The Best Gluten Free Scones Recipe with Pumpkin & Chocolate

Bake up this gluten free scones recipe for breakfast. This easy gluten free recipe for scones is made with pumpkin, chocolate chips, raisins.

A plate and plate of gluten free scones with pumpkin, raisins, and chocolate chips.

Why this recipe works

These gluten free scones are perfect for breakfast. You'll love the combination of pumpkin, chocolate chips, and chewy raisins.

This easy gluten free scones recipe is so delicious that everyone will love it. Even if they're not gluten free.

So sit back, brew up a cup of tea, and bake up a batch of pumpkin scones everyone will enjoy!

How to make the best gluten free scones

This is a great recipe for baking anytime you want a delicious gluten free snack to share with family or friends.

1. In a large mixing bowl, using the pastry blender, mix together the dry ingredients: all-purpose gluten free flour, monk fruit sweetener (or Swerve Sweetener), baking powder, salt, cinnamon, allspice, nutmeg, ginger, and cloves.

2. Cut the butter spread into small pieces and add them to the bowl. Use the pastry blender to mix the buttery spread into the dry ingredients. Blend until you have pea-sized pieces.

3. Using your hands, mix in the chocolate chips and raisins. Make sure to break up any clumps of raisins.

4. In a small bowl whisk together the wet ingredients: pumpkin, eggs, and 1 teaspoon of vanilla extract. Add this to the dry and mix until just combined. Then use your hands to lightly knead the dough together into a ball.

5. Divide the gluten free scones dough in half and place one half on a parchment-lined baking sheet. Shape the dough into a long rectangle with greased or floured hands.

6. Taking your bench scraper, divide the rectangle into three squares. (You can also use a sharp knife.)

Then use the bench scraper to cut each square diagonally into two triangles. Gently move the triangles away from each other. Repeat with the other half of the dough on a second prepared baking sheet.

7. In a small bowl, combine the coconut milk and 1 teaspoon of vanilla extract. Liberally brush the tops of the scones with the glaze mixture. Then generously sprinkle with sparkling sugar.

8. Place the baking sheets and scones in the freezer for 30 minutes.

9. Preheat the oven to 425 degrees F at this time.

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

11. Cool the gluten free scones on a cooling rack before eating.

A platter of pumpkin scones with raisins and chocolate chips on a table of fall leaves.

How to make gluten free scones with less sugar

I wanted to make gluten free pumpkin scones with less sugar since we're all tempted by sweet treats.

So, I used powdered monk fruit sweetener instead of sugar in this easy scone recipe.

You can also use Swerve Sweetener. Both monk fruit and Swerve Sweetener work just as well as regular sugar.

For the chocolate chips, I used Semi-Sweet Chocolate Chips by Lily's, which are stevia-sweetened, with no added sugar.

However, I used white decorative sparkling sugar (a kind of coarse sugar) on the outside of the scones to give them a festive look and crunchy texture.

You can eliminate the decorative sugar if you want to make the scones completely sugar-free. Or you can use Powdered Swerve Sweetener to add a light dusting or to make a sugar glaze.

How to make dairy-free scones

Butter: To make dairy-free pumpkin scones, I used a vegan butter spread instead of cold butter. My favorite is Earth Balance.

You can also use coconut oil, the type that is solid at room temperature.

Milk: Instead of whole milk, use full-fat unsweetened coconut milk from a can. Don't use sweetened coconut milk from a carton. And don't use the lite can version as it won't be creamy enough and your scones will turn out too dry.

You can also use another type of dairy-free milk like almond milk, oat milk, rice milk, or soy milk, Use unsweetened versions if possible.

Chocolate Chips: I used Semi-Sweet Chocolate Chips by Lily's, which are have no added sugar, are dairy-free, and gluten-free.

If you don't mind sugar, you can use Enjoy Life Semi-Sweet Chocolate Mini Chips, which are dairy-free, gluten-free, and vegan.

What kind of gluten-free flour blend makes the best scones?

Not all gluten-free flour blends are alike. For this gluten-free scones recipe, I recommend Bob's Red Mill Gluten-Free 1-to-1 Baking Flour, which bakes up just like regular flour.

This gluten-free all-purpose flour mix is perfectly formulated. No additional specialty ingredients like almond flour, white rice flour, potato starch, or xanthan gum are needed.

Check out my Best Gluten Free Products Listto find more of my favorite gluten free baking products!

A white plate and platter of gluten free pumpkin scones with fork on a table of fall leaves.

Must have kitchen tools to make the best gluten free scones

To successfully make these easy scones, it's best if you have a pastry blender and a bench scraper on hand.

Pastry blenders (also called a pastry cutter) are a must-have kitchen tool when making biscuits, pie crust, pizza dough, scones, and pastries. Works much better than using a fork, too!

I bought Rachael Ray's Bench Scraper just to make this scones recipe. Since then it's become one of my favorite kitchen tools for picking up chopped up veggies and meat.

Can you freeze scones?

Yes, you can freeze the scone dough before baking. Freeze the cut scone dough for 45 minutes on a baking sheet lined with parchment paper.

Then place the dough in a freezer bag, squeeze out as much of the air of the bag as possible, and place back in the freezer. (Label the bag with the date and baking instructions.)

