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.

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