Gluten Free Pumpkin Scones with Cranberries and Pecans

Gluten Free Pumpkin Scones with Cranberries and Pecans

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.

gluten free pumpkin scones on tray


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.

Gluten Free pumpkin-cranberry scones- gfJules

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.

gluten free pumpkin scones on rack


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!

gluten free cranberry scone 1


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).

gluten free pumpkin scones dough

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.

rolled scones directions

Click photo for traditional rolled & cut scones directions.


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.

gluten free pumpkin scones before baking

When they’re done in less than 10 minutes! you can sprinkle more cinnamon and sugar on top, or just dive right in!

gluten free pumpkin scones after baking

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

Gluten Free Pumpkin Scones with Cranberries and Pecans

Yield: 9-15 scones, depending on size
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

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!


  • 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


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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Try them both ways and see which you prefer!

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Gluten Free Pumpkin Scones - full of flavor, not gritty or crumbly! gfJules

Gluten Free Dairy Free Pumpkin Scones gfJules

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53 thoughts on “Gluten Free Pumpkin Scones with Cranberries and Pecans

  1. 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

    • 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!

  2. 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!

    • 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!