Bake the FROZEN scones dough for 20 to 25 minutes at 425 degrees F. Since every oven bakes differently, keep an eye on your scones. That way you don’t over or undercook them.

You can also freeze already baked gluten free scones. Freeze them in an airtight container for up to 3 months.

When you want to eat them, simply allow them to defrost at room temperature for a few hours.

Pumpkin scones with chocolate chips on a white platter with bon appetit in black lettering.

More tips for making scones

During the holidays, substitute dried cranberries, blueberries, or cherries for the raisins. Adding diced candied ginger would be delicious, too, with a pinch of lemon zest.

Enjoy these GF scones within a day or two. Store leftover scones in plastic wrap or an airtight container to keep fresh.

More baked gluten free desserts

Love gluten free baking? Try these delicious gluten free desserts:

Gluten Free Brownies can be cut into heart shapes for a Valentine's Day treat.

Peppermint Thumbprint Hershey Kiss Cookies Recipe isn't just for the holidays.

Love pumpkin? Then try this Pumpkin Cheesecake Lasagna Recipe.

This M&M Chocolate Chip Cookies Recipe can be made with your favorite colored M&Ms.

This Ice Cream Cones Cupcakes Recipe is fun to make because the “ice cream” is frosting!

Check out the Best Gluten Free Thanksgiving Desserts Recipes and the Best Keto Thanksgiving Recipes for more delicious recipes for your holiday table.

Yield: 12 SCONES

Gluten Free Scones Recipe with Pumpkin, Chocolate & Raisins

Pumpkin scones with chocolate chips on a white platter with bon appetit in black lettering.

Bake up this gluten free scones recipe for breakfast. This easy gluten free recipe for scones is made with pumpkin, chocolate chips, raisins.

Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes

Ingredients

  • 2 3/4 cups Bob's Red Mill Gluten-Free 1-to-1 Baking Flour
  • 1/3 cup powdered monk fruit sweetener or Swerve Sweetener
  • 1 teaspoon gluten free baking powder
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/2 cup vegan or non-dairy buttery spread
  • 1 cup Dark Chocolate Chips by Lily's or Enjoy Life Semi-Sweet Chocolate Mini Chips
  • 1/2 cup raisins
  • 2/3 cup pumpkin puree
  • 2 eggs
  • 2 teaspoons gluten free vanilla extract, divided
  • 1/4 cup unsweetened coconut milk or other alternative milk
  • 2 tablespoons coarse or decorative sugar

Instructions

  1. Bake up some gluten-free scones for breakfast or a snack. This easy gluten-free scones recipe is made with pumpkin, chocolate chips, raisins.
  2. In a large bowl, using the pastry blender, mix together the dry ingredients: all-purpose gluten free flour, monk fruit sweetener (or Swerve Sweetener), baking powder, salt, cinnamon, allspice, nutmeg, ginger, and cloves.
  3. Cut the butter spread into small pieces and add them to the bowl. Use the pastry blender to mix the buttery spread into the dry ingredients. Blend until you have pea-sized pieces.
  4. Using your hands, mix in the chocolate chips and raisins. Make sure to break up any clumps of raisins.
  5. In a small bowl whisk together the pumpkin, eggs, and 1 teaspoon of vanilla extract. Add this to the dry and mix until just combined. Then use your hands to lightly knead the dough together into a ball.
  6. Divide the gluten free scones dough in half and place one half on a parchment-lined baking sheet. Shape the dough into a long rectangle with greased or floured hands.
  7. Taking your bench scraper, divide the rectangle into three squares. Then use the bench scraper to cut each square diagonally into two triangles. Gently move the triangles away from each other. Repeat with the other half of the pumpkin scones dough on a second baking sheet.
  8. In a small bowl, combine the coconut milk and 1 teaspoon of vanilla. Liberally brush the top of each scone with the mixture. Then generously sprinkle with sparkling sugar.
  9. Place the baking sheets and scones in the freezer for 30 minutes.
  10. Preheat the oven to 425 degrees F.
  11. Bake the pumpkin scones for 20-25 minutes or until golden brown.
  12. Cool the gluten free scones on a wire rack before eating.

Nutrition Information:

Yield:

12

Serving Size:

1 scone

Amount Per Serving: Calories: 310Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 34mgSodium: 334mgCarbohydrates: 30gFiber: 2gSugar: 15gProtein: 4g

Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.

Originally published on October 13, 2014, October 30, 2017, and April 11, 2021. Updated with new photos and information.

12 thoughts on “The Best Gluten Free Scones Recipe with Pumpkin & Chocolate

  1. Marsha @ The Harried Cook

    Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    This sounds so good! I make scones all the time, and I am happy to add a gluten free scones recipe to my list!

    Reply
    1. Anne-Marie Nichols Post author

      Thanks Marsha, so glad you like The Best Gluten Free Scones Recipe with Pumpkin & Chocolate!

      Reply
  2. colleen @ Secrets from the Cookie Princess

    Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    Oops, I accidentally made twice as many delicious gluten free scones as I wanted to! Excellent mistake. 🙂

    Reply
  3. Sweet as Sugar Cookies

    Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    I would never know that those were gluten free just by looking at them. I just love how golden topped they are. Just biting into one of these gluten free scones would be a delight.

    Reply

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