These gluten free pumpkin scones with a maple glaze are easy to make and just perfect for breakfast, as a snack or dessert. They are made with raw cashews, lightly sweetened with coconut sugar and taste wonderful re-heated. They are gluten free, dairy free, refined sugar free, and paleo.
These gluten free scones are absolutely delicious. I am so excited that I've finally decided to experiment with alternative baking flours when it comes to scone making.
They are delicious for so many reasons. I'm known for eating them just lightly toasted with a bit of grass-fed butter. That's my favorite. These scones are:
- Gluten free
- Grain free
- Dairy free
- Refined sugar free
- Last for up to 3 days in an airtight container in the refrigerator
- Are perfect as part of breakfast
- Eat them as a dessert or a snack, too!
Why not use maple syrup or honey to sweeten gluten free pumpkin scones?
I have found that balancing moisture can be really tricky when trying to come up with a gluten free scones recipe that tastes like the real deal.
This is especially true when adding canned pumpkin to the mix. Because of that, my preference is using coconut sugar in this recipe.
You could also use brown sugar if you do not want to make them refined sugar free. They would be absolutely delicious and turn out really well with brown sugar!
What substitutions can I make in this recipe?
I wouldn't make any if possible. Scones can be very finicky, and this is even truer when it comes to making gluten free scones.
The only substitution I recommend is using palm shortening instead of grass-fed butter.
Be sure it sits in the refrigerator though for at least 30 minutes before you work with it though.
Because canned pumpkin can be a bit watery depending on where you purchase it from, I'd recommend running it through a fine mesh sieve if it looks watery to you.
I've used the canned pumpkin from both Target and Trader Joe's without issue though.
How to make gluten free pumpkin scones
Pulse the raw cashews in a food processor or high-speed blender, a few seconds at a time, until they resemble a coarse flour. You don't want any visible chunks of cashews. This should take about 1 minute. Be sure not to turn the cashew flour into cashew butter. Watch the texture closely.
Add the rest of the dry ingredients (arrowroot flour, coconut flour, baking powder, salt, spices, and coconut sugar.) Process again a few seconds at a time until everything is well combined. This will take less than 30 seconds.
Transfer the flour mixture into a large mixing bowl. Add the small cubes of butter or palm shortening. Using a pastry cutter or potato masher (my preferred method), "cut" the butter into the flour mixture until you see an even display of large crumbs. This will likely take a few minutes and some elbow grease.
Create a well in the center of the bowl and add canned coconut milk, canned pumpkin, and the egg. Mix well with a spatula or wooden spoon until no chunks of flour remain.
Transfer the dough into the freezer to firm up for 30 minutes.
Preheat the oven to 400 degrees Fahrenheit, and adjust the oven rack to the middle position. Line a baking sheet with parchment paper and lightly dust with arrowroot flour.
Meanwhile, prepare the glaze. In a small saucepan over low heat, gently melt the coconut butter while stirring often. Once it is no longer chunky, add milk, maple syrup, and lemon juice. Stir until everything is well combined over low heat ~ roughly 2 minutes more. Remove from the heat and set aside.
Remove the scone dough from the freezer. Get your hands a little bit wet (shake off the excess) and transfer the dough onto the baking sheet. I begin working with it gently and forming it into an 8-inch circle. I like to spin the pan around and make sure all of the sides are even. It's nice to create a bit of a ridge along the edges as the shape turns out a bit better after baking.
Using a large, very sharp knife, cut the scones into 8 even triangles. I like to run my knife under really hot running water and shake off the excess before each cut. Very carefully move the pieces apart, creating about 2" of space between them.
(Optional: I like to take a pastry brush and lightly brush on a little bit of non-dairy milk and sprinkle each scone with coconut sugar or cane sugar... this will provide a really lovely bonus texture!)
Bake at 400 degrees Fahrenheit for about 20 minutes, until the edges begin to turn golden brown. Remove from the oven and let cool for about 20 minutes before carefully moving to a wire rack to cool completely.
Top off with maple glaze, your favorite apple or pumpkin butter or some good old fashioned grass-fed butter. So, so delicious.
Expert Tips & Tricks
Do not skip any of the tips about freezer the dough before working with it, wetting your hands, using arrowroot flour, etc.
