Gluten-Free Pumpkin Scones with Maple Glaze

Name: Gluten-Free Pumpkin Scones with Maple Glaze
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 scone
Ingredients: 1/3 cup canned pumpkin puree; 3 tablespoons milk; 2 teaspoons vanilla extract; 1 large egg; 2 1/4 cups (315 g) Pamela's Gluten-Free Biscuit & Scone Mix; 1/2 cup brown sugar; 1/4 cup white sugar; 1 teaspoon ground cinnamon; 3/4 teaspoon ground cloves; 1/2 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; 3/4 cup (1 1/2 sticks) cold butter, cut in small pieces; Sugar crystals, for sprinkling (optional); 1 cup powdered sugar, for the maple glaze; 1 tablespoon maple syrup, for the maple glaze; Milk, 1 teaspoon at a time, for the maple glaze

on Dec 30 2023

Table of Contents

A good scone is a balance between dry enough to hold its shape and wet enough to stay tender, and pumpkin pushes hard in one direction.

That is why this dough uses only a third of a cup of puree alongside three tablespoons of milk and an egg. Any more and the butter cannot do its job.

Built on Pamela's Biscuit & Scone Mix, so the leavening and salt are already in the bag. You add cold butter, pumpkin, spices, and a maple glaze.

So good, no one will guess they are gluten-free, the way Pamela's has done it since 1988.

Keep the Butter in Visible Pieces

This is the whole technique, and it is the difference between a scone and a sweet biscuit.

Cut the cold butter into the dry mix until the bowl looks crumbly but still has larger visible pieces of butter in it. Those pieces turn to steam in the oven and lift the layers.

Use the paddle attachment or your hands, and stop early. Butter worked too far disappears into the mix and the scones bake flat and dense.

Once the pumpkin mixture goes in, mix only until it just comes together. If there is loose flour at the bottom of the bowl, bring it in with your hands or a spatula rather than the mixer, which would break up the butter you just worked so carefully to keep.

The mix these are built on Pamela's Gluten-Free Biscuit & Scone Mix A complete mix with the leavening and salt included. Contains no milk and no soy. GFCO-certified.

Let the Pan Cool Before You Move Them

Gluten-free scones are fragile straight out of the oven, more so than wheat ones.

They come out puffed with a cracked surface, which is exactly right. But the structure has not set yet, and picking one up at that point will break it.

Let the entire pan cool on a rack before lifting any of them. It feels like a long wait and it is the difference between whole scones and crumbs.

Leave space between the wedges on the sheet pan too. They spread as they bake, and scones that run into each other tear when you separate them.

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Yield 8

Serving Size 1 scone

Ingredients

1/3 cup canned pumpkin puree
3 tablespoons milk
2 teaspoons vanilla extract
1 large egg
2 1/4 cups (315 g) Pamela's Gluten-Free Biscuit & Scone Mix
1/2 cup brown sugar
1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
3/4 cup (1 1/2 sticks) cold butter, cut in small pieces
Sugar crystals, for sprinkling (optional)
1 cup powdered sugar, for the maple glaze
1 tablespoon maple syrup, for the maple glaze
Milk, 1 teaspoon at a time, for the maple glaze

Shop Gluten-Free Biscuit and Scone Mix, 13 oz.

Directions

Heat the oven to 400 degrees F with a rack in the bottom third. Line a 13x18 sheet pan with parchment or spray it with nonstick spray.
In a small bowl, mix the pumpkin, milk, vanilla, and egg. Set aside.
In the bowl of a stand mixer with the paddle attachment, mix the Biscuit & Scone Mix, both sugars, and the spices.
Cut the cold butter into the mix with the paddle or your hands. Stop when it looks crumbly but still has larger visible pieces of butter.
Add the pumpkin mixture and mix until just combined. If loose flour remains at the bottom, work it in by hand or with a spatula rather than the mixer, so the butter pieces stay intact.
Turn the dough onto a piece of parchment and use the paper to squeeze it into a disk about 2 inches thick and 6 inches across. Cut into wedges.
Transfer the wedges to the sheet pan, leaving space between them for spreading. Sprinkle with sugar crystals if using.
Bake about 20 minutes, until the scones are puffed with a cracked surface.
Let the entire pan cool on a rack before picking up the scones, or they may fall apart.
For the maple glaze, whisk the powdered sugar with the maple syrup and add milk a teaspoon at a time until it is thick but pourable. Drizzle over the cooled scones in a zigzag.

