Gluten Free Pumpkin Cinnamon Chip Scones
One of my fondest childhood memories is going to the little “tea room” in our downtown beach town—home of the most incredible scones served warm with clotted cream and jam. It was always such a special treat when my mom brought them home, and ever since then, scones have held a permanent place in my heart. But as much as I love them, gluten-free scones are usually… disappointing. It’s taken a lot of trial and error to create a recipe that truly lives up to the nostalgia.
That’s why I’m so excited to finally share these gluten-free Pumpkin Cinnamon Chip Scones—soft, tender, perfectly spiced, and everything I’ve been chasing in a cozy fall bake. They’re the ultimate afternoon treat, especially with a hot coffee or chai, and proof that gluten-free scones can be just as special as the ones I grew up loving.
PREP TIME
15 minutes
COOK TIME
25 minutes
INGREDIENTS
14
Serves: 8
Ingredients
- 2.25 cups2.25 cups2.25 cups Gluten-Free Flour
- 2 Tbsp2 Tbsp2 Tbsp Brown Sugar
- 2 tsp2 tsp2 tsp Baking Powder
- 1 tsp1 tsp1 tsp Xanthan Gum
- .5 tsp.5 tsp.5 tsp Baking Soda
- .5 tsp.5 tsp.5 tsp Salt
- 1 tsp1 tsp1 tsp Pumpkin Pie Spice
- 1 tsp1 tsp1 tsp Cinnamon, Ground
- 8 Tbsp8 Tbsp8 Tbsp Butter, Unsalted
- 1 whole1 whole1 whole Egg
- 0.5 cup0.5 cup0.5 cup Sour Cream
- 0.5 cup0.5 cup0.5 cup Pumpkin Purée
- 1 tsp1 tsp1 tsp Vanilla Extract
- 0.5 cup0.5 cup0.5 cup Cinnamon Baking Chips
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to 375F and line a pan with parchment paper.
- In a bowl whisk together your flour, brown sugar, baking powder, xanthan gum, baking soda, salt, and spices.
- Cut the butter into the flour mixture until the mixture is crumbly. You can do this using two forks or a pastry cutter.
- Add your cinnamon chips to the flour mixture.
- In a separate bowl, combine your egg, sour cream, pumpkin puree, and vanilla.
- Add your wet ingredients into your dry ingredients with a wooden spoon until everything comes together. Don’t be alarmed if it is still a little crumbly.
- Dust your counter and the dough with some flour and lightly push the dough together, being careful to not to overwork the dough. If you spend too much time forming the dough, the butter will melt.
- Shape the dough into a circle about 8-9inches across & an inch thick. Cut into 8 even triangles and carefully transfer to your pan.
- An optional final step is to brush the scones with melted butter and sprinkle with a little bit of turbinado sugar.
- Bake for 20-25 minutes or until golden brown.
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About This Recipe
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Baked Goods Coconut Free Gluten Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 351 |
| Fat: | 18 g |
| Carbohydrates: | 40 g |
| Protein: | 7 g |
| Cholesterol: | 42 g |
| Sodium: | 284 mg |
| Fiber: | 2 g |
| Sugars: | 12 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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