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Gluten-Free Pumpkin Spice Scones with Maple Cinnamon Glaze
Course: Breakfast, brunch
Servings: 8 scones
Author: Lauren Kelly Nutrition
Ingredients
  • Scones:
  • 11 ⁄2 cups gluten-free all-purpose flour
  • 1 ⁄4 cup coconut flour
  • 1 ⁄2 teaspoon xanthan gum
  • 1 ⁄4 cup unrefined sugar
  • 2 teaspoons gluten-free baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1 ⁄8 teaspoon salt
  • 1 ⁄2 cup coconut oil
  • 2 large eggs
  • 1 ⁄3 cup Greek yogurt
  • 3/4 cup 100% pumpkin puree
  • 1 teaspoon wheat-free vanilla extract
  • 1 teaspoon pure vanilla extract
  • Glaze:
  • 1/2 cup powdered sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons 100% maple syrup
  • 1-2 tablespoons milk
Instructions
  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper or use a silicone mat.
  2. In a large bowl, mix together the flours, xanthan gum, sugar, baking powder, cinnamon, nutmeg, ginger and salt. Work in the coconut oil until the mixture is crumbly.
  3. In a separate bowl, whisk together the eggs, Greek yogurt, pumpkin and vanilla until frothy. Add to the dry ingredients, stirring until well blended. The dough will be sticky.
  4. Drop the dough onto the parchment paper or silicone mat and form into a circle in the center of baking sheet. Cut circle into 8 triangles.
  5. Sprinkle the scones with extra sugar if desired. Bake for 15–20 minutes, or until golden brown.
  6. Prepare the glaze by mixing all the ingredients together in a small bowl until combined. Remove scones from the oven and let cool for at least 5 minutes before drizzling glaze on top.