It was a crisp autumn morning, the kind where a warm, spiced treat is practically mandatory. I wanted something quick, easy, and satisfying, so I whipped up a batch of these Gluten Free Pumpkin Spice Scones. These scones are not only delicious, they are also naturally vegan and made with healthier ingredients.
Imagine sinking your teeth into a soft, tender scone bursting with pumpkin spice flavor. That is exactly what these gluten-free scones deliver. These scones are a perfect treat for breakfast, brunch, or an afternoon snack with a cup of coffee or tea.
Why You’ll Love It
These Gluten-Free Pumpkin Spice Scones are more than just a delicious treat; they’re a delightful experience. They are:
- Quick & Easy: Ready in under 30 minutes, perfect for busy mornings or a sudden craving.
- Healthier Indulgence: Made with good-for-you ingredients like oat flour and coconut sugar without sacrificing flavor.
- Naturally Vegan: A delicious option for those following a plant-based lifestyle.
- Perfectly Spiced: Bursting with the warm, cozy flavors of pumpkin spice.
Gluten Free Pumpkin Spice Scones
- Total Time: 33 mins
- Yield: 8 scones
Description
These quick and easy gluten-free pumpkin spice scones are a healthier indulgence, naturally vegan, and bursting with cozy fall flavors. Perfect for breakfast, brunch, or an afternoon treat, they’re ready in under 30 minutes. Enjoy them warm with a cup of coffee or tea.
Ingredients
- 2 cups oat flour
- 1/2 cup coconut sugar
- 2 teaspoons pumpkin pie spice
- 1 tablespoon baking powder
- 1/2 cup pumpkin puree
- 1/4 cup nut milk
- 1/3 cup solid, chilled coconut oil
- 2 tablespoons coconut yogurt (thick)
- 1 teaspoon vanilla extract
- 1/3 cup vegan white chocolate chips
- 1 teaspoon coconut oil
- 1/4 cup chopped pecans
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Whisk together oat flour, coconut sugar, pumpkin pie spice, and baking powder.
- Cut in chilled coconut oil until mixture resembles coarse crumbs.
- Add pumpkin puree, nut milk, coconut yogurt, and vanilla extract. Stir until just combined.
- Form dough into a ball, flatten into a 1-inch thick disk, and cut into 8 triangles.
- Bake for 16–18 minutes, or until golden brown.
- Cool for 15 minutes. Melt white chocolate chips and coconut oil for glaze. Drizzle over scones and sprinkle with pecans.
Notes
For a richer flavor, toast the pecans before adding them to the glaze. If you don’t have oat flour, you can make your own by blending rolled oats into a fine powder. A touch of maple syrup drizzled over the baked scones complements the pumpkin spice beautifully.
- Prep Time: 15 mins
- Cook Time: 18 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredient Overview
Here is what you’ll need to make these delightful gluten-free pumpkin spice scones:
Dry Ingredients:
- 2 cups oat flour
- 1/2 cup coconut sugar
- 2 teaspoons pumpkin pie spice
- 1 tablespoon baking powder
Wet Ingredients:
- 1/2 cup pumpkin puree
- 1/4 cup nut milk
- 1/3 cup solid, chilled coconut oil
- 2 tablespoons coconut yogurt (thick)
- 1 teaspoon vanilla extract
White Chocolate Glaze:
- 1/3 cup vegan white chocolate chips
- 1 teaspoon coconut oil
- 1/4 cup chopped pecans
Step-by-Step Instructions
Step 1: Prep the Oven and Baking Sheet
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. This will prevent sticking and make cleanup a breeze.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the oat flour, coconut sugar, pumpkin pie spice, and baking powder. Make sure everything is well combined.
Step 3: Cut in Coconut Oil
Using a pastry cutter or a fork, cut the chilled coconut oil into the dry ingredients until the mixture resembles coarse crumbs. This step is essential for creating a flaky texture.
Step 4: Add Wet Ingredients
Add the pumpkin puree, nut milk, coconut yogurt, and vanilla extract to the dry ingredients. Gently stir until just combined. Don’t overmix!
Step 5: Shape and Cut
Form the dough into a ball, then flatten it into a large round disk about 1 inch thick on a lightly floured surface. Use a sharp knife or a bench scraper to cut the disk into 8 even triangle pieces.
Step 6: Bake
Place the scones onto the prepared baking sheet, leaving about 2 inches between each scone. Bake for 16–18 minutes, or until lightly golden brown and firm to the touch. Keep a close watch!
Step 7: Cool and Glaze
Once baked, let the scones cool on the baking sheet for at least 15 minutes before removing them. While the scones cool, prepare the glaze by melting the white chocolate chips and coconut oil together until smooth. Drizzle the glaze generously over the cooled scones and sprinkle with chopped pecans while the glaze is still wet.
Pro Tips
Here are a few tips to make your Gluten-Free Pumpkin Spice Scones even better:
- Chill Your Ingredients: Using cold ingredients, especially the coconut oil, helps create a tender and flaky scone. Don’t skip this step!
- Don’t Overmix: Overmixing can lead to tough scones. Mix the dough just until the ingredients are combined.
- Uniform Size: Make sure your scones are roughly the same size so they bake evenly. A bench scraper can help with precision.
- Cooling is Key: Letting the scones cool completely on the pan before removing them helps them set and prevents crumbling. Looking for other delicious breakfast ideas? Try our delicious breakfast recipes.
Recipe Variations
- Cranberry Orange: Add 1/2 cup dried cranberries and the zest of one orange to the dough.
- Chocolate Chip: Fold in 1/2 cup of vegan chocolate chips into the dough before shaping.
- Maple Pecan: Add 1/4 cup chopped pecans and 1 teaspoon maple extract to the dough. Brush the tops with maple syrup before baking. For a decadent dessert check out our selection of desserts.
Are these scones truly gluten-free?
Yes, these scones are made with oat flour, which is naturally gluten-free. However, ensure your oat flour is certified gluten-free to avoid cross-contamination.
Can I use a different type of flour?
While oat flour works best, you can try substituting it with almond flour or a gluten-free all-purpose blend. The texture may vary slightly.
How do I store these scones?
Store leftover scones in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months. Thaw overnight before enjoying.
Can I make the glaze without white chocolate?
Absolutely! You can make a simple glaze with powdered sugar and nut milk or a maple glaze with maple syrup and a touch of nut milk.
Serving Suggestions
- Classic: These scones are perfect on their own or with a dollop of coconut whipped cream.
- Beverage Pairing: Serve with a warm cup of coffee, tea, or a pumpkin spice latte for the ultimate fall treat.
- Brunch Addition: Include these scones as part of a festive brunch spread alongside fresh fruit and other pastries. Want more ideas on what to serve these with? Check out these tasty dinner options.
Final Thoughts
These Gluten-Free Pumpkin Spice Scones are a delightful treat any time of year. The warm spices and tender texture make them irresistible. I hope you enjoy making these scones as much as I do. Share your creations and tag me on social media! I love seeing your bakes. Find more delicious recipes on the Amazing Korean Food blog.
