Gluten-Free Pumpkin Scones

Pumpkin season has arrived, and we couldn't be more excited! The warm aromas of cinnamon, ginger, and nutmeg fill our homes, and there's a cozy feel to the air around us. Luckily for all of us pumpkin lovers out there, we have tons of recipes to choose from, especially in the gluten-free department. So far we've made our gluten-free pumpkin doughnuts and gluten-free pumpkin bread, and now we're on to these tender gluten-free pumpkin scones!

These scones? They're the perfect addition to your fall feast — soft, pillowy, and filled with flavor. And they couldn't be easier to make!

Because we're using our Gluten-Free Measure for Measure flour in this recipe, we just took our standard Harvest Pumpkin Scones recipe, swapped out the all-purpose flour for the exact same amount of Measure for Measure flour, and that was it. Measure for Measure takes out all the hassle of gluten-free baking. No more converting. No more worry about adding gums. Measure for Measure has you covered!

Ready to see how easy? Let's get baking!

Prepare the ingredients

In a large mixing bowl, whisk together:

2 3/4 cups (326g) Gluten-Free Measure for Measure Flour
1/3 cup (74g) sugar
1 tablespoon baking powder
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice

Work in 8 tablespoons (113g) of cold butter, just until the mixture is unevenly crumbly. Don't worry about larger chunks! Stir in 1 to 2 cups (184g to 369g) chopped crystallized ginger or chocolate chips, if you'd like.

In a separate mixing bowl, whisk together:

2/3 cups (152g) canned pumpkin
2 large eggs

Beat together until smooth.

Add the pumpkin and egg to the dry ingredients and stir until everything is moistened and holds together.

Shape the gluten-free pumpkin scones

Line a baking sheet with parchment paper; if you don't have parchment, just use the pan without greasing it. Sprinkle a bit of flour atop the parchment or pan.

Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5" circle (if you haven't incorporated any add-ins); or a 6" circle (if you've added 2 cups of fruit, nuts, etc.). The circles should be about 3/4" thick.

Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar, if desired.

Using a knife or bench knife that you've run under cold water, slice each circle into six wedges.

Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges.

For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.

Bake the scones for 22 to 25 minutes, or until they're golden brown and a toothpick inserted into the center of one comes out clean, with no wet crumbs. If you pull one of the scones away from the others, the edges should look baked through, not wet or doughy.

Remove the scones from the oven, and serve warm. Wrap any leftovers airtight, and store at room temperature. Reheat very briefly in the microwave, if desired.

Please read, bake, and review our recipe for Harvest Pumpkin Scones.