I like to scoop all of the dough out of the bowl first and transfer it to the parchment lined baking sheet (don't skip the arrowroot flour!) I get my hands just a little bit wet with warm water and shake off any excess before touching the dough.
I begin working with it gently and forming it into an 8-inch circle. I like to spin the pan around and make sure all of the sides are even. It's nice to create a bit of a ridge along the edges as the shape turns out a bit better after baking.
More pumpkin recipes you'll love:
Healthy Pumpkin Chocolate Chip Cookies
Coconut Flour Pumpkin Pancakes
Gluten Free Pumpkin Scones
Ingredients
Pumpkin Scones
- 1 ½ cups raw cashews
- ¾ cup arrowroot flour
- ¼ cup coconut flour
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup coconut sugar
- 2 teaspoons pumpkin pie spice
- 1 ½ teaspoons cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon ground ginger
- 6 tablespoons grass-fed butter or palm shortening see notes
- ¼ cup canned coconut milk
- ½ cup canned pumpkin
- 1 large egg
Maple Glaze
- ½ cup coconut butter
- ½ cup non-dairy milk at room temperature
- 3 - 3 ½ tablespoons pure maple syrup see notes
- 2 tablespoons fresh lemon juice see notes
Topping Ideas
- apple butter
- pumpkin butter
- grass-fed butter
- pecans toasted & chopped
Instructions
- Pulse the raw cashews in a food processor or high-speed blender, a few seconds at a time, until they resemble a coarse flour. You don't want any visible chunks of cashews. This should take about 1 minute. Be sure not to turn the cashew flour into cashew butter. Watch the texture closely.
- Add the rest of the dry ingredients (arrowroot flour, coconut flour, baking powder, salt, spices, and coconut sugar.) Process again a few seconds at a time until everything is well combined. This will take less than 30 seconds.
- Transfer the flour mixture into a large mixing bowl. Add the small cubes of butter or palm shortening. Using a pastry cutter or potato masher (my preferred method), "cut" the butter into the flour mixture until you see an even display of large crumbs. This will likely take a few minutes and some elbow grease.
- Create a well in the center of the bowl and add canned coconut milk, canned pumpkin, and the egg. Mix well with a spatula or wooden spoon until no chunks of flour remain.
- Transfer the dough into the freezer to firm up for 30 minutes.
- Preheat the oven to 400 degrees Fahrenheit, and adjust the oven rack to the middle position. Line a baking sheet with parchment paper.
- Meanwhile, prepare the glaze. In a small saucepan over low heat, gently melt the coconut butter while stirring often. Once it is no longer chunky, add milk, maple syrup, and lemon juice. Stir until everything is well combined over low heat ~ roughly 2 minutes more. Remove from the heat and set aside.
- Remove the scone dough from the freezer. Get your hands a little bit wet (shake off the excess) and transfer the dough onto the baking sheet. I begin working with it gently and forming it into an 8-inch circle. I like to spin the pan around and make sure all of the sides are even. It's nice to create a bit of a ridge along the edges as the shape turns out a bit better after baking.
- Using a large, very sharp knife, cut the scones into 8 even triangles. I like to run my knife under really hot running water and shake off the excess before each cut. Very carefully move the pieces apart, creating about 2" of space between them. (Optional: I like to take a pastry brush and lightly brush on a little bit of non-dairy milk and sprinkle each scone with coconut sugar or cane sugar... this will provide a really lovely bonus texture!)
- Bake at 400 degrees Fahrenheit for about 20 minutes, until the edges begin to turn golden brown. Remove from the oven and let cool for about 20 minutes before carefully moving to a wire rack to cool completely.
- Top off with maple glaze, your favorite apple or pumpkin butter or some good old fashioned grass-fed butter. So, so delicious.
Notes
- Use palm shortening to keep the recipe dairy free and paleo. Be sure you put it in the refrigerator to solidify for about 30 minutes before using.
- Start with 3 tablespoons of maple syrup and taste at the end. Add more if you'd like the glaze sweeter.
- Fresh lemon juice will taste better than bottled in the glaze. I'd recommend grabbing fresh lemons if you can.
- You can alternatively serve these scones plain or with a yummy apple butter, grass-fed butter, pumpkin butter or spiced apple jam.
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