Gluten-free Pumpkin Pecan Scones

It’s that time again. Even though it’s unseasonably hot in Southern California, the local markets have started to push their Halloween and Fall decor. And frankly, all the pumpkins everywhere just made me have a hankering for pumpkin flavored baked goods. So in the next couple of months, you may see more pumpkin recipes from me.


Here is one that I’m absolutely in love with. If you know me, you know that I am a fan of reducing the amount of sugar in recipes. So you might be surprised that I chose to glaze these scones. You don’t have to use the glaze in this recipe but I have to admit, using the glaze gives these scones an extra amount of pizzaz. So I went ahead and glazed them (and I’m not going to feel bad about it…really).

Gluten-free Pumpkin Pecan Scones
Pumpkin Pecan Scones
2 cups all-purpose gluten-free flour (this time I used Namaste Foods Biscuits Pie Crust and More Mix … I got a good deal on it)
7  Tablespoons sugar (I used Organic Coconut Sugar)
1 Tablespoon baking powder
1⁄2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1⁄2 teaspoon ground cloves
1⁄2 teaspoon ground ginger
6 Tablespoons cold butter
1⁄2 cup canned pumpkin
3 Tablespoons rice milk
1 large egg (or its equivalent in Egg Substitute)
1/4 cup chopped pecans


Powdered Sugar Glaze

1/2 cup + 1 Tablespoon of powdered sugar
1 Tablespoon rice milk



To Make the Scones:

Preheat oven to 425 degrees F.

Line a baking sheet with parchment paper.

Use a whisk to combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.

In a separate bowl, whisk together pumpkin, almond milk and egg. Fold wet ingredients into dry ingredients. Then fold in the pecans. Form the dough into a ball.

Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide).

Gluten-free Pumpkin Scones

Use a large knife or a pizza cutter dusted with flour, to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough.

Gluten-free Pumpkin Scones

Gluten-free Pumpkin Scones

Place on a prepared baking sheet.

Gluten-free Pumpkin Scones

Bake for 14 to 16 minutes. Scones should begin to turn light brown.

Place on wire rack to cool

To Make the Glaze:

Mix the powdered sugar and 1 tablespoon rice milk together until smooth. Allow the icing to thicken a little (it will do that if you let it sit for a few minutes) before using it.

When scones are cool, use a spoon to drizzle the glaze over the top of each scone.

Let the glaze set before serving.



*You can make this recipe casein-free by using an all purpose flour blend that does not contain milk powder – read the ingredients of your favorite brand. You would also have to use Ghee or Clarified Butter instead of regular butter.

*You can cut the scones into smaller servings, if you wish to serve more people. The reality in my house is that we just eat two smaller scones instead of one big one, so I save us the hassle and just make big ones. :)

*On the random chance that you don’t eat these all in one sitting….store them in an airtight container to maintain freshness.



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