Gluten-Free Pumpkin Scones

I know many of you have taken part in Lauren’s scones and she graciously gave this up. We would have added a photo but they never last long enough. We hope you enjoy!

Makes 6,
I’ve included variations to make these dairy-free as well.

Preheat the oven to 350 deg F.

In a bowl, combine:
1 ½ c Rice flour
½ c Tapioca flour
1 Tbsp Baking powder
½ tsp Salt
1 tsp Xanthan gum
½ tsp Cinnamon
¼ tsp Nutmeg
¼ tsp Cloves
4 Tbsp Brown sugar

Rub in:

7 Tbsp Butter (vegetable shortening)
The mixture should resemble coarse crumbs.

Separately, mix together:

½ c Pumpkin puree
1 Egg (egg replacer)
3 Tbsp Maple syrup
3 Tbsp Buttermilk (rice milk + ¼ tsp vinegar)

Fold the liquid ingredients into the dry mixture until the dough is evenly moistened and mixed. On the table, shape the dough into a flattened disk and cut into 6 wedges. Place on a baking sheet and brush with milk (rice milk). Bake for about 20 minutes until firm and golden brown. Remove to a cooling rack and glaze with the recipe below.


In a mixing bowl, combine:

1 cup Powdered sugar
2 Tbsp Maple syrup
½ tsp Vanilla
1 Tbsp Milk (rice milk)
a pinch Nutmeg

Beat for 5 minutes for best flavor. Drizzle over warm scones.

About Cory

Hello! I've had the good fortune of calling Red Horse Mountain Ranch home since 2005. I'm a native Idahoan and love anything outdoors! I'm surrounded each day with wonderful folks here at the ranch and we truly love taking care of, and sharing, this unique place in Idaho!