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Maple glazed gluten free pumpkin scones on white surface.
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5 from 1 vote

Gluten Free Pumpkin Scones with Maple Glaze

This Gluten Free Pumpkin Scones recipe is moist and topped with a maple caramel glaze. A great lightly sweet breakfast or dessert for fall!
Prep Time15 mins
Cook Time15 mins
Chilling Time15 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Diet: Gluten Free, Vegetarian
Keyword: pumpkin scones, pumpkin scones maple glaze, gluten free scones
Servings: 8
Calories: 397kcal
Author: Deb Brown


For The Pumpkin Scones:

For The Maple Glaze:


For The Pumpkin Scones:

  • Placing 1 stick (½ cup) unsalted butter in the freezer for 15-30 minutes and allow it to harden.
  • In one bowl, add 2 ¼ cups gluten free flour blend, ½ cup brown sugar, 1 tablespoon baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt, 2 teaspoon ground cinnamon, 1 teaspoon ground ginger, and ¼ teaspoon ground nutmeg. Stir until all of the dry ingredients are completely combined.
  • Add ½ cup pumpkin puree, ½ cup heavy whipping cream, 1 egg, and 1 teaspoon vanilla extract to a separate bowl and stir until all of the wet ingredients are completely combined.
  • After the butter is frozen, remove it from the freezer and grate it into the dry ingredients using a cheese grater. You can use either the fine or the regular size when grating the butter. Make sure to exercise caution when grating frozen butter so that you do not injure your fingers!
  • Mix the grated butter into the dry ingredients until everything is fully incorporated. The mixture should resemble coarse crumbs.
  • Add the wet ingredients to the dry ingredients a bit at a time, stirring to combine each time more wet ingredients are added. Continue until all of the pumpkin mixture has been incorporated.
  • Generously flour a flat surface and pour the batter out on top of it. Form the dough into a disc that is 8 inches around. Make sure that the disc is evenly shaped to ensure that all of the wedges are the same size and that they cook evenly.
  • Line a baking sheet with parchment paper. Carefully cut the disc into 8 evenly sized wedges (it should look like a pizza that has been cut into pieces).
  • Transfer each wedge to a baking sheet that has been lined with parchment paper. Make sure that there is a few inches of space between each scone.
  • Place the baking sheet with the unbaked scones in the refrigerator and allow them to chill for 15 minutes before baking.
  • Heat oven to 400 degrees Fahrenheit.
  • Place the baking sheet in the oven and bake the scones for 15 minutes. Remove the baking sheet from the oven and set aside.

For The Maple Glaze:

  • Heat a small sauce pan to medium-low on the stove top. Add 1 tablespoon unsalted butter and allow to melt.
  • Add ¼ packed cup brown sugar to the butter and stir until it melts and dissolves. Add ¼ cup heavy whipping cream and stir until incorporated.
  • Add 2 tablespoon maple syrup and stir until incorporated. Feel free to add a bit of maple extract if you want to bump up the maple flavor.
  • Place the baked scones on some parchment paper. Pour as much or as little of the maple caramel glaze over the scones as you like. Sprinkle the tops of the scones with some kosher salt or coarse sea salt.


  • You can also cut the frozen butter into chunks and use a pastry cutter to incorporate it into the dry ingredients.
  • A food process may also be used to incorporate the dry ingredients and frozen butter. Be sure to cut the butter into chunks before adding it to a food processor along with the dry ingredients.
  • This recipe has not been tested using regular All-Purpose flour and using it in place of a gluten free flour blend may yield unpredictable results.
  • The dough is thick, sticky, and slightly crumbly. It should be mixed just until combined.
  • If it feels too dry, simply add 1 more tablespoon of heavy whipping cream.
  • If the mixture feels to wet and sticky, simply add a little more flour.


Serving: 1.5cups | Calories: 397kcal | Carbohydrates: 51g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 423mg | Potassium: 107mg | Fiber: 5g | Sugar: 24g | Vitamin A: 3073IU | Vitamin C: 1mg | Calcium: 188mg | Iron: 2mg