These moist, tender gluten-free pumpkin scones are made with almond flour. Cheddar cheese, green onion, and fresh sage add a flavour boost!
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!
Ingredients
- almond flour
- baking powder
- sea salt
- black pepper
- fresh sage leaves
- green onions
- butter
- 2 eggs
- grated cheddar cheese
- milk
- pumpkin puree
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.
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, milk, and pumpkin 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.
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.
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.
More Pumpkin Recipes
Pumpkin Cinnamon Rolls (vegan)
Pumpkin Loaf With Caramel Crunch Topping
Recipe
Gluten-Free Pumpkin Scones
These moist, tender gluten-free pumpkin scones are made with almond flour. Cheddar cheese, green onion, and fresh sage add a flavour boost!
Ingredients
- 2 cups almond flour
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ¼ cup chopped green onions
- 2 tablespoons chopped fresh sage
- 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 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 Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 357Total Fat: 31gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 92mgSodium: 383mgCarbohydrates: 11gFiber: 5gSugar: 2gProtein: 14g
This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator.
Maggie Delroy says
Hi,
This looks amazing. I will surely give it a go. Just wondering if this biscuit/scone cosider keto scone?
Sophie Mackenzie says
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.