After tasting some delicious gluten-free pumpkin scones at a bakery down in the US, it was time to do some experimenting to create some at home. We've all been very happy eating the results of my experimenting. These yummy scones are soft and fluffy and just delicious. Enjoy! 

A delicious light and fluffy pumpkin scone - these with a bit more of a "glaze' than I'd normally go for, but my daughter was working with me and wanted a generous amount of cream cheese glaze on these ones.  Other glaze options are listed below!

Fresh from the oven!

Pumpkin Scones

Preheat oven to 425 F. Line a cookie sheet with parchment paper. 

In a large bowl, mix together: 

2 cups Kristin's Gluten-Free Flour Mix

1/4 cup white sugar

1/4 cup brown sugar

2 tsp baking powder

1 tsp salt

1 tsp pumpkin spice blend

Chop in with a pastry blender until the butter is small pea-sized pieces or smaller throughout: 

1/2 cup butter, chilled (not softened)

In a small bowl, whisk together (you'll use ~1/2 for the dough and the rest for brushing the tops of your scones):

1 egg

1/4 cup heavy/whipping cream

Mix into your flour mixture: 

3/4 cup pumpkin puree (homemade or canned)

~ 1/2 of the egg/cream mixture (If your pumpkin puree is very wet, you can use less of this mixture - if your pumpkin puree is on the drier side, you'll want to use more. You'll use the rest of the egg/cream mixture for brushing the tops of your scones)

Work quickly, and knead the dough a few times.  Most people like to flatten their dough and cut out the pieces, but I find with this dough it's best to quickly scoop using a large cookie scoop and flatten or shape by hand, as desired, on a parchment-lined pan.  

You can easily and quickly shape this dough into triangles, if you prefer those for your scones. Personally, I find being able to scoop and flatten quickly works well for me! Especially while cooking with my daughter - who took many of these photos as we baked these.

Brush the top of the scones with:

leftover egg/cream mixture

Brushing the tops with the leftover egg + cream mixture. (Exciting moment here - I'm actually in a photo!)

Sprinkle the tops with a bit of coarse sugar or a bit of extra brown or white sugar.

Sprinkled with sugar and ready for baking!

Bake at 425 F for 17 - 20 minutes, until nicely browned.   

Let rest for a few minutes before removing scones to a cooling rack. 

Cooked and cooling. You can glaze while warm and eat them immediately, if you prefer. 

Whisk together a quick glaze to drizzle on top of your pumpkin scones. There are a few options: 

1) 1 Tbsp butter, softened + 1.5 oz cream cheese, softened + 1 cup powdered sugar + 1-2 tsp milk (or a little more to desired consistency)

OR 

2) 1 Tbsp maple syrup + powdered sugar to desired consistency

OR

2) 2 tsp milk + 1 tsp vanilla extract + powdered sugar to desired consistency

You can drizzle it with a spoon, or scoop your drizzle into a ziploc baggie, snip the corner, and neatly drizzle over your scones.  

These ones are obviously with the cream cheese glaze - and a very generous amount of it.  Which glaze you use depends on your preference and mood at the time. ;) 

Pumpkin Scones Recipe by Successfully Gluten Free!

Herb-Cheddar Scones

I don't make scones very often, but every now and then it's nice to have a scone for dinner or dessert.  These herb and cheddar scones are perfect for a savory meal.  They would go nicely with eggs, or a BBQ style meal.  Make them into small wedges or circles if they're a side rather than main part of your meal! Enjoy!

I made big wedges for these scones, but you can make smaller scones, too.  Just reduce cooking time by a few minutes. 

Herb-Cheddar Scones (Gluten Free)

Preheat oven to 425 F.  Line a cookie sheet with parchment paper.

