Gluten Free Pumpkin Scones

July 04, 2019

Gluten Free Pumpkin Scones

Pumpkin scones are aways a favourite, but it's very unusual to find a gluten free version. When I was recently given a massive home-grown pumpkin recently I decided it was time to give it a try. Pinterest is a great place to find ideas, and I found a great one from dishbydish.net that I used as the basis of my scones. Not a huge variation made; basically increasing the flour and yoghurt, and leaving out the milk. I also always let gluten free mixes stand for a few minutes before cutting out the scones.

I used a different flour blend for these scones; we've just added F.G Roberts flours to our inventory and I tried it for t he first time to make these scones.


  • 1 ¾ cups of plain gluten free flour
  • ½ cup of sugar
  • 3 teaspoons of gluten free baking powder
  • 1 ½ teaspoons of xanthan or guar gum
  • ½ teaspoon of salt
  • 180 grams of butter or substitute
  • ½ cup of pureed pumpkin
  • 1 large egg
  • 2 tablespoons of plain Greek style yoghurt.


  • Preheat oven to 220C and line a baking tray with baking paper.
  • Combine flour, sugar, baking powder, xanthan gum, salt and butter in a food processor and process until it looks like breadcrumbs.
  • In a large bowl, whisk together the pumpkin, egg and yoghurt.
  • Add the flour mix to the wet ingredients in two lots and mix until combined.
  • Leave to sit for about 10 minutes.
  • Empty dough onto a lightly floured surface (I use baking paper dusted in gf flour as its easy to clean up), and pat out to about 2 cm thick.
  • Cut out with a floured scone cutter, dipping in flour in between each cut.
  • Put the scones on the baking tray and bake for about 20 minutes.
  • Cool on tray for just a couple of minutes then remove to a wire rack to complete cooling.
  • These are delicious served warm (not hot) from the oven, or reheated in the microwave.

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