Gluten Free Pumpkin Scones by Ambra Torelli | Mealz

Gluten Free Pumpkin Scones

3 Servings

10 min Prep, 40 min Cook


Contains Eggs and more


I am sure you guys will love these Gluten Free Pumpkin Scones as well, and I can’t wait for you to try this healthy gluten free recipe (that has no dairy as well) and to let me have your feedback!

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  • For the Scones
  • For the Decorations

Cooking Stages

    • Preheat the oven to 350 F.

    • Sift all the dry ingredients in a bowl and mix them well. Start adding the wet ingredients and incorporate well until you get a nice batter with no lumps. Note, the batter should be sticky and thick, not liquid like regular cake batter.

    • Scoop the batter on a baking pan lined with parchment paper. Helping yourself with a silicon spatula (or a spoon), spread the batter around giving it a circular shape and keeping it about 1 and 1/2 inch thick.

    • Cut the batter circle into 6 or 8 slices (depending on whether you want your scones to be smaller or bigger) and separate them from each other so they don't stick together while baking.

    • Bake for about 30-35 minutes. Turn off the oven, open the oven door a bit and let the scones cool down in the oven for 5 more minutes.

    • When your gluten free pumpkin scones are completely cooled down, sift some carob powder on top, sprinkle a bit of coconut flakes and they're ready to be served!

    • And if you want to make them even more indulgent, spread a layer of Carob Nutella in the middle of your scones. The recipe is super quick and it will your pastry an even better texture!!

Nutrition Facts

Serving Size 197 g

Amount Per Serving
Calories 532.7 cals27%
% Daily Value*
Kilojoules 2236 kJ27%
Fat 22.5 g35%
Sodium 699.5 mg30%
Carbohydrate 60.6 g20%
Protein 8.7 g17%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


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