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Description
Enjoy these incredibly fluffy gluten-free and dairy-free pumpkin scones, topped with a sweet maple glaze. A perfect fall treat for any occasion.
Ingredients
Scale
- 2 cups gluten-free all-purpose flour blend
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted dairy-free butter, cut into cubes
- 1 cup pumpkin puree (not pie filling)
- 1/4 cup dairy-free milk
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- For the Maple Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons pure maple syrup
- 1 tablespoon dairy-free milk
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, pumpkin pie spice, and salt.
- Cut in the cold dairy-free butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- In a separate small bowl, whisk together the pumpkin puree, dairy-free milk, beaten egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently pat it into a 3/4-inch thick disc.
- Cut the disc into 8 wedges. Place the wedges on the prepared baking sheet.
- Bake for 18-22 minutes, or until golden brown and cooked through. Let cool completely on a wire rack.
- For the glaze, whisk together the powdered sugar, maple syrup, and dairy-free milk until smooth. Add more maple syrup or milk as needed to reach desired consistency.
- Drizzle the glaze over the cooled scones.
Notes
- Ensure your dairy-free butter is very cold for the best scone texture.
- Use canned pumpkin puree, not pumpkin pie filling.
- Adjust glaze consistency by adding more liquid or powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: Estimate 300-350 calories per scone
- Sugar: Estimate 25-30g per scone
- Sodium: Estimate 200-250mg per scone
- Fat: Estimate 15-20g per scone
- Saturated Fat: Estimate 5-7g per scone
- Unsaturated Fat: Estimate 8-12g per scone
- Trans Fat: Estimate 0g per scone
- Carbohydrates: Estimate 40-45g per scone
- Fiber: Estimate 2-3g per scone
- Protein: Estimate 3-4g per scone
- Cholesterol: Estimate 30-40mg per scone
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