Scon or scone?! The ultimate British question really. Does it rhyme with gone or bone? I am in the scone camp but I have no clue how I ended up there! Is this an issue in other countries? Either way these gluten-free pumpkin scones are just divine and they will be gone very quickly!
I get a lot of questions about gluten-free options and recipes so I am going to try and start including some as I know many of you are gluten-free! Of course these can easily be made the standard way with plain flour for those who aren’t.
These things are dense yet fluffy, with all of the autumn flavours and two kinds of icing and if you have never tried a pumpkin scone I think it is about time you did, they are actually very quick and easy to make! Perfect with a cup of hot coffee.
My favourite standard gluten-free flours are the Dove’s Farm Gluten-Free Plain White Flour and Bob’s Red Mill Gluten-Free 1:1 . You can use the same amount as normal flour and they still make a kneadable dough and textured scone!
Gluten-Free Pumpkin Scones
- 2 cups gluten free flour or standard plain flour
- 1/3 cup golden caster sugar
- 1/2 cup cold butter or cold coconut oil
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp ground ginger
- 1/2 cup tinned pumpkin puree
- 1 egg or flax egg
- 3 tbsp almond milk
- 1 tsp vanilla
- 1 cup powdered sugar
- 1 tbsp almond milk
- 1 tsp pumpkin puree
- 1/2 cup powdered sugar
- 1/4 tsp cinnamon
- 1 tsp almond milk
- Preheat the oven to 180c/350f. Line a baking sheet with a baking mat or parchment paper.
- Mix the flour, baking powder, baking soda, sugar and spices in a large bowl.
- Cut the butter in to small cubes and add to the bowl. Rub the butter in to the flour using your fingertips until you have a coarse crumb – prepare to get messy hands!
- In another bowl, whisk together the egg, pumpkin, milk and vanilla.
- Fold the wet mixture in to the dry and stir until combined. You should have a sticky dough.
- Dust your worktop with some flour and turn the dough out on to it.
- Sprinkle some flour on to your hands and knead the dough for 30 seconds.
- Shape it in to an 8” round. Using a sharp knife, slice the round in to 8 segments.
- Place the wedges on the baking tray and bake for 12-15 minutes until risen and lightly golden. Allow to cool completely before you ice!
- Whisk together the ingredients for the first glaze. Your icing should be very thick to stick properly, add more sugar to thicken and more milk to thin. Spread it over the scones and allow to set for 20 minutes.
- Whisk together the ingredients for the pumpkin icing, it should be even thicker than the previous one! Place in to a piping bag or sandwich bag with the tip snipped off and pipe zigzags. Or you can just drizzle!
So fluffy and so good! Let me know below if you liked these gluten-free pumpkin scones and tag me in your creations on Instagram @essentially.emma