Gluten Free Pumpkin Scones
Gluten Free Pumpkin Scones

How to Cook Gluten-Free Pumpkin Scones Recipe


Chewy maple sugar cookies are a classic treat that is perfect for any occasion. These cookies are made with a simple dough that is flavored with maple syrup and baked until soft and chewy. They are easy to make and are sure to be a hit with anyone who loves the combination of sweet and chewy.

To make chewy maple sugar cookies, you’ll need unsalted butter, granulated sugar, an egg, pure maple syrup, vanilla extract, all-purpose flour, baking soda, and salt. Simply cream together the butter and sugar, then mix in the egg, maple syrup, and vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt, then gradually add the dry ingredients to the wet ingredients until a dough forms. Drop the dough by rounded tablespoons onto a baking sheet and bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These cookies are delicious on their own, but you can also dress them up with a simple icing made from confectioners’ sugar, milk, and vanilla extract. You can also add a few drops of food coloring to create colored icing, or press a few chopped nuts or sprinkles into the tops of the cookies before baking for an extra-decorative touch. Whether you’re enjoying them as a sweet snack or serving them as a dessert at a party, chewy maple sugar cookies are sure to be a hit!

Here is a recipe for gluten-free pumpkin scones that includes detailed instructions and tips to help you achieve the perfect texture and flavor:

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  • 2 cups gluten-free all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 1 cup pumpkin puree
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/4 cup heavy cream, plus more for brushing
Cook Gluten-Free Pumpkin Scones


  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
  3. Using a pastry cutter or your fingertips, cut the butter into the dry mixture until it resembles coarse crumbs.
  4. In a separate mixing bowl, whisk together the pumpkin puree, egg, vanilla extract, and heavy cream. Add the wet ingredients to the dry ingredients and stir until just combined.
  5. Turn the dough out onto a lightly floured surface and knead it gently until it comes together. Divide the dough in half and shape each half into a round disc about 1 inch thick.
  6. Using a sharp knife, cut each disc into 8 wedges. Place the wedges on the prepared baking sheet and brush the tops with a little extra heavy cream.
  7. Bake the scones for 18-20 minutes, or until they are golden brown around the edges.
  8. Remove the scones from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  9. Serve the scones warm, with butter and your favorite jam, or preserve, if desired.

Tips and Variations:

  • If you don’t have any gluten-free all-purpose flour on hand, you can use a blend of gluten-free flour, such as almond flour, coconut flour, and oat flour. Just keep in mind that the texture of the scones may be slightly different.
  • For an extra-decorative touch, you can sprinkle the tops of the scones with a little coarse sugar before baking.
  • If you want to add a little extra flavor to your scones, try stirring in a few chopped nuts, dried fruit, or chocolate chips to the dough before shaping it into discs.
  • For a sweet glaze, mix together 1 cup of confectioners’ sugar, 2 tablespoons of milk, and 1/2 teaspoon of vanilla extract until smooth. Drizzle the glaze over the cooled scones for an extra-indulgent treat.
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