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Home » Biscuits, Muffins, and Scones

Gluten-Free Pumpkin Scones with Cheddar and Sage

Published: Oct 2, 2020 · Modified: Jun 7, 2022 by Baked · This post may contain affiliate links · 2 Comments

Jump to Recipe Print Recipe

These moist, tender gluten-free pumpkin scones are made with almond flour. Cheddar cheese, green onion, and fresh sage add a flavour boost!

Gluten-free pumpkin scones cooling on a wire rack.

This post first appeared September 28, 2019, and was last updated October 2, 2020.

Scones and biscuits are a big favourite for all of us here at BAKED. They’re so simple to make and are a great weeknight addition to simple soups or stew. Gluten-free pumpkin scones are especially good through autumn and winter. Made with a base of almond flour, this version is 100% grain and gluten free. Almond flour is naturally sweet, high in protein, and adds a nice crumb to these scones.

One of the biggest benefits of gluten-free baking is that there’s no need to worry about over-mixing, which is often a concern with quick breads. Just mix up these gluten-free pumpkin scones and go! No rolling or cutting needed!

Jump to:
  • Ingredients
  • Method
  • Tips & Notes
  • Substitutions
  • More Pumpkin Recipes
  • Recipe

A stack of four gluten-free pumpkin scones on a white plate.

Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.

Ingredients

  • almond flour
  • baking powder
  • sea salt
  • black pepper
  • fresh sage leaves
  • green onions
  • butter
  • 2 eggs
  • grated cheddar cheese
  • milk
  • pumpkin puree
Ingredients to make gluten-free pumpkin scones.

Method

Preheat the oven and line a baking sheet with parchment paper.

Combine the almond flour, baking powder, salt, pepper, sage, and green onions together in a bowl. Use your hands or a wooden spoon to mix everything together.

A hand mixing chopped green onion and sage into a bowl of almond flour.

Add the butter, and use your fingertips to rub the butter into the dry ingredients. You want the mixture to look coarse and crumbly, with some pieces of butter about the size of small peas.

A hand mixing butter into dry scone ingredients in a glass bowl.

Add the eggs, grated cheddar, milk, and pumpkin to the almond flour mixture.

  • A hand pouring milk into a bowl of almond flour, egg, herbs, and cheese.
  • Hands scooping pumpkin purée into a bowl of almond flour, herbs, and cheese.

Stir everything together until all of the ingredients are well mixed and evenly distributed.

A hand mixing a bowl of almond flour, cheese, and herbs.

Using a spoon or an ice cream scoop, dollop six equally-sized scoops of pumpkin scone dough onto the prepared baking sheet.

Hands using an ice cream scoop to portion out scone dough.

Garnish the top of each scone with more herbs and cheese if you like.

  • A hand sprinkling cheese on unbaked biscuits.
  • Six unbaked pumpkin scones on a baking tray.

Bake for 35 to 38 minutes or until golden. Gluten-free pumpkin scones are best eaten the same day.

Six gluten-free pumpkin scones on a baking sheet with parchment paper.

Tips & Notes

You might notice the baking time is longer for these gluten-free pumpkin scones compared to standard scones or biscuits. The longer baking time is actually required because almond flour has a high moisture content! Don’t worry, it’s not a typo!

Because the pumpkin scones are best eaten the same day as baking, we’ve made this recipe to yield only a small-batch. That being said, you can easily double this recipe if you need more gluten-free pumpkin scones in your life!

If you have leftovers, store them in a sealed container at room temperature for the following day and gently reheat them in the microwave or oven to serve.

Overhead close-up of gluten-free pumpkin scones with cheddar and sage.

Substitutions

We use canned pumpkin in this recipe, however, it’s pretty easy to make your own! To do so, visit our tutorial on how to make pumpkin purée.

If standard dairy is a little tricky for digestion, goat cheddar is a great substitute for cheddar. You can also substitute non-dairy butter, and non-dairy milk if you want.

Try different variety of cheeses! We love Dubliner, goat cheese, or Gouda in these scones. You can also change up the herbs. Switch in chives or fresh thyme for the green onion and sage. 1 to 1-½ teaspoons of dried herbs will also work here.

A torn biscuit on a plate with a butter knife next to a wire rack of more baked biscuits.

