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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Yum! It’s definitely scone weather around here. These look delicious!
I love that you put cranberries with the pumpkin. That flavor combination is terrific! “Drop scones” are perfect for me. I do my biscuits like that, too.
It’s definitely scone season, so these quickly caught my eye! I’m not sure my taste buds could take the tartness of the whole cranberries, but dried ones I could do.
Oh yes, this is being baked this weekend, can’t wait! Looks ridiculously delicious ????
We have a type 1 diabetic in our household. What is the carb count on these and any other nutritional information you may have
Thank you
Hi Doug, if you hop to my gfJules Flour page, you can see the nutrition table for my Flour. Just pop that into a nutritional calculator on line with the other standard ingredients listed here and you should be able to get that info. Unfortunately I don’t have the time to run those for all my recipes (I have over 440!) since I’m the only one behind this site and the recipes. I hope that helps!
~jules
Thank you Jules and these came out delicious. I’ve baked a lot of other paleo/GF items, but these were my first scones and using the drop method. Some organic peach preserves on these were delightful, 🙂
So glad you made them, Doug! Thanks for taking the time to let me know how they turned out!
~jules
This looks delicious . I will make them this week.
I can’t wait to hear what you think!
~jules
Sorry, but these turned out tasteless. And, yes, I followed the recipe exactly. Sorry to disappoint.
Hi Betty, they’re a low-sugar recipe, so next time feel free to add more sugar if you’d like them to be sweeter!
~jules
What can I use to replace the butter?
Noelle – I use Earth Balance Buttery Sticks – they are dairyfree/vegan and are a great butter replacement!
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.
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!
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!
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!!!
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!
Hi Jules, I’ve nominated you for the “Tell Me About Yourself” Blog Award over at http://gracefullyglutenfree.blogspot.com/ Congratulations on you reward I think you deserve it!
Mine are in the oven now. Can’t wait to sink my teeth into them.
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!
Christina – that’s exactly what happened to me too! I had extra pumpkin and needed a place to put it! So glad it was such a delicious solution!
You can always stir leftover pumpkin into your oatmeal or other cooked cereal. It’s delicious!
Fantastic idea, Elaine!!
Fabulous! I’m going to make these this weekend so I can bring them on a little family trip to the mountains!
Stephanie – these are perfect for travel. I brought my bag of scones along on my flight to Seattle this weekend! YUM!
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.
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!
These look delicious! I love cranberries, pecans, scones, and So Delicious vanilla coconut milk Greek yogurt, and I’m so excited to make this!
They are delicious Jen! I hope you get to try the recipe soon!