These gluten-free Pumpkin Oatmeal scones are a fun take on scones, with Fall flavors. Pumpkin pie spices, pumpkin puree, and oats make these healthier baked goods completely delicious.
I’ve got ANOTHER pumpkin scone recipe coming your way!
Last year I shared the recipe for my gluten-free Pumpkin Scones with Chocolate Glaze. This time around, I’m going for something a little healthier with these Pumpkin Oatmeal Scones.
These scones are made with classic scone ingredients, like:
- gluten-free all purpose flour
- brown sugar
- baking powder
- salt
- butter
- milk
- egg
AND pumpkin puree, quick cooking/instant oats and pumpkin pie spices.
Pumpkin puree is one of my favorite ingredients to add to scones (along with banana) because it gives such a great fluffy texture to them, but doesn’t cause them to spread.
So you’re left with tall scones, with pockets of holes from the butter, and the best Fall spices.
I mean, come on… you can top these with a little apple butter for some seriously killer Fall vibes. Or, you can go with vanilla or chocolate glaze on top.
And they’re incredible with a cup of hot coffee (even better if it’s got pumpkin spice creamer in it!).
First things first, let’s talk pumpkin.
Be sure to use pumpkin puree (not pumpkin pie filling!).
You can use a pumpkin pie spice blend, or make your own. I like to make my own with 2 teaspoons of cinnamon, and 1/4 teaspoon each of nutmeg, ginger, allspice and cloves. This will give you 1 tablespoon of pumpkin pie spice.
I also HIGHLY recommend using high quality spices. Spices in a glass container; not the cheapest plastic containers that you can find. If you need to, keep an eye out for sales (my local King Soopers has BOGO sales and I stock up then).
Use a high quality gluten-free all purpose flour blend (with xantham gum).
And, certified gluten-free quick cooking/instant oats. These CAN be hard to find sometimes. If you can only find certified gluten-free rolled oats, you can use those too!
Just add them to a blender (or food processor) and briefly blend them. This will process them a bit more, so they blend better into the scone batter. Straight rolled oats will make the scones too crumbly.
Other than that, these are a pretty typical scone recipe. If you’ve made scones before, there’s nothing new or earth-shattering to this recipe (although I do put them in the freezer while the oven preheats, and that’s kind of weird but works really well!).
You should be left with fluffy, thick, spiced, gluten-free Pumpkin Oatmeal Scones that are bursting with Fall flavors. These are great for a weekend breakfast, brunch, or even a light treat.
After you’ve tried them, let me know what you think! Are scones with pumpkin puree better than all others?! I sure think so. Leave a comment and rating, below.
If you love all scones, you might want to check out my gluten-free Banana Oatmeal Chocolate Chip Scones, Peach Scones and Apple Cinnamon Scones too.
- 1 1/2 cups gluten-free all purpose flour
- 3/4 cups certified gluten-free quick cooking/instant oats
- 1/4 cup brown sugar
- 1 tbsp baking powder
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 1/3 cup cold butter, diced (into pea-sized pieces)
- 1/2 cup pumpkin puree
- 1/4 cup milk of choice (skim, 2%, whole or almond)
- 1 egg
- 1/2 cup powdered sugar
- 1 tbsp milk of choice (skim, 2%, whole or almond)
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To a large mixing bowl, add your flour, oats, brown sugar, baking powder, pumpkin pie spice and salt and whisk together till well combined.
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To the same bowl, add your diced butter and stir until each piece is covered by the dry ingredients.
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To another small mixing bowl, add your pumpkin puree, milk, and egg and whisk together till smooth. Add to your large mixing bowl and stir together till you have a shaggy dough (a little crumbly).
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Prepare a baking sheet with parchment paper on top.
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Pour your scone dough onto your parchment paper and work the dough gently till you can form a smooth disc shape (about 1- 1/2 inches tall).
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Using a sharp knife, cut the disc into 6-8 scones. Use a spatula and gently move the scones 1-2 inches apart on the pan. Place in the freezer.
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Preheat your oven to 400.
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Once your oven has heated, remove your scones from the freezer and bake them for 16-18 minutes (or till a toothpick inserted comes out clean). Let cool prior to drizzling the glaze on top.
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To a small bowl, add your powdered sugar and milk together and whisk till you have a smooth glaze. Add a little more milk or powdered sugar, as needed.
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Drizzle across the tops of your scones. Devour!
Store these in an airtight container for up to a week, or on the counter for 1 day.
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