Fall screams everything pumpkin flavored and all the best hot drinks. Now with this easy Gluten Free Pumpkin Scones Starbucks Copycat recipe, you can enjoy one of these treats without leaving the house! Tender inside with a flaky and warm exterior that's drizzled with the most perfect sweet spiced glaze on the outside, these gluten free scones are what fall dreams are made of.
I've enjoyed scones since I was a kid showing at the 4-H fair. Nothing quite like biting into a fresh Buttermilk Scone with butter and jelly after a hot day on the fairgrounds. But now that it's fall, I love eating all things seasonal, just like our Gluten-Free Pumpkin Coffee Cake with Cream Cheese Frosting. I'm not the crazy obsessed pumpkin spice lover but you will catch me enjoying a few pumpkin flavored dishes throughout the fall season.
So why not combine a childhood favorite with a wildly popular fall flavor?!? These Pumpkin Scones are so tasty and irresistible! The best thing is that they're gluten-free, but you can't even tell. You'll trick any gluten-free flour skeptic into loving these easy scones that are bursting with pumpkin flavor, while they sip on their pumpkin spice latte.
Why You'll Love This Recipe
- Gluten-Free Pumpkin Scones are a great snack, dessert, or even breakfast- no judging here
- Cheaper to make gluten-free scones than to buy them
- Tastier and more fresh than the original Starbucks pumpkin scones
- Easy pumpkin scones are ready in only 40 minutes from start to finish
- Made with pantry staple gluten free baking ingredients
- You don't have to wait for it to be pumpkin season to enjoy these scones
Ingredients
Get more information on these ingredients in the recipe card below.
- Bob's Red Mill Gluten Free Flour Blend
- Brown sugar
- Cinnamon
- Ground cloves
- Nutmeg
- Ginger
- Baking soda
- Salt
- Butter
- Canned pumpkin puree
- Egg
- Milk
- Vanilla extract
How to Make Gluten Free Pumpkin Scones (Starbucks Copycat)
- Preheat the oven to 350F and line a baking sheet with parchment paper before setting it aside.
- Whisk the flour, brown sugar, cinnamon, clove, nutmeg, ginger, baking soda, and salt together in a large mixing bowl.
- Using a sharp knife, cut the butter into cubes and add them to the flour mixture in the large bowl.
- Mix together pumpkin puree, egg, milk, and vanilla in a medium-sized bowl.
- Add the wet ingredients from the medium bowl to the dry ingredients and stir to combine. Keep mixing and a dough will start to form. Hand On the prepared baking sheet, turn out the dough, and then press it out into a large rectangle that's about ¼-inch in thickness.
- Use a knife to score the scone dough and make 12 triangles.
- Put sheet of triangle dough into the oven and bake for 12-15 minutes.
- Once they're done and a nice golden brown, remove from oven and let cool on a cooling rack for 10 minutes before glazing.
- To make the glaze, whisk powdered sugar and milk together in a small bowl. Glaze will be thick but you can spoon desired amount on each scone.
- Drizzle each scone with spiced pumpkin glaze.
Tips and Variations
- For even more fall flavor, add some pumpkin pie spice to this pumpkin scone recipe. It pairs nicely with nutmeg and ginger since they're 2 of the spices used in the spice mixture.
- Mixing the butter in with a pastry cutter can help immensely.
- If you don't have a pastry knife to score the dough to make the triangles you can also use a pizza cutter.
- I suggest putting the wire rack on a sheet pan lined with aluminum foil or a piece of parchment paper to catch any excess glaze that may fall off the tops of the scones.
- If you're not following a gluten-free diet, you can use all purpose flour for this recipe.
Storage
Leftover scones should be stored in an airtight container and left at room temperature on the counter for up to 3 to 5 days. If you are storing quite a bit of leftover pumpkin scones, I recommend putting a piece of wax paper in between the layers of scones so you don't mess up the glaze on top of the scones when stacking them.
You can also place your scones in a Ziploc bag just be sure to remove any excess air before zipping the bag shut. Whichever way you choose to store them, be sure to do so properly so you don't waste this delicious recipe!
Can I freeze scones?
Absolutely. This is the perfect recipe to scale and make more scones from.
I suggest baking a double or even a triple batch of fall scones, enjoying some now, and freezing the rest for later.
To freeze your scones, let the baked scones cool down to room temperature then transfer them to a freezer safe container or freezer safe ziptop bag. If you're trying to layer your scones, I suggest placing a wax paper layer in between them to keep them from freezing together. They should freeze nicely for up to 3 months. Don't forget to label the container or bag before placing bac
Also, once they have cooled down, you could transfer them to a parchment ined baking sheet and put them in a freezer to flash freeze for two hours. Once the scones are frozen solid, remove from the freezer, transfer them to your freezer bag or container and put them back in the freezer for up to 3 months.
How to reheat scones
If you want to reheat your scones you can either pop them in the microwave for a short period of time or put them on a baking sheet in the oven on warm until they are warmed all the way through again. Be careful with the glaze while reheating it may start to run.
If you want to reheat frozen scones, be sure to thaw them properly first. Frozen scones should be removed from the freezer and placed in the refrigerator overnight to thaw before reheating.
What other toppings can I use?
The options are endless and I really up to what you are craving. If I don't want to use the both glaze options, you can use the powdered sugar one or the pumpkin mixture on top of the scones.
Alternatively, sometimes I will drizzle a little vanilla glaze, honey or maple syrup across the top for just a little bit of extra sweetness if I want something differrent.
If I'm looking for just a little extra sweetness to the savory scone, I like to sprinkle just a tad of Lavender Sugar or brown sugar on top of each one.
Other Baked Goods You'll Enjoy
Now that you see just how simple it is to make such amazing gluten free pumpkin flavored scones, get into the kitchen and grab your gluten-free baking ingredients and making a batch of these fantastic treats!
Gluten Free Pumpkin Scones {Starbucks Recipe Clone}
Looking for an amazing fall treat? Check out these gluten free pumpkin scones which are even better than what you can find at Starbucks!
Ingredients
For the Scones
- 2 ¼ cups Bob's Red Mill Gluten Free 1-1 Flour Blend
- ⅓ cup brown sugar
- 2 teaspoon cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter cubed
- ⅔ cup pumpkin puree
- 1 egg
For the Glaze
- 2 cups powdered sugar
- 3 TBS milk
- 2 teaspoon vanilla
Instructions
For the Scones
-
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
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In a large bowl, whisk together flour, brown sugar, cinnamon, clove, nutmeg, ginger, baking soda, and salt.
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Add cubed butter to the flour mixture and cut the butter in with a pastry knife.
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In a medium bowl, mix together pumpkin puree, egg, milk, and vanilla.
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Add mixed wet ingredients to the dry ingredients and stir to combine. A dough will start to form, knead dough in the bowl until all flour is incorporated.
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Turn dough out on baking sheet, press out into a large rectangle about ¼ inch thick
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Score dough with a knife making 12 triangles.
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Bake for 12-15 minutes. Let cool on a cooling rack 10 min before glazing.
For the Glaze
-
In a small bowl whisk powdered sugar and milk. Glaze will be thick. Spoon desired amount on each scone.
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Drizzle each scone with spiced pumpkin glaze.
Recipe Notes
Want to try a spiced pumpkin glaze, whisk together pumpkin puree, cinnamon, powdered sugar, and milk for the glaze. You can even use pumpkin pie spice!
Scones will keep leftover in airtight container on the counter for 3-5 days
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