Irresistible Gluten-Free & Vegan Pumpkin Scones with Spiced Glaze: The Ultimate Top 8 Allergy-Friendly Fall Breakfast

There’s a special kind of magic that autumn brings – crisp air, colorful leaves, and the comforting aroma of pumpkin spice filling the kitchen. And what better way to embrace the season than with a batch of warm, fluffy pumpkin scones? Imagine thick, tender pumpkin scones, fresh from the oven, generously drizzled with a sweet, aromatic cinnamon glaze. These delightful treats are not just a perfect fall breakfast or an impressive brunch option; they are also a godsend for families navigating the complexities of food allergies. This recipe is completely free of gluten, dairy, egg, soy, peanuts, and tree nuts, making it a truly top 8 allergy-free and vegan delight that everyone can enjoy.

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Navigating Breakfast: The Allergy Parent’s Daily Challenge

I must confess, sometimes I dread breakfast. Not because I don’t love breakfast foods – quite the opposite, I could happily eat them all day, every day! My challenge lies in finding breakfast options that are safe, appealing, and convenient for my son, who lives with over 30 food allergies. It’s a constant puzzle. Traditional American breakfast staples like cereal are often off-limits due to wheat. Yogurt, a quick and easy option for many, contains dairy. And eggs, a go-to for protein, are also out. These three ingredients form the backbone of so many quick, easy, and affordable breakfasts, leaving us with very limited choices.

To complicate matters further, my son is a very particular four-year-old. Every morning feels like a guessing game, a culinary gamble to figure out what tiny morsel of sustenance I might actually get into his tummy. It can be incredibly frustrating to see so many delicious options available for others, knowing they are simply not safe for your child. The mental load of constantly checking labels, cross-referencing ingredients, and worrying about cross-contamination is immense.

Thankfully, he did inherit one of my favorite traits: a profound love for all things baked. Muffins, quick breads, and, especially, scones are usually met with enthusiastic approval. This shared passion for baked goods often provides a much-needed lifeline in our morning routine. The only hurdle then becomes my own morning energy levels – can I wake up early enough and muster the enthusiasm to start baking from scratch before the day truly begins?

A Morning Revelation: The Magic of Homemade Pumpkin Scones

When I first discovered this pumpkin scone recipe, I knew instantly that these were worth getting out of bed for. The thought of creating something so comforting and safe for my family was enough to motivate me. One crisp morning, I decided to surprise my husband. I didn’t tell him what I was doing, letting him sleep in a little longer than usual. When the warm, inviting aroma began to waft through the house, I gently woke him with a joyful announcement: “There are hot, fresh pumpkin scones waiting for you downstairs!” His immediate response – “WHHHA??? That sounds GOOD!” – was incredibly rewarding.

In that moment, I felt a peculiar sense of domestic bliss, almost like a scene from a movie – albeit a very real, unglamorous one. I was still in my bathrobe, my hair uncombed, and my teeth unbrushed, but the simple act of waking him up with such a pleasant surprise brought immense satisfaction. There truly is something uniquely fulfilling about having something warm and delicious, straight out of the oven, first thing in the morning. It feels like an extra dose of love, a comforting hug to kickstart the day, and it sets such a positive tone. Sharing these incredible gluten-free vegan pumpkin scones with my family at the breakfast table made even the impending chore of grocery shopping feel less daunting.

Why These Pumpkin Scones Are a Game Changer for Allergy-Friendly Baking

What truly sets this recipe apart, making it a staple in our household, are several key features:

• Top 8 Allergy-Free & Vegan: This recipe is meticulously crafted to be free from the most common allergens: gluten, dairy, eggs, soy, peanuts, and tree nuts. This means peace of mind for parents and deliciousness for everyone.
• No Egg Replacer Needed: One of my favorite aspects is that you don’t need any special egg replacers. Pumpkin puree acts as a natural binder, providing both moisture and structure, making it a fantastic multi-tasking ingredient. It’s a testament to how simple, whole ingredients can truly shine in allergy-friendly baking.
• Made by Hand: While I’m a self-proclaimed Kitchenaid junkie, this particular recipe actually benefits from being made by hand. The secret to light, tender scones is avoiding overmixing, and doing it by hand gives you precise control, ensuring a delicate texture. Plus, there’s a certain satisfaction that comes from putting in a little “elbow grease” – it makes those morning calories feel earned and even more delicious!
• Simple Ingredients, Incredible Flavor: With easily accessible ingredients, you can whip up these flavorful pumpkin scones without a trip to a specialty store. The combination of pumpkin and warm spices, topped with a sweet, aromatic glaze