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Perfect Gluten-Free Pumpkin Scones with Maple Glaze

gluten-free pumpkin scones - featured image
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Tender, gluten-free pumpkin scones with a rich maple glaze that seeps into the warm scone, creating a soft, sweet edge. Perfect for fall mornings or holiday brunches.

Ingredients

Scale
  • 2 ½ cups (312g) gluten-free all-purpose flour blend (with xanthan gum)
  • ⅓ cup (67g) granulated sugar
  • 1 tablespoon baking powder
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup (113g) cold unsalted butter, cubed
  • ½ cup (122g) pumpkin puree (100% pure)
  • ¼ cup (60ml) heavy cream, plus more for brushing
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons pure maple syrup
  • 1–2 tablespoons heavy cream (for glaze)
  • ½ teaspoon maple extract (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together gluten-free flour, sugar, baking powder, pumpkin pie spice, cinnamon, and salt.
  3. Add cold cubed butter to the flour mixture. Use a pastry cutter or two forks to cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces remaining.
  4. In a separate small bowl, whisk together pumpkin puree, ¼ cup heavy cream, egg, and vanilla extract until smooth.
  5. Pour the wet mixture into the dry mixture. Stir with a rubber spatula or wooden spoon just until the dough comes together (it will be sticky and shaggy).
  6. Turn the dough out onto a lightly floured surface. Gently pat it into a 1-inch thick round. Wrap in plastic wrap and refrigerate for at least 30 minutes.
  7. Transfer the chilled dough round to the prepared baking sheet. Use a sharp knife or bench scraper to cut into 8 wedges. Gently separate wedges about 1 inch apart.
  8. Brush the tops of the scones with additional heavy cream. Bake for 18-22 minutes, until golden brown on bottom and edges. A toothpick inserted into the center should come out clean.
  9. Let scones cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. While scones cool, make the glaze: In a small bowl, whisk together sifted powdered sugar, maple syrup, and 1 tablespoon heavy cream. Add more cream, one teaspoon at a time, until thick but pourable. Stir in maple extract if using.
  11. Once scones are completely cool, drizzle the maple glaze over the tops. Let set for about 10 minutes before serving.

Notes

Keep butter and dough cold for flaky layers. Do not overwork the dough. Chilling is non-negotiable for best texture. Glaze only when scones are completely cool.

Nutrition

Keywords: gluten-free pumpkin scones, pumpkin scones, maple glaze, gluten-free baking, fall recipes, pumpkin recipes, scone recipe

Find it online: https://evabake.com/perfect-gluten-free-pumpkin-scones-with-maple-glaze/