If you think fall means pumpkin, you’re right! But I subscribe to the theory that pumpkin is a perfect baking ingredient year-round. It is a nutritious, low fat, fiber-rich baking ingredient that, when used in recipes like my easy gluten free pumpkin scones with (or without) cranberries and pecans, is perfect for adding moisture, depth of flavor and rich color.
Cranberries are another favorite baking ingredient of mine, particularly in winter. There’s nothing like that tart pop! of flavor in an otherwise mellow quick bread or muffin. I think that’s why I love using it in this yummy gluten free pumpkin scones recipe.
Many of us think of scones as a dry, flavorless bread-y thing the Brits love and the Americans can’t understand. Quite to the contrary, my gluten free pumpkin scones with (or without) cranberries are moist and full of spice balanced by subtle sweetness and spice, topped with a light, crispy coating of cinnamon and sugar.
When made as simple drop scones, this recipe also only takes about 5 minutes to make, and 10 minutes to bake, so it’s ready before the bus pulls up in the morning! Another reason why this recipe is one of our favorites!
Because you’re using my gfJules Flour for recipes like this one, you get a soft, moist treat with none of the grittiness or funny flavors that come from so many other gluten free flours. The flavors in this recipe really shine through! I can’t wait for you to try it for yourself!
In honor of the season, I did use pumpkin purée, as mentioned, but if you’re fresh out, simply just use your favorite yogurt (dairy or non-dairy).
Also, if you’d rather enjoy your scone in a more traditional shape, skip the quickie “drop scone” directions below and follow the rolled directions in my berry scones recipe instead.
Feel free to use a different berry, leave the nuts out — whatever suits you! Drizzle some cranberry sauce on top, and this could be a terrific Thanksgiving “morning after” breakfast treat too! Yum yum!
I recommend a small pat of butter or vegan butter on top of each scone before they bake, just for added crispiness, plus a dash of cinnamon and sugar, of course.
When they’re done in less than 10 minutes! you can sprinkle more cinnamon and sugar on top, or just dive right in!
Gorgeous as drop scones or cut; with or without cranberries and pecans. It’s a great go-to breakfast recipe anytime!
Gluten Free Pumpkin Scones with Cranberries and Pecans
This quick and easy gluten free pumpkin scones recipes is delicious as drop scones or in traditional triangles, and with or without the cranberries and pecans. It's a great go-to recipe anytime -- ready in under 20 minutes!
Ingredients
- 2 cups gfJules™ All-Purpose Gluten Free Flour
- 2 Tbs. flaxseed meal (optional, or just use 2 Tbs. more gfJules Flour)
- 1/4 cup granulated cane sugar
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1-2 tsp. pumpkin pie spice (or cinnamon)
- 4 Tbs. butter or vegan butter
- 2 large eggs (or egg substitute like 2 Tbs. flaxseed meal steeped in 6 Tbs. warm water)
- 3/4 cup pumpkin purée – canned or make your own
- 1/2 cup fresh cranberries (optional)
- 1/4 cup chopped pecans (optional)
- cinnamon-sugar to sprinkle on the tops before baking
Instructions
Preheat oven to 400°F.
Whisk together all dry ingredients in a large bottom bowl. Cut butter or shortening into the dry ingredients using a pastry cutter or two knives. Stir in the eggs and pumpkin. Gently fold in berries and nuts.
Spoon dough onto a parchment-lined baking sheet “drop” style, and sprinkle with a pre-made cinnamon and sugar mixture. Or pat out to a round shape on a pastry mat or clean counter lightly floured with gfJules Flour. Cut across the circle to make triangle-shaped wedges and remove each to lay on a parchment-lined baking sheet.
Bake for 8-10 minutes, just until the tops are lightly browned. Do not overcook.
Makes approximately 9-15 scones, depending on size.
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Can I use frozen cranberries in this recipe?
Hi Stephanie, absolutely! They’re actually much easier to chop up! Enjoy the recipe!!
~jules
These look delicious and the cranberries look so pretty in them! Pinning this now for Thanksgiving!
Great – so glad you’ll put the recipe to good use!
~jules
I love scones!! Especially soft pumpkins ones 🙂 So festive with the cranberries and pecans, both of which I happen to have!!! Can’t wait to try these
YAY! So glad it’s a recipe you’ll be able to enjoy!
~jules
Used your flour with great results subbing equal amounts for regular all purpose flour. Will this also work for yeast breads ?
Hi RoseAnn, so happy you made them! And yes! You can use my gfJules Flour 1:1 for recipes calling for wheat flour, but when it comes to yeast breads, there are a couple gluten free tips that will really help. Take a look at my article on baking gluten free yeast breads for more info. Happy baking!
~jules
My daughter is allergic to fresh fruit. Just wondering what other substitutions you would recommend? Thanks. Sounds great!
Hi Lynn, I make these all the time without the cranberries and they’re delicious. You could also toss chocolate chips in, instead. I hope that helps you all enjoy this recipe!
~jules
Jules,
Do you have a recipe for a savory scone? I love bacon, cheddar chive scones but the only Gluten Free recipes I’ve ever seen call for many different types of flour and come out a bit gritty. I don’t know if I can just replace all of those flours with an equal amount of yours and don’t want to waste your flour by trying that without checking with you first.
Hi Carol, I just responded to your question on my other scones recipe, so be sure to check that out too! As for subbing for many gluten free flours, in general it works to just add up all the other gluten free flours and xanthan or guar called for in another recipe and use my gfJules Flour. Don’t add any gums, as there is already a small amount of gum in my blend that should be enough for any recipe and adding more gums will just make the result gummy! Check out this article on substituting gluten free flour in other recipes for more tips. My gfJules Flour isn’t gritty at all, so I know you’ll prefer using it over those other recipes — hopefully you can find a recipe on my site that is what you’re looking for (I have 440+ searchable recipes!) so it makes it even easier!
~jules
I’m experimenting with a vegan version. For the butter substitution, is it an equal amount of coconut oil? or does the amount vary? Thanks!
Hi Janet, I use a vegan butter substitution called Earth Balance, but if you want to use coconut oil, it’s the same amount. The only difference is that butter and vegan butter are 80% moisture; shortening and coconut oil don’t contain moisture, so you may find that you’ll want to add extra yogurt to get the dough nice and soft, not stiff. Enjoy!
~jules
I love all the fresh cranberries! I imagine they are the perfect contrast to the nutty pecans and sweet pumpkin. Can’t wait to make these!
I hope you love them, Brianna!
~jules
Pumpkin + Cranberry is one of my all-time favorite flavor combos. These look DELICIOUS!
These look delicious! I just pinned them to make for Thanksgiving breakfast!
What a wonderful idea, Monica! Enjoy!!!
~jules