Gluten Free Pumpkin Cinnamon Chip Scones

One of my fondest childhood memories is going to the little “tea room” in our downtown beach town—home of the most incredible scones served warm with clotted cream and jam. It was always such a special treat when my mom brought them home, and ever since then, scones have held a permanent place in my heart. But as much as I love them, gluten-free scones are usually… disappointing. It’s taken a lot of trial and error to create a recipe that truly lives up to the nostalgia.

That’s why I’m so excited to finally share these gluten-free Pumpkin Cinnamon Chip Scones—soft, tender, perfectly spiced, and everything I’ve been chasing in a cozy fall bake. They’re the ultimate afternoon treat, especially with a hot coffee or chai, and proof that gluten-free scones can be just as special as the ones I grew up loving.

Prep Time: 15 minutes Cook Time: 22-25 minutes Serves: 8 scones

Ingredients:

2 & ¼ cups Gluten-Free All-Purpose Flour

2 tbsp Brown Sugar

2 tsp Baking Powder

1 tsp Xanthan Gum

½ tsp Baking Soda

½ tsp Salt

1 tsp Pumpkin Pie Spice

1 tsp Cinnamon

1 stick of cold Butter (vegan butter works here too!)

1 Egg

½ cup Sour Cream (or greek yogurt or dairy free yogurt substitute)

½ cup Pumpkin puree

1 tsp Vanilla Extract

½ cup Cinnamon Chips

1. Preheat your oven to 375F and line a pan with parchment paper.

2. In a bowl whisk together your flour, brown sugar, baking powder, xanthan gum, baking soda, salt, and spices.

3. Cut the butter into the flour mixture until the mixture is crumbly. You can do this using two forks.

4. Add your cinnamon chips to the flour mixture.

5. In a separate bowl, combine your egg, sour cream (or sour cream substitute), pumpkin puree, and vanilla.

6. Add your wet ingredients into your dry ingredients with a wooden spoon until everything comes together. Don’t be alarmed if it is still a little crumbly.

7. Dust your counter and the dough with some flour and lightly push the dough together, being careful to not to overwork the dough. If you spend too much time forming the dough, the butter will melt.

8. Shape the dough into a circle about 8-9inches across & an inch thick. Cut into 8 even triangles and carefully transfer to your pan.

9. An optional final step is to brush the scones with melted butter and sprinkle with a little bit of turbinado sugar.

10. Bake for 20-25 minutes or until golden brown.

Check out the first installment of my Pumpkin Season Series here: Pumpkin Spice Pancakes