The most perfect buttery scones swirled with sweet pumpkin and warm fall spices!
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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!
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!
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.
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.
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!
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!
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.
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.
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
For the Pumpkin Scones:
- ½ cup full fat coconut milk or regular milk
- ½ cup pumpkin puree if homemade, drain off the water so it is the consistency of canned pumpkin
- 1 tsp blackstrap molasses
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 3 cups Namaste GF Flour Blend fluff the flour before measuring so it isn’t packed down
- ¼ cup organic pure cane sugar plus a little more for sprinkling the tops of the scones if you wish
- 2 tsp pumpkin pie spice
- 2 tsp aluminum free baking powder
- 1 tsp sea salt
- 8 oz cold butter 2 sticks, cut into cubes
For the Brown Sugar Glaze:
- 1/3 cup organic powdered sugar
- ½ to 1 tsp blackstrap molasses 1/2 tsp will be more of a light brown sugar and 1 tsp is flavored more dark brown sugar
- 1 tbsp full fat milk or coconut milk
- 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.
Everything is fused together to create a great taste
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?
Hi Jessica! I actually think palm shortening would work well!
[…] 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 […]
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 😔
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!
[…] 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 […]