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Gluten Free Pumpkin Scones with Brown Sugar Glaze

October 21, 2020

The most perfect buttery scones swirled with sweet pumpkin and warm fall spices!

Gluten Free Pumpkin Scones with Brown Sugar Glaze

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Fall fun, and a new pumpkin breakfast treat!

We couldn’t have asked for a more perfect fall weekend for picking out pumpkins for Halloween! Pretty blue skies, and even a little warmth to the sun had my little Michigander kiddos peeling off their coats despite the crisp 50 degree air! The hayride was filled with anticipation, and when their eyes saw caught a glimpse of the pumpkin patch, you would have thought it was Christmas morning. These fields were packed! The girls will be working on carving their Halloween pumpkins this weekend, so I decided to work on a fun pumpkin scone recipe for them to savor this fun season!

Gluten Free Pumpkin Scones with Brown Sugar Glaze

A birthday treat favorite with a fall twist!

Last spring we created what has become our household birthday breakfast tradition in these Funfetti Birthday Scones. I had a feeling I could use that recipe for just about any scone flavor, so this summer I played around with various summer berries with some successes that I’ll probably share next summer! I fell in love with the warm spices of pumpkin pie in these scones, and they are going to be so perfect for Halloween morning and Thanksgiving brunch!

Gluten Free Pumpkin Scones with Brown Sugar Glaze

The Method :: The Pumpkin Scone Dough

I promise this scone batter is easy to work with and fuss free. Scones used to intimidate me because I’ve had numerous overly dry scones in my life! While the crispy, almost crunchy outside of a scone is a staple texture, one that falls apart in a crumble is not my idea of a great breakfast treat! These scones will gift you with a crispy outside and a super buttery, flaky inside – just perfect with your cup of coffee (or your favorite pumpkin spice latte!). Simply use a fork or pastry cutter to break up the butter into the dry ingredients, and then mix in the wet ingredients until a dough of cookie batter texture forms.

Gluten Free Pumpkin Scones with Brown Sugar Glaze

The Method :: Rolling & Cutting the Pumpkin Scone Dough

Once you’ve kneaded your pumpkin scone dough, you can flour your rolling surface and create a disk. Roll your disk out to about 1 inch or so, and then make sure the edges are smooth using your hands to form it into a perfect circle. I like to use my pizza wheel to cut the disk into eighths.

Gluten Free Pumpkin Scones with Brown Sugar Glaze
Gluten Free Pumpkin Scones with Brown Sugar Glaze

The Method :: Baking the Scones

Before you bake off your scones, you can sprinkle the tops with a bit of sugar if you are feeling sassy enough 🙂 You’ll want to completely cool your scones before moving on to the fun part – the brown sugar glaze!

Gluten Free Pumpkin Scones with Brown Sugar Glaze

The Method :: The Brown Sugar Glaze

Once the scones have cooled, you’ll whisk the glaze ingredients in a small dish and then let the kids have at it with the drizzle! It doesn’t have to be perfect and they will feel so proud to make their own swirly glaze designs!

Gluten Free Pumpkin Scones with Brown Sugar Glaze

How mild is the pumpkin pie spice?

Your home is going smell amazing while these scones are baking! If you love the aroma of pumpkin pie, you will be wanting to bake these off every weekend! I felt like the pumpkin pie spice flavor was very mild – in fact my non-pumpkin anything husband tried a slice of the scone and really liked it. That said you could swap the pumpkin pie spice for cinnamon if you think that might go over better.

Gluten Free Pumpkin Scones with Brown Sugar Glaze

Tips and swaps for the Brown Sugar Glaze

While we simply adore the dark brown sugar flavor that a full teaspoon of molasses gives, I understand that some may find that strong. If you prefer a milder, light brown sugar taste, just use half of a teaspoon. I also think that the glaze would be amazing as a Cinnamon Glaze! Leave the molasses out and sprinkle in some cinnamon if you think your crew would love that! The glaze drizzles so nicely and then will harden on the scone within about 20 minutes.

