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Tender Gluten-Free Pumpkin Cream Scones Recipe

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4.2 from 7 reviews

These Tender Gluten-Free Pumpkin Cream Scones offer a moist, flavorful twist on the classic scone, crafted with a blend of gluten-free flours and a rich pumpkin cream base. Infused with warming spices like cinnamon, nutmeg, and ginger, they are perfect for autumn mornings or cozy afternoons. Finished with a sweet maple glaze and a touch of fresh nutmeg, these scones combine tender texture with vibrant fall flavors in every bite.

Ingredients

Dry Ingredients

  • ⅔ cup (110 g) sweet rice flour
  • ⅔ cup (75 g) blanched almond flour
  • ⅔ cup (69 g) gluten-free oat flour
  • 3 tablespoons (22 g) tapioca flour
  • ¼ cup (50 g) light or dark brown sugar
  • 2 ½ teaspoons (7 g) baking powder
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon freshly grated nutmeg, plus extra for finishing
  • ⅛ teaspoon turmeric (optional, mostly for color)
  • ½ teaspoon fine sea salt

Wet Ingredients

  • 6 tablespoons (85 g) cold, unsalted butter, sliced ⅛-inch thick
  • ½ cup (120 g) pumpkin puree (preferably homemade)
  • ¼ cup (55 g) cold heavy cream (more, as needed)
  • 1 large egg
  • 1 teaspoon (6 g) packed finely grated fresh ginger (I use a microplane)
  • 1 teaspoon vanilla extract

Additional

  • 1 recipe maple glaze (for drizzling after baking)

Instructions

  1. Make the Scone Dough: In a large bowl, combine the sweet rice, almond, oat, and tapioca flours with the brown sugar, baking powder, cinnamon, nutmeg, turmeric, and salt. Whisk thoroughly to blend all dry ingredients evenly.
  2. Incorporate Butter: Add the cold sliced butter to the flour mixture. Use a pastry cutter or your fingertips to blend the butter into the flour until it resembles small peas. This process ensures a tender and flaky texture.
  3. Optional Mix-ins and Chilling: If using any mix-ins like nuts or dried fruits, toss them in now. Place the flour and butter mixture into the refrigerator for at least 10 minutes to chill and firm up the butter.
  4. Prepare Pumpkin Cream Mixture: Whisk together the pumpkin puree, cold heavy cream, egg, freshly grated ginger, and vanilla extract in a measuring pitcher. Chill this mixture until you’re ready to combine it with the flour mixture.
  5. Combine Wet and Dry Ingredients: Remove the chilled flour and butter mixture from the fridge. Gradually add the pumpkin cream mixture, folding gently with a flexible silicone spatula until the dough just holds together. The dough will be slightly softer than typical scone dough but should not be wet or sticky. Add extra heavy cream teaspoon by teaspoon if the dough feels too dry.
  6. Shape the Dough: Using your hands, gently but firmly press the dough together into a rough ball. Place it on beeswax wrap or parchment paper and pat into a 6-inch diameter disk about 1 ¼ inches thick. Avoid overworking since there’s no gluten to develop toughness.
  7. Chill the Dough: Wrap the dough disk tightly and chill in the refrigerator until firm, about 1 to 2 hours or overnight for best results.
  8. Preheat Oven and Prepare Baking Sheets: When ready to bake, position an oven rack at the highest level. Preheat oven to 400ºF (204ºC). Stack two rimmed baking sheets and line with two pieces of parchment paper to prevent over-browning on the bottom.
  9. Cut and Arrange Scones: Remove the chilled dough from the refrigerator and unwrap. Lightly dust a cutting board with oat flour and place the dough disk on it. Brush the top lightly with cream, then use a sharp large chef’s knife to cut into 8 equal wedges. Transfer wedges to the prepared baking sheet, spacing them well apart.
  10. Bake the Scones: Bake for 25-30 minutes until golden brown and cooked through. Rotate baking sheet halfway through (at 15 minutes) for even browning. An instant-read thermometer inserted into the center should register between 205–210°F (96–99°C).
  11. Cool and Glaze: Remove scones from oven and transfer to a wire rack to cool completely. Once cooled, drizzle with the prepared maple glaze and finish with a light grating of fresh nutmeg.
  12. Storage: Store scones in an airtight container at room temperature for up to 3 days. Unglazed scones can be frozen and refreshed in a warm oven before glazing.

Notes

  • Use cold butter and chill the dough to ensure tender, flaky scones.
  • Scones can be made ahead and chilled or frozen before baking.
  • Adjust cream quantity slightly if dough is too dry or too wet.
  • For best flavor, use fresh ginger and fresh nutmeg.
  • The turmeric is optional and only to enhance color.
  • Use a sharp knife to cut wedges cleanly without compressing dough.
  • Ensure baking sheets are stacked and lined to avoid over-browning bottoms.
  • Check doneness with an instant-read thermometer to avoid under- or over-baking.

Find it online: https://cookedbysarah.com/tender-gluten-free-pumpkin-cream-scones-recipe/