Autumn ushers in a season of cozy sweaters, crisp air, and the rich flavors of harvest foods. Among the quintessential fall treats, pumpkin stands out, and what better way to enjoy this seasonal favorite than in the form of delicious, gluten-free pumpkin scones?
These scones blend the warming spices of pumpkin pie with the comforting texture of a baked good, making them a perfect treat for any autumn morning or afternoon tea.
Why Pumpkin Scones?
Pumpkin is not only flavorful but also packed with vitamins and fiber, making it a nutritious way to start the day. When combined with a gluten-free flour blend and low-carb sweeteners, these scones offer a healthier alternative to traditional baked goods. All-purpose flour and sugar also work in this recipe if that is your thing!
Plus, the addition of pumpkin pie spice infuses each bite with the definitive taste of fall.
Crafting the Perfect Scone
The key to perfect pumpkin scones lies in the balance of ingredients and technique. Using cold butter and minimal handling ensures the scones remain light and flaky, while the pumpkin puree adds moisture without making the dough wet.
The result is a scone that’s tender on the inside with a delightful crust on the outside, perfect for pairing with your morning coffee or as a snack during a brisk fall walk.
Substitution Ideas
For those looking to tweak the recipe to fit dietary preferences or simply to use what’s on hand, here are some easy substitutions:
- Butter: Vegan butter or coconut oil can be used in place of dairy butter for a dairy-free version.
- Heavy Cream: Coconut cream or almond milk can be a great alternative for those avoiding dairy.
- Sweetener: If not concerned about carb content, honey or maple syrup can replace low-carb granulated sweetener for natural sweetness.
What to Eat with Pumpkin Scones
Pumpkin scones pair wonderfully with a variety of spreads and beverages:
- Spreads: Try them with clotted cream, cream cheese, or a drizzle of honey for added decadence.
- Beverages: Complement these scones with a hot cup of spiced chai, coffee, or a glass of cold apple cider for a truly autumnal experience.
Storage Tips
To keep scones fresh, store them in an airtight container at room temperature for up to 2 days. For longer storage, wrap them individually and freeze for up to a month. Thaw at room temperature or gently warm in the oven to serve.
A Treat for All Occasions
These pumpkin scones are versatile enough for any occasion. Serve them warm from the oven at a family breakfast, or pack them as a treat for a weekend getaway. They’re also perfect for holiday gatherings, where they can be served alongside other seasonal fare. The simple glaze topping, enriched with vanilla and a hint of cream, adds just the right touch of sweetness, making these scones a hit with both kids and adults.
Pumpkin Scones
Ingredients
- 4 cups gluten-free flour plus extra for dusting
- ½ cup low carb granulated sweetener
- 4 tablespoons baking powder
- 2 teaspoons kosher salt
- 2 to 2½ teaspoons pumpkin pie spice divided
- 1¼ cups cold unsalted butter cubed
- 1¾ cups pumpkin puree
- ¾ cup + 1 tablespoon cold heavy cream divided
- 1 large egg lightly beaten
- 2 teaspoons vanilla extract divided
- 2 cups low carb powdered sweetener
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the gluten-free flour, low-carb granulated sweetener, baking powder, kosher salt, and 2 teaspoons of pumpkin pie spice.
- Add the cold, cubed butter to the flour mixture and use a pastry blender or two forks to cut the butter until the mixture resembles coarse crumbs.
- In a separate bowl, mix the pumpkin puree, 6 tablespoons of heavy cream, the beaten egg, and 1 teaspoon of vanilla extract until combined. Gradually fold this wet mixture into the dry ingredients with a fork until just combined. If the dough is too dry, stir in an extra tablespoon of cream.
- Transfer the dough to a lightly floured surface. Knead gently, then flatten into a 1-inch thick circle. Cut into 12 wedges and place the wedges on the prepared baking sheet.
- Refrigerate for 30 minutes.
- Brush the chilled scones with the remaining 1 tablespoon of heavy cream and sprinkle with the remaining ½ teaspoon of pumpkin pie spice.
- Bake in the preheated oven for about 25 minutes, or until the tops are golden brown. Allow the scones to cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
For the glaze
- Whisk together the low-carb powdered sweetener, remaining 6 tablespoons of heavy cream, and 1 teaspoon of vanilla extract in a medium bowl until smooth. If the glaze is too thick, add more cream a little at a time.
- Drizzle the glaze over the cooled scones and let set for about 10 minutes before serving.