less milk depending on your consistency preferences. In this case, I like to ice the scones while they are still warm.

Allow to cool for a bit and enjoy!

Tips to Make Almond Flour Scone?

In recipe testing these Pumpkin Scones, I’ve got a few tips under my sleeves:

  • Cold ingredients– In this case, you want the butter and eggs to be cold. This prevents the ingredients from melting before the scones are baked which preserves their texture.
  • Food Scale – I do recommend using a food scale for measuring the flours for the most ideal texture.
  • Over-mixing – I know it’s easy to get carried away, but make sure you do not overwork the dough – it’s okay if the dough has a couple lumps!
  • Chilling – it’s imperative that you chill the scones before baking. Again, this comes down to making sure the butter does not melt before the scones are baked.
  • Oven temperature – Most ovens reach the target temperature about 10 minutes after the “beep.” I use an oven thermometer to ensure the oven is at the right temp and accurate time.
Gluten Free Pumpkin Scones are drizzled with a maple glaze, and are sitting on parchment paper

Trouble Shooting Ideas

Why do my scones flatten out?

In this case, your scones may have flattened out because the cold ingredients were given time to melt.

Additionally, if you are oiling your baking sheet, do not go overboard! The scones can pick up the extra grease. For this reason, I like lining my baking sheet with parchment paper.

Should you put eggs in scones?

Absolutely, eggs help bind all the ingredients together, plus they add to the rich texture and flavor.

Should you cover scones after baking?

Generally, I recommend covering scones before baking, either with foil, plastic wrap or even in a plastic zip-lock. This prevents them from drying out!

Gluten Free Pumpkin Scones are drizzled with a maple glaze, and are sitting on parchment paper

How to Store Pumpkin Scones

Generally, you can place the scones on your kitchen counter, covered for a day.

After, I recommend storing in an airtight container in the fridge for 5 days.

Can you freeze scones?

YES you can freeze them!

However, I recommend freezing without icing. The icing does not heat up well, so I like making it fresh when I thaw my scones.

How to Serve Pumpkin Scones

Without a doubt, these pumpkin scones are best served fresh!

Generally, I like having them with a cup of hot coffee or tea. Additionally, they’re a great snack to bring with you on the go – super filling AND festive.

What other pumpkin recipes would you like to see? Leave a comment below.

I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

Gluten Free Pumpkin Scones are drizzled with a maple glaze, and are sitting on parchment paper with a bite taken out of one

Gluten Free Pumpkin Scones are drizzled with a maple glaze, and are sitting on parchment paper with a bite taken out of one

Get the recipe:Pumpkin Scones {Almond Flour}

Yield: 8
Prep Time: 50 minutes
Cook Time: 20 minutes
Total Time: 1 hour 10 minutes
These soft, fluffy, fall-spiced Pumpkin Scone taste lighter and melt in your mouth with every bite and sip of coffee. Need a Starbucks alternative? Healthy. Gluten-free.
5 stars (2 reviews)
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Ingredients

Pumpkin Scones

  • 1 1/2 cups fine blanched almond flour 180g
  • 3/4 cup tapioca flour 90g
  • 3 tbsp coconut flour 30g
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tbsp pumpkin pie spice
  • 1/2 cup pumpkin puree
  • 2 tablespoons milk*
  • 3/4 cup coconut sugar**
  • 1 egg
  • 6 tbsp cold butter***

Maple Pumpkin Icing

  • 2/3 cup powdered sugar
  • 1 tbsp maple syrup
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp pumpkin pie spice

Equipment

Instructions 

  • Mix the almond flour, tapioca flour, coconut flour, baking powder, salt, and pumpkin pie spice in a bowl.
  • Add the butter blend with a fork or pastry blender until an evenly crumbly mixture forms.****
  • Make a well in the center of the crumbly mixture and add the egg, milk, and pumpkin puree. Stir well until the flour is well incorporated. The dough should be soft and a little bit sticky.
  • Wrap the dough in plastic wrap and place the dough in a bowl. Place the bowl in the freezer for 30-45 minutes or refrigerate overnight.
  • Preheat your oven to 400 degrees and line a large baking sheet with parchment paper.
  • Roll the dough into a thick disk.
  • Use a sharp knife and cut the disk into 8 triangular wedges. If the dough appears to be sticking, you can oil up the knife.*****
  • Separate wedges with a rubber spatula or your hands and place them 2” apart on the baking sheet.
  • Finally, brush a little bit of milk over the tops of each wedge (optional).
  • Bake in the preheated oven for about 20 mins or until lightly browned on top and let it cool for 15 – 20 minutes.
  • Mix all the ingredients for the icing in a bowl. Add more or less milk depending on your consistency preferences. Drizzle icing over your scones.
  • Allow to cool for a bit and enjoy!

Notes

* Add an additional 1-2 tablespoons to brush on top of the scones.
** Use up to 1 cup of sugar if you prefer sweeter scones. Since we add maple icing on top of the pumpkin scone, I prefer it a little less sweet.
*** Use vegan butter or ghee for a dairy-free option.
**** Don’t have a pastry cutter? You can also pulse the dry mixture and butter a few times in a food processor to break it into smaller pieces.
***** In the case that dough is truly too sticky to work with, place it in the freezer for 10 more minutes to firm.

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.

Author: Shuang Shuang Liang
Course: Desserts
Cuisine: American