Nothing says fall like pumpkin and spice. It’s so nice being inside enjoying something sweet with a cup of tea on a cold rainy day. These pumpkin scones are the epitome of comfort. They’re light and fluffy and full of flavour. You’re going to love them!
They also happen to be gluten-free. I would never have guessed if I hadn’t made them myself. I’m so impressed with Bob’s Red Mill 1 to 1 gluten-free baking flour. I’m not gluten-intolerant, but I have friends who are. It’s nice to share baking, so I sometimes make gluten-free recipe variations. This one turned out great. They are absolutely delicious! Of course, you can make them with regular flour if you prefer.
This is my favourite scones recipe right now. They’re not too sweet, not too spicy and definitely not too heavy. They’re pretty perfect. Check out the recipe below.
- 3 cups flour (and a little more for rolling) (or GF flour)
- 1/3 cup granulated sugar
- 1/4 tsp salt
- 6 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp clove
- 1/2 tsp ginger
- 1/2 tsp cardamom
- 1/2 tsp nutmeg
- 3/4 cup cold unsalted butter (cut into small chunks)
- 1/2 cup unsweetened pumpkin puree
- 3/4 cup whole milk
- 1 egg
- 1 tsp vanilla
- 1/4 cup pumpkin seeds (for topping)
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Preheat oven to 400 degrees.
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Line a baking sheet with parchment paper.
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In the bowl of a mixer, add all the dry ingredients and stir with the paddle attachment on low speed. (You can also do this by hand).
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Add the butter and mix on low speed until the butter pieces are as small or smaller than pea-size.
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Add the pumpkin puree to the bowl.
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In a separate bowl, whisk the milk, vanilla and egg until well combined. Add it to the bowl and mix just until the dough starts to come together. Its very important not to over-mix.
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Sprinkle a little flour onto a large cutting board. Pour the dough onto the cutting board and shape it into a round disk that's about 1 and 1/2 inches thick. Do not overwork the dough. Use a rolling pin to gently smooth the top of the dough.
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Cut the dough in half and then in half again. Then cut those pieces in half so that there are 8 pieces in total. (You can also make mini scones by shaping the dough into two smaller disks)
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Arrange the scones on the baking sheet. Leave a little space between them.
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Bake for 15 to 16 minutes or until light brown.
- Sprinkle the top of the scones with a little coarse sugar or top with an icing sugar glaze (1 tbsp milk, almond milk or lemon juice and 1/2 cup icing sugar)
- If you don't have all of the recipe spices on hand, you can substitute an equal amount of pumpkin spice (3 tsp) in total.