In a large bowl, mix together:
2 cups Kristin's Gluten-Free Flour Mix *see below for measurements just for this recipe*
1/4 cup white sugar
2 tsp baking powder
1 tsp salt
1/4 tsp fresh ground pepper

Chop in with a pastry cutter:
1/2 cup butter, chilled

Whisk together in a small cup or bowl:
1/2 cup heavy cream/whipping cream
2 eggs

Stir into flour mixture with a fork, just until dough forms - don't overwork!
cream/egg mixture, from above
1 Tbsp freeze-dried dill (or 2 Tbsp fresh dill)
1 Tbsp freeze-dried chives (or 1/4 cup fresh chives or scallions)
1 cup grated sharp cheddar cheese

Ingredients prepped, with butter chopped into the flour mixture.  Everything mixed together just until the dough forms, then kneaded just a few times.

Knead just a few times with your hands to help it all hold together (don't overwork - you don't want to heat up the dough/butter or over-mix).   Working quickly, press into a 1/2" thick circle on the parchment paper lined pan.  You can use a butter knife or large flat-edged dough scraper to gently cut/separate into wedges.  Slide them just apart from each other.  You can also roll and cut out circles, or squares to make smaller scones.  Just lower the baking temperature by 4-5 minutes.

You can make scones large or small.  Here, I pat them into one large circle and cut it apart into wedges.  These were for larger dinner-sized scones.

Brush the tops of the scones with additional heavy cream.  If desired, you can sprinkle more dill and scallions on the top.  

Brushed with cream before baking.

Bake immediately at 425 F for about 20 - 22 minutes, until nicely browned.  (For smaller sized scones, cook a few minutes less).  Scones are best fresh and warm.  You can freeze and reheat any leftovers in the oven.

Fresh from the oven! Yum!  

*Kristin's Gluten-Free Flour Mix for this recipe - makes 2 cups flour mix*
3/4 cup brown rice flour
1/2 cup sorghum flour
1/4 cup arrowroot starch
1/4 cup potato starch
1/4 cup tapioca starch
3/4 tsp xanthan gum

Gluten free Herb Cheddar Scones Recipe by Successfully Gluten Free

Chocolate Chip Scones!

Feel free to make these whatever size you like - I used the only biscuit cutter I could find at the time.  These were pretty large, but so delicious, no one seemed to mind.  You can freeze leftovers and reheat for breakfasts or snacks. Yum!  Enjoy!

Homemade Gluten-Free Dark Chocolate Chip Scones

Chocolate Chip Scones

Makes ~14  3" scones

Preheat oven to 425 F.  Line a cookie sheet with parchment paper.

In a large bowl, mix together:
2 cups Kristin's Gluten-Free Flour Mix *see below for measurements just for this recipe*
1/4 cup white sugar
2 tsp baking powder
1 tsp salt

Chop in with a pastry cutter:
1/2 cup butter, chilled

Whisk together in a small cup or bowl:
1/2 cup heavy cream/whipping cream
2 eggs

Stir JUST enough cream/eggs into the flour/butter mixture with a fork until the dough forms.  You should have extra of the cream/egg mixture to brush on the tops of the scones, but if not, then it's easy to mix together an extra egg and some cream to brush the tops of the scones before baking.

Add:
1 cup high-quality dark chocolate chips (These really make the flavor, so use ones you love!)

Knead just a few times with your hands to mix in chocolate help it all hold together.   Working quickly, press into a 1/2" - 3/4" thick slab on a piece of parchment paper.  You can cut it into circles with whatever size biscuit cutter you have on hand, but all I had was a 3" cutter, which does make fairly large scones, but no one complained. :)

Place your cut scones onto baking tray lined with parchment paper.

Freshly cut out circles, ready to be brushed before baking.

Brush the tops of the scones with the heavy cream/egg mixture.   Sprinkle with coarse white sparkling sugar.  

Scones brushed with cream/egg mixture and topped with coarse white sparkling sugar before baking.

Bake scones at 425 F for 17-20 minutes, until nicely browned.  Cool on a wire rack.  Enjoy!!!

Yum!  A flaky, warm scone!

*Kristin's Gluten-Free Flour Mix for this recipe - makes 2 cups flour mix*
3/4 cup brown rice flour
1/2 cup sorghum flour
1/4 cup arrowroot starch
1/4 cup potato starch
1/4 cup tapioca starch
3/4 tsp xanthan gum

Gluten Free Chocolate Chip Scones Recipe by Successfully Gluten Free