More Pumpkin Recipes

Vegan Pumpkin Cookies

Deep Dish Pumpkin Pie (vegan)

Pumpkin Cinnamon Rolls (vegan)

Pumpkin Loaf With Caramel Crunch Topping

If you make this recipe, let us know by tagging @baked_theblog + #bakedtheblog on Instagram! We love to feel like we’re in the kitchen with you.

Recipe

Gluten-free pumpkin scones cooling on a wire rack.

Gluten-Free Pumpkin Scones

5 from 2 votes
Author: Sophie Mackenzie
Yield: 6
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Print Recipe Pin Recipe Comments

Description

 

These moist, tender gluten-free pumpkin scones are made with almond flour. Cheddar cheese, green onion, and fresh sage add a flavour boost!

Equipment

  • baking sheet
  • Parchment paper
  • Wood spoon
  • Mixing bowl
  • Ice cream scoop
  • Measuring cups and spoons or a digital kitchen scale

Ingredients
 

  • 2 cups almond flour
  • ½ teaspoon baking powder
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • ¼ cup green onions, chopped
  • 2 tablespoons fresh sage, chopped
  • 3 tablespoons butter, room temperature
  • 2 large eggs
  • ¾ cup shredded cheddar
  • ⅓ cup pumpkin puree
  • 2 tablespoons milk

Instructions
 

  • Preheat the oven to 375°F (190ºC) and line a baking sheet with parchment paper.
  • Combine the almond flour, baking powder, salt, pepper, green onions, and sage together in a mixing bowl. Use your hands or a wooden spoon to mix everything together.
  • Add the butter, and use your fingertips to rub the butter into the dry ingredients. You want the mixture to look coarse and crumbly, with some pieces of butter about the size of small peas.
  • Add the eggs, grated cheddar, pumpkin, and milk to the almond flour mixture. Stir everything together until all of the ingredients are well mixed and evenly distributed.
  • Using a spoon or an ice cream scoop, dollop six equally-sized scoops of pumpkin scone dough onto the prepared baking sheet. Garnish the top of each scone with more herbs and cheese if you like.
  • Bake for 35 to 38 minutes or until golden. Gluten-free pumpkin scones are best eaten the same day.

Notes

You might notice the baking time is longer for these gluten-free pumpkin scones compared to standard scones or biscuits. The longer baking time is actually required because almond flour has a high moisture content! Don’t worry, it’s not a typo!
Because the pumpkin scones are best eaten the same day as baking, we’ve made this recipe to yield only a small-batch. That being said, you can easily double this recipe if you need more gluten-free pumpkin scones in your life!
If you have leftovers, store them in a sealed container at room temperature for the following day and gently reheat them in the microwave or oven to serve.

Substitutions

We use canned pumpkin in this recipe, however, it’s pretty easy to make your own! To do so, visit our tutorial on how to make pumpkin purée.
If standard dairy is a little tricky for digestion, goat cheddar is a great substitute for cheddar. You can also substitute non-dairy butter, and non-dairy milk if you want.
Try different variety of cheese! We love Dubliner, goat cheese, or Gouda in these scones. You can also change up the herbs. Switch in chives or fresh thyme for the green onion and sage. 1 to 1-½ teaspoons of dried herbs will also work here.

Nutrition

Serving: 1g | Calories: 357kcal | Carbohydrates: 11g | Protein: 14g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 21g | Cholesterol: 92mg | Sodium: 383mg | Fiber: 5g | Sugar: 2g
Did you make this recipe?Let us know on Instagram @baked_theblog or tag #bakedtheblog!

« Vegan Pumpkin Cookies
Spicy Roasted Pumpkin Seeds »

Reader Interactions

Comments

  1. Maggie Delroy says

    September 28, 2019 at 5:11 pm

    Hi,

    This looks amazing. I will surely give it a go. Just wondering if this biscuit/scone cosider keto scone?

    Reply
    • Sophie Mackenzie says

      September 28, 2019 at 6:13 pm

      Hi, I’m not an expert, but I think this is considered keto. Thew will be a total of 25 g carbs from the almond flour and about 4g carbs from the pumpkin. So combined the almond flour and the pumpkin will amount to just under 5 grams of carbs per biscuit.

      Reply

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