Gluten Free Pumpkin Scones with Cranberries and Pecans

Gluten Free Pumpkin Scones with Cranberries and Pecans

If you think winter recipes mean no more pumpkin, think again. Pumpkin is a nutritious, low fat, fiber-rich baking ingredient that, when used in recipes like my easy gluten free pumpkin scones with cranberries, is perfect for adding moisture, depth of flavor and rich color.

Cranberries are another favorite baking ingredient of mine, particularly this time of year. 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 cranberries are moist and full of tart flavor balanced by subtle sweetness and spice, topped with a light, crispy coating of cinnamon and sugar.

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


When you use 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.

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!


Gluten Free Pumpkin Scones with Cranberries and Pecans

  • Author:


  • 2 cups gfJules™ All-Purpose Gluten Free Flour
  • 2 Tbs. flaxseed meal (optional, or just use 2 Tbs. 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 shortening
  • 2 large eggs (or egg substitute like 2 Tbs. flaxseed meal steeped in 6 Tbs. warm water)
  • 1/2 cup yogurt, dairy or non-dairy (So Delicious® Vanilla coconut yogurt)
  • 1/4 cup pumpkin purée – canned or make your own
  • 1/2 cup fresh cranberries
  • 1/4 cup chopped pecans (optional)
  • cinnamon-sugar to sprinkle on the tops before baking


gluten free pumpkin scone with cranberry

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, yogurt 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.

Bake for 8-11 minutes, just until the tops are lightly browned. Do not overcook.

Makes approximately 15 scones.

Gluten Free Pumpkin Scones with cranberries and pecans

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

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  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!