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Gluten-Free Biscuit and Scone Mix, 13 oz.

The scone mix worth putting the kettle on for

Tender, golden gluten-free scones are this mix's quiet specialty: fold in dried fruit, chocolate chips, or pumpkin and spice, and serve them warm with jam and cream. It's the closest thing to a bakery case that a gluten-free kitchen keeps in the pantry.

Biscuits that go both ways

The same mix bakes fluffy biscuits for butter and honey at breakfast or gravy at dinner. Baking powder is already in the bag, the binder is guar gum rather than xanthan, and the whole ingredient list reads like a recipe card, not a chemistry set.

Stock up, save every time

Multipacks save up to 49%, our deepest baking-mix discount, and Subscribe & Save takes another 10% off every delivery.

Brown Rice Flour, Tapioca Starch, Potato Starch, Sorghum Flour, White Rice Flour, Sweet Rice Flour, Baking Powder (Sodium Acid Pyrophosphate, Potato Starch, Sodium Bicarbonate), Evaporated Cane Sugar, Sea Salt, Guar Gum, Baking Soda.

Pamela's Products are manufactured in a Gluten-Free Certified Facility and peanut-free facility. Our products are produced on equipment that processes Tree Nuts, Coconut, Eggs, Soy, and Milk.

Recipe Tips & Notes

Storing and Freezing

Scones are best the day they are baked, like every scone ever made.

Room temperature: 2 days in an airtight container. Reheat at 300 degrees F for 5 minutes to bring back the edges.

Freezer, baked: up to 3 months, unglazed. Thaw at room temperature and glaze after.

Freezer, raw: cut the wedges, freeze them solid on a sheet pan, then bag. Bake from frozen, adding 3 to 5 minutes. This is the better option if you want fresh scones later.

Do not mix the dough ahead. The leavening in the mix starts working when the wet ingredients go in.

Ways to Change It Up

Skip the glaze and sprinkle sugar crystals on before baking instead.

Swap the maple for a plain vanilla glaze, or add a quarter teaspoon of maple extract if you do not have syrup.

Add a half cup of chopped pecans or dried cranberries to the dry mix.

Use pumpkin pie spice at 2 1/2 teaspoons in place of the four separate spices.

Make them smaller. Cut the disk into 12 wedges instead of 8 and bake 15 to 17 minutes.

A cream cheese glaze instead of maple, which is richer and holiday-appropriate.

What These Contain

This recipe contains milk and egg.

The butter, the milk in the dough, and the milk in the glaze are dairy. The egg is structural.

Pamela's Biscuit & Scone Mix itself contains no milk and no soy, so the dairy here comes entirely from what you add. The dough can be made dairy-free with a plant-based butter and an unsweetened plant milk.

Everything from Pamela's is certified by the Gluten-Free Certification Organization and made in a certified gluten-free, peanut-free facility.

Recipe FAQs

Let the entire pan cool on a rack before lifting any of them. Gluten-free scones are fragile straight out of the oven and the structure has not set yet. Leaving space between the wedges on the pan also helps, since scones that run together tear when separated.

Those pieces turn to steam in the oven and lift the layers. If the butter is worked all the way into the mix, the scones bake flat and dense. Stop cutting it in while the bowl still looks crumbly with larger pieces showing.

Only a third of a cup here, alongside three tablespoons of milk and an egg. Pumpkin carries a lot of moisture, and more than that makes a dough too wet for the butter to do its job. This is one recipe where more pumpkin is not better.

Yes, and freezing them raw is the better option. Cut the wedges, freeze them solid on a sheet pan, then bag them and bake from frozen, adding 3 to 5 minutes. Baked scones also freeze for up to 3 months, unglazed.

The dough can be, using a plant-based butter and an unsweetened plant milk. Pamela's Biscuit & Scone Mix contains no milk itself, so the dairy comes entirely from what you add. Use a plant milk in the glaze as well.