Gluten Free Pumpkin Scones with Cranberries and Pecans

Gluten Free Pumpkin Scones with Cranberries and Pecans

This time of year I’m all about the gluten free pumpkin recipes! These gluten free pumpkin scones with cranberries and pecans are just my latest creative use of delicious, healthy pumpkin purée, but I think you’ll find them one of the best!

One of my all-time favorite recipes is for scones. Not the dry, hard kind with no flavor (you know what I’m talking about!), but the moist, tender kind bursting with berries and crispy-topped with a light coating of cinnamon and sugar. This is also the kind of recipe that takes about 5 minutes to make, and only 10 minutes to bake, so it’s ready before the bus pulls up in the morning! Nothing not to love about this recipe, and now it’s tailored to the season!

I was teaching how to make yummy gluten free scones in Utah a couple weeks ago, and learned that in Utah, scones don’t mean the same thing as the Southern scones I grew up with. However, there were absolutely no complaints from the audience when they tasted my version of a scone! I promised to share some variations on the theme with everyone on my blog, and here is one of my favorites!

In honor of the season, I used pumpkin purée in place of some of the yogurt, and the result is divine! 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!

Pumpkin-Cranberry-Pecan Scones

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Ingredients:

Method:

Preheat oven to 400°F.

Whisk together all dry ingredients in a large bottom bowl. Cut shortening into the dry ingredients using a pastry cutter or two knives. Stir in the eggs, yogurt and pumpkin. Gently fold in berries and nuts.

Spoon dough onto a parchment-lined baking sheet “drop biscuit” style, and sprinkle with a pre-made cinnamon and sugar mixture. Bake for 8-11 minutes, just until the tops are lightly browned. Do not overcook!

Makes approximately 15 scones.

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

  1. I would be very pleased if you would tell me how to buy this all purpose flour! I don’t know if it is available here in Malta. Please help me! The bread I bought (gluten free) was like a rock! My daughter has just been diagnosed gluten sensitive and this has made her very sad! Thank you.

  2. I don’t live in the U.S. and don’t have access to a lot of the dairy-substitutes that you seem to have. In this recipe do you think using more pumpkin puree and omitting the yogurt would work?

    • Susan – it absolutely works! The last time I made this recipe, I used no yogurt and all pumpkin puree in the same proportions given for yogurt and it was delicious! Enjoy!

  3. Jules,
    I am hosting a brunch for my FIL’s 80th birthday. I have a developed a menu that is 100% gluten free. My MIL insists on some sort of “bread” so I am trying to decide if your southern biscuits or some variation of your scones would be best. I’ll need to make them a day or so ahead of time and will need enough to feed ~50. Advice?? Thanks so much!

  4. Jules, would another non-dairy yogurt work? I have everything else I need to bake these tomorrow morning (so excited!) but only have soy yogurt and almond yogurt in the house. These look sooooo yummy, and pretty, too–can’t wait to make them!

    • Robin, absolutely! Use any non-dairy yogurt you prefer, I just find that the rice yogurt tends to be a bit runny. I like the soy yogurt in this recipe, though, and almond yogurt would work too, I’m sure. Enjoy!!!

  5. Hi Jules! Thank you so much for your amazing flour and recipes! I was diagnosed in May at age 57 with Celiac. Talk about a change in my life! I made these scones and took them to work to share. Everyone loved them!! They are absolutely delicious. Thank you so much for helping me adapt to a whole new lifestyle.

    • Karen, I’m so glad you are making the transition happily and so happy that I could help! I love this recipe and it’s always a crowd-pleaser! The more yummy gluten-free food you take to the office and impress folks with, the more the old myths about gluten-free food being bad will fade away! Consider yourself an ambassador of great gluten-free food! :)

  6. These look great! Most of my muffin recipes call for 1 1/2 cups pumpkin and the can usually has 1 3/4 cup in it. I never knew what to do with the extra 1/4 cup! This looks like a perfect solution. Thanks!

  7. These do look scrumptious! I was wondering if I could substitute canned 100% pure pumpkin for the puree. Also how do you think dried cranberries would work?

    • Rose – 100% pure pumpkin is the same as pumpkin puree, so you’re set! Dried cranberries will work, but they are less moist, so they will not taste exactly the same.

  8. These look super yummy! Scones are traditionally made with lots of heavy cream and butter. These must be a power house for breakfast. I love cranberries and pecans AND pumpkin lol!

    • Amber – I love this recipe because it’s so moist and delicious, AND that it’s not full of heavy cream and butter. It’s right up there as one of the most perfect breakfast recipes!

  9. These look delicious! I love cranberries, pecans, scones, and So Delicious vanilla coconut milk Greek yogurt, and I’m so excited to make this!

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