Pumpkin, warm spices, and cinnamon-sugar-topped wedges for a cozy fall morning.
A cozy fall recipe from King Arthur Test Kitchen brings pumpkin purée and warm spices together in gluten-free scone wedges. The measured formula and method are credited to their original recipe.
The formula calls for King Arthur Gluten-Free Measure for Measure Flour, pumpkin purée, cold butter, eggs, and warm spices. Two rounds become twelve wedges, with a short freezer rest before baking.
Use the specified flour and consult King Arthur’s original notes for storage. Our shared home kitchen handles wheat and other allergens, so we do not claim a cross-contact-free result.
Gluten-Free Pumpkin Scones
Makes 12 scones. Prep: 15 minutes. Bake: 22–25 minutes.
Ingredients
- 2¾ cups (330 g) King Arthur Gluten-Free Measure for Measure Flour
- ⅓ cup (74 g) granulated sugar
- 1 tablespoon baking powder
- ¾ teaspoon table salt
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 8 tablespoons (113 g) cold unsalted butter
- 1 to 2 cups (184 to 369 g) crystallized ginger or cinnamon chips, optional
- ⅔ cup (152 g) pumpkin purée
- 2 large eggs
- Milk, for brushing the tops
- Coarse sparkling sugar or cinnamon sugar, for topping
Equipment
- Two mixing bowls
- Whisk
- Pastry cutter or fingertips for working in butter
- Baking sheet
- Parchment paper
- Knife or bench knife
- Pastry brush
- Kitchen scale
- Freezer
Method
- Combine the dry ingredients. Whisk the flour, sugar, baking powder, salt, and four spices together in a large bowl so the leavening and seasoning are evenly distributed.
- Work in the butter. Cut in the cold butter until the mixture is unevenly crumbly, leaving some larger butter pieces. Fold in crystallized ginger or cinnamon chips if using.
- Add the pumpkin. In another bowl, whisk pumpkin purée and eggs until smooth. Stir this into the flour mixture just until the dough is fully combined.
- Shape and top. Move the dough to a lightly floured, parchment-lined baking sheet and divide it in two. Pat each piece into a round about ¾ inch thick: roughly 5 inches across without mix-ins, or 6 inches with them. Brush with milk and scatter the topping over both rounds.
- Cut the wedges. Use a knife or bench knife rinsed with cold water to cut each round into six wedges. Ease the wedges apart so there is about ½ inch of room between their outer edges.
- Chill and heat the oven. Freeze the uncovered pan for 30 minutes while heating the oven to 425°F. This rest is part of King Arthur’s method for a higher rise.
- Bake and check. Bake for 22 to 25 minutes, until golden. A toothpick from the middle of a scone should have no wet crumbs, and the edge where two wedges meet should look baked through rather than doughy.
- Serve. Take the pan out of the oven and serve the scones warm. For storage directions, use the original recipe’s notes.