Crunchy on the outside and tender inside, these gluten-free pumpkin scones capture all the flavors of fall in every bite. Candied orange peel adds bright citrus notes that pair beautifully with pumpkin and warm spices.

They’re quick and easy to prepare—ready in under an hour. Make a double batch and freeze extras for busy mornings; they’re perfect with coffee or tea.

If you enjoy scones, try my gluten-free blueberry scones or gluten-free oatmeal chocolate chip scones for more morning treats. Pumpkin lovers will also enjoy gluten-free pumpkin muffins and my round-up of the 20 best gluten-free pumpkin recipes.

GLUTEN-FREE PUMPKIN SCONES RECIPE

These scones work wonderfully for breakfast, brunch, or an afternoon snack. The recipe is straightforward—no special techniques required—and yields delicious, flaky scones every time. Serve them warm from the oven when possible.

WHY YOU’RE GOING TO LOVE THESE GLUTEN-FREE PUMPKIN SCONES

Simple to make – The method is easy and forgiving, ideal for bakers of all levels.

Ready in under an hour – From start to finish these take about 40 minutes.

Freezer friendly – Make extra and freeze them for up to three months for quick breakfasts or snacks.

INGREDIENTS IN GLUTEN-FREE PUMPKIN SCONES

For the scones

Flour – Use a gluten-free all-purpose or 1-to-1 baking flour.

Sugar – Brown sugar adds depth and a touch of caramel flavor.

Baking powder – Make sure it’s labeled gluten-free so the scones rise properly.

Spice – Pumpkin pie spice (cinnamon, nutmeg, cloves, allspice, ginger) gives classic fall flavor.

Butter – Use unsalted cold butter to create flaky layers.

Pumpkin puree – One cup of pumpkin puree (canned or homemade).

Vanilla extract – Use pure vanilla for best flavor.

Orange peel – Candied orange peel adds sweet, citrusy bursts throughout the scones.

For the glaze

Powdered sugar – For a smooth, glossy glaze.

Orange juice – Freshly squeezed for bright flavor.

EQUIPMENT NEEDED FOR GLUTEN-FREE PUMPKIN SCONES

Mixing bowls – Use several sizes for dry and wet ingredients.

Rolling pin – A wooden rolling pin works well for shaping the dough.

Parchment paper – Use unbleached or non-stick parchment for easy transfer and cleanup.

If you have questions about the recipe, leave a comment and I’ll respond.

HOW TO MAKE GLUTEN-FREE PUMPKIN SCONES

1. Preheat the oven to 400°F. In a large bowl, whisk together 1½ cups gluten-free flour, 5 tablespoons brown sugar, 2 teaspoons baking powder, 1/5 teaspoon salt, and 1 teaspoon pumpkin pie spice.
2. Cut ½ cup cold unsalted butter into cubes and add to the dry mix.
3. Use a pastry cutter or fingers to blend until the mixture resembles coarse crumbs.
4. Stir in 1 teaspoon vanilla and 1 cup pumpkin puree. If the dough seems too stiff, add a splash of milk to reach a workable consistency.
5. Fold in ½ cup candied orange peel.
6. Place the dough on parchment and roll into a circle about 1 inch thick (you can form two rounds). Cut each round into eight wedges. Arrange on a baking sheet and bake at 400°F for 20 minutes, or until edges are golden. Cool on a wire rack. Tip: If the dough is too soft or greasy, chill it for 30 minutes before rolling.
7. Whisk ½ cup powdered sugar with 2 tablespoons orange juice to make a glaze. Drizzle over scones and let set for 15 minutes before serving.

TIPS FOR THE BEST GLUTEN-FREE PUMPKIN SCONES

Use cold butter – Cold butter creates flaky layers; don’t let it soften.

Measure accurately – Use a kitchen scale or precise measuring cups for consistent results.

Chill if needed – If the dough feels too soft, refrigerate briefly before shaping.

CAN YOU MAKE THESE IN ADVANCE?

Yes. Store cooled scones in an airtight container in the refrigerator for 2–3 days. Reheat briefly in the microwave to soften.

STORAGE

Keep scones in an airtight container in the fridge for 2–3 days, or freeze for up to 3 months. Freeze without the glaze for best results; add glaze after reheating.

FREEZING INSTRUCTIONS

Wrap each scone individually or place them in a freezer-safe container. Thaw at room temperature or warm briefly in the microwave. If glazed before freezing, expect the icing to soften when reheated.

MAKING THE ICING

Mix powdered sugar with orange juice until smooth. Use a spoon or small whisk to drizzle over scones and allow about 15 minutes for the glaze to set.

DAIRY-FREE OR VEGAN VARIANT

Substitute vegan butter to make the scones dairy-free or vegan. Ensure your gluten-free flour blend and other ingredients are vegan-friendly.

WHEN TO SERVE

These scones are great for breakfast, brunch, afternoon tea, or as a seasonal snack—delicious any time of day.

Yield: 8 servings

Gluten-Free Pumpkin Scones

Crunchy on the outside and soft on the inside, these gluten-free pumpkin scones embody the taste of fall. Candied orange peel adds bright orange bursts that complement pumpkin and warming spices.

Prep Time
5 minutes

Cook Time
35 minutes

Total Time
40 minutes

Ingredients

For the scones:

• 1 ½ cups gluten free plain flour
• 5 tbsp brown sugar
• 2 tsp baking powder
• 1 tsp pumpkin pie spice
• ½ cup cold butter
• 1 cup pumpkin puree
• 1 tsp vanilla
• ½ cup candied orange peel
• ⅕ tsp salt

For glaze

• ½ cup powdered sugar
• 2 tbsp orange juice

Instructions

1. Preheat oven to 400°F. Combine dry ingredients: gluten-free flour, brown sugar, baking powder, salt, and pumpkin pie spice.
2. Cut in cold butter until the mixture resembles coarse crumbs.
3. Mix in vanilla and pumpkin puree; add a little milk if needed to form a workable dough.
4. Fold in candied orange peel.
5. Roll dough on parchment into a 1-inch-thick round. Cut into 8 wedges per round. Bake 20 minutes, then cool on a wire rack.
6. Whisk powdered sugar with orange juice and drizzle over cooled scones. Let the glaze set for about 15 minutes, then serve.

Notes

• Keep butter cold for flaky scones.
• Measure ingredients accurately for best texture.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving:
Calories: 296Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 218mgCarbohydrates: 47gFiber: 1gSugar: 29gProtein: 2g

This nutrition info is based on the ingredients and brands used; it may not be 100% accurate. Check your ingredient labels for precise information.

Did you make this gluten-free pumpkin scones recipe? Please leave a comment below and share your feedback.