Gluten Free Pumpkin Scones with Brown Sugar Glaze

Freezer Friendly

Scones freeze so nicely! You can either freeze the scone dough, or you can bake the scones off and freeze them that way. I prefer to freeze them without the glaze, and then just glaze them when they thaw out, but you could glaze and freeze. This makes for a very nice make ahead breakfast or brunch idea for Thanksgiving – make the scones days in advance for your company, and you won’t have to bake them on Thanksgiving morning!

Gluten Free Pumpkin Scones with Brown Sugar Glaze
Print Recipe
5 from 1 vote

Gluten Free Pumpkin Scones with Brown Sugar Glaze


For the Pumpkin Scones:

For the Brown Sugar Glaze:


  • Pre-heat the oven to 375 degrees and line a baking sheet with parchment paper.
  • Whisk the coconut milk, pumpkin puree, molasses, vanilla, and vinegar until smooth. I use my 2 cup Pyrex liquid measuring cup so that I can just measure the coconut milk and pumpkin right in the cup, add the molasses and vinegar, and whisk. Set this mixture aside.
  • In a large mixing bowl, whisk the flour, cane sugar, pumpkin pie spice, baking powder, and sea salt.
  • Use a pastry cutter or a fork to cut the cold butter into the flour. You want to still be able to see small pieces of butter throughout.
  • Pour the coconut milk/pumpkin mixture into the flour/butter mixture and use a rubber scraper to mix. I use the rubber scraper to start, and finish with my hands.
  • Flour your counter, and knead the dough a few times. Make a disk with your hands, roll the dough to about 1 inch thick, and then use your hands again to shape the disk into a perfect circle.
  • Cut the disk into eighths, and place the triangles onto the parchment paper lined baking sheet. (At this point, you can brush the tops of the scones with a light coating of milk or coconut milk, and sprinkle with a little sugar if you wish.)
  • Bake the scones at 375 degrees for 30 minutes until the edges are golden. Cool the scones completely before drizzling the glaze on top.
  • To make the brown sugar glaze, whisk the powdered sugar, molasses, and milk in a small dish and drizzle over the tops of the cooled scones. The glaze will dry and harden within about 20 minutes.
Gluten Free Pumpkin Scones with Brown Sugar Glaze

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  • Reply Dútin October 26, 2020 at 12:35 am

    5 stars
    Everything is fused together to create a great taste

  • Reply Jessica November 23, 2020 at 3:51 pm

    I really want to make this for Thanksgiving morning, but we are dairy free. Are there any other suggestions you have for the butter that you think would work?

    • Reply Renee Kohley December 30, 2020 at 6:11 pm

      Hi Jessica! I actually think palm shortening would work well!

  • Reply Gluten Free Mixed Berry Scones - Raising Generation Nourished March 30, 2021 at 11:17 am

    […] That scone base then became a Thanksgiving morning treat with warm fall spices and molasses in my Pumpkin Scones. So for this spring inspired version, I used pretty berries! I cannot wait to get our hands on […]

  • Reply Elena August 6, 2021 at 2:55 pm

    I am still experimenting when it comes to gluten free baking. But when I was a avid baker with regular flour, any scone recipe I made required freezing the scones for a bit prior to baking AND a high temp for baking (400-425 degrees). So I’m wondering why neither apply with your recipe. I have these scones in the oven now and they are a melted butter mess on the baking sheet 😔

    • Reply Renee Kohley August 7, 2021 at 4:55 pm

      Hi Elena! What type of GF flour blend did you use? The Xanthan gum in GF flour blends makes the melty-ness not happen – that isn’t because of the butter it is because there is not gluten and the xanthan gum mimicks that. The recipe calls for cold butter and I have never had a melting problem when I make the scones with cold butter. I hope that helps!

  • Reply Gluten Free Cranberry Orange Scones - Raising Generation Nourished November 21, 2021 at 3:17 pm

    […] quite the household birthday request, and that fall I dressed the scones up for Halloween making a pumpkin scone! This summer, I also used some of our freshly picked summer berries to make a mixed berry scone […]

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