These gluten-free Pumpkin spice scones with maple glaze are the most delicious fall treat and the easiest scones you will ever make! Coming together in one bowl, they couldn’t be easier. Perfectly sweet and spiced, the maple glaze takes them over the top! They’re a match made in heaven with your coffee or tea. They’re gluten-free, refined sugar-free, and grain-free (paleo friendly)!
Why you’ll love this recipe
- Super easy to make, these scones come together in one bowl!
- These scones fit most dietary needs being gluten free, dairy free, grain-free, & refined sugar-free.
- The perfect healthier fall dessert! Pair pumpkin spice scones with your coffee, latte, or tea for the ultimate treat!
- Packed full of pumpkin spice flavor!
Pumpkin scone recipe video
ingredients & substitutions
- Almond flour: Unfortunately, besides cashew flour, there are no subs for almond flour in this recipe.
- Tapioca flour: You can try subbing arrowroot flour but I haven’t tried it.
- Pumpkin Puree: NOT pumpkin pie filling!
- Pumpkin spice
- Egg: I haven’t tried a vegan egg substitute but I think Bob’s Red Mill egg replacer would work!
- Coconut oil: You can also sub vegan butter, ghee, etc. But it needs to be solid, so no other oils can be subbed.
- Coconut sugar: You can also use golden monk fruit for a lower sugar option or regular brown sugar.
- Maple syrup: This gives an incredible flavor to the scones but you can also use honey!
- Pantry staples: Vanilla extract, baking powder
- Monk fruit powdered sugar: You can use regular powdered sugar if not refined sugar free!
How to make pumpkin spice scones
- Mix together the dry ingredients in a food processor. Then add in the solid coconut oil. Process until a crumbly dough forms.
- Mix together the wet ingredients. Then add it to the dry, mixing well.
- Place the dough on a piece of parchment paper and form it into a disc. Place in the fridge for 1-3 hours.
- Cut into triangles and place on a cookie sheet. Brush with coconut milk. Then bake!
Storing leftover Gluten-free pumpkin scones
Scones always taste the best the day they are baked. However, leftovers can be stored in an airtight container at room temperature for up to 3 days. I like to heat them for 30-45 seconds to warm them up before enjoying.
can you freeze gluten-free pumpkin scones?
To freeze baked scones, place them in a freezer bag or airtight container and freeze up to 3 months. Allow them to thaw at room temperature, then reheat.
It’s actually best to freeze the scone dough before baking. Cut the dough into triangles, place them on a baking sheet, then freeze until solid. Once solid, transfer them to a ziplock bag or air-tight container and freeze for up to 3 months. When ready to bake, you can let them thaw enough to where they aren’t frozen through, then bake. They may need an additional few minutes!
More healthy pumpkin spice recipes to try!
- Pumpkin spice overnight oats
- Healthy pumpkin streusel muffins
- Healthy pumpkin baked oatmeal
- Vegan pumpkin twix bars
- Vegan Dairy Queen pumpkin pie blizzard
- Pumpkin spice chia pudding
Gluten-Free Pumpkin Scones with Maple Glaze
Ingredients
Dry ingredients
- 2 1/2 cups almond flour
- 1 cup tapioca flour
- 2 tbsp coconut flour
- 1 1/4 tsp baking powder
- 2 tsp pumpkin spice
- 1/2 cup coconut sugar
- pinch sea salt
- 1/2 cup coconut oil solid, room temp
Wet ingredients
- 1 egg room temp
- 2 tbsp maple syrup
- 1/3 cup pumpkin puree
- 2 tsp vanilla extract
- coconut milk, for brushing the tops
Frosting
- 1 cup powdered monk fruit sweetener *can sub regular powdered sugar
- 2 tbsp milk, of choice
Pumpkin drizzle
- 3/4 cup monk fruit powdered sugar
- 1 tbsp pumpkin puree
- 3/4 tsp pumpkin spice
- 1-2 tbsp milk, of choice * more if needed
Instructions
- Add the dry ingredients to a food processor, processing a few seconds until combined. Then add in the solid coconut oil. Process again until it starts to form a crumbly dough.
- In a small bowl, whisk together the remaining wet ingredients. Then add it to the dry mixture, either pulsing until combined or mixing it in by hand. Place the dough in the fridge for 2-3 hours (you can cover it and place it in the fridge longer if needed).
- Sprinkle a piece of parchment paper with tapioca flour and place the dough on it. If it seems too wet, you can add another tbsp of almond flour. You can sprinkle a little tapioca flour on the top or wet your hands to make working with the dough easier. Shape it into a disc about 1 1/2" thick.
- When ready to bake, preheat the oven to 350f. Cut the disc into 8 triangles. Place them on a lined baking sheet. Brush the top of the scones with a little bit of coconut milk (i use full-fat canned coconut milk – you can save the rest for smoothies, sauces, etc!).
- Bake for 20-22 minutes, until golden around the edges & set. Let cool.
Glaze
- Mix together the powdered sugar and milk until a thick glaze forms.
Pumpkin glaze
- Mix together the ingredients in a separate bowl, adding a little extra milk if needed to make it thin enough to drizzle (you don't want it too thin!).
- Add some of the regular glaze to the cooled scones, spread it over the tops. Place the scones in the fridge for a few minutes to let it set up so the pumpkin drizzle doesn't melt into it.
- Once it's set a bit, drizzle the pumpkin glaze over top. Enjoy!