Best Gluten Free Pumpkin Scones Recipes

STARBUCKS COPYCAT PUMPKIN SCONES (GLUTEN-FREE, VEGAN, AND PALEO)

Steps:

• Pre-soak nuts and strained or boiling water for 15 minutes For AIP version, use 1 cup warmed coconut manna instead.
• Place coconut oil and coconut butter in an oven safe baking dish or glass container and place in a toaster (or microwave) for a few minutes to warm up the oil and butter and let them melt a little. Note: If your maple syrup or pumpkin puree are colder than room temp, include them in this as well so that all the ingredients are warm enough not to make the coconut oil solidify.
• Pour the coconut oil, coconut butter, pumpkin puree, maple syrup, hot water, vanilla, and spices into a large mixing bowl and blend all the ingredients together into a smooth mixture using an immersion blender (you can also mix by hand or put this mixture through a food processor and then pour into a mixing bowl).
• Cut out a piece of parchment paper large enough to cover a cookie sheet. Place it on a cutting board and set aside.
• Add coconut flour and tapioca starch to the liquid mixture in the mixing bowl and mix using a wooden spoon to combine the liquid ingredients with the dry. Now it's time to get your hands dirty - you'll notice the batter will need more mixing than your wooden spoon can handle. Use your hands to thoroughly knead the dough and then lump it into a large ball.
• Place the dough ball onto parchment paper on the cutting board. Flatten it with your hands into a 1″ tall disc. Fix up and round off all the edges with your hands so that the disc looks nice and rounded everywhere. Using a knife cut the disc into 8 triangles (I first cut mine into 4 parts forming a cross, and then cut each triangle in half). Do not separate the scones just yet. Place the entire cutting board into the fridge and refrigerate for at least 20 minutes.
• Preheat oven to 350°F Once the scones have chilled, remove from the fridge and transfer the parchment paper along with the scones onto a cookie sheet. Carefully separate and spread the scones apart on the cookie sheet on top of the parchment. Bake scones for approximately 22-26 minutes (watch the edges and remove from oven when they begin to brown up). Then, cool the tray on a cooling rack for 10 minutes.
• In the meantime prepare the glaze by placing all glaze ingredients in your blender and blend on high until smooth. I used my Vitamix for this and recommend it for smoothest results (or another high power blender). If your blender isn't up to scratch, you may want to add a tiny bit more non-dairy milk to help it blend better. Once the scones are cooled a little, use a spoon to spread this glaze over each scone, but RESERVE about a third of the mixture for the next step (just leave it in the blender).
• Add pumpkin spice drizzle ingredients to the blender. Blend on high to create a smooth mixture. Transfer into a squirty bottle or a piping bag and then drizzle over the glaze on the scones. Serve warm with a hot cup of coffee, or enjoy these chilled (or reheated in the toaster) for an incredible breakfast treat!

GLUTEN-FREE PUMPKIN SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Combine flour, brown sugar, baking powder, cinnamon, baking soda, salt, nutmeg, ginger, and cloves in a large bowl. Grate frozen butter into flour mixture and blend with a pastry blender until flour is crumbly with pea-sized crumbs.
• Combine pumpkin puree, 1/3 cup heavy cream, egg, and vanilla extract in a separate bowl. Add to the crumb mixture and mix into a soft dough.
• Lightly sprinkle counter and hands with flour and turn out dough onto the counter. Shape into a small, 1-inch thick rectangle, slightly smaller than a sheet of paper. Cut rectangle in half using a knife or a pizza cutter, then cut each half into 6 triangles. Place on the prepared baking sheet. Brush with 2 tablespoons heavy cream and sprinkle with coarse sugar.
• Bake in the preheated oven until lightly browned, about 15 minutes. Remove and allow to cool on a wire rack.
• While scones are cooling, combine confectioners' sugar, heavy cream, vanilla extract, and pumpkin pie spice for glaze in a bowl and whip until smooth. Add glaze to a small resealable plastic bag, snip off one corner, and drizzle on top of cooled scones.

GLUTEN FREE PUMPKIN SCONES

Steps:

• Preheat the oven to 350 F.
• Sift all the dry ingredients in a bowl and mix them well. Start adding the wet ingredients and incorporate well until you get a nice batter with no lumps. Note, the batter should be sticky and thick, not liquid like regular cake batter.
• Scoop the batter on a baking pan lined with parchment paper. Helping yourself with a silicon spatula (or a spoon), spread the batter around giving it a circular shape and keeping it about 1 and 1/2 inch thick.
• Cut the batter circle into 6 or 8 slices (depending on whether you want your scones to be smaller or bigger) and separate them from each other so they don't stick together while baking.
• Bake for about 30-35 minutes. Turn off the oven, open the oven door a bit and let the scones cool down in the oven for 5 more minutes.
• When your gluten free pumpkin scones are completely cooled down, sift some carob powder on top, sprinkle a bit of coconut flakes and they're ready to be served!
• And if you want to make them even more indulgent, spread a layer of Carob Nutella in the middle of your scones. The recipe is super quick and it will your pastry an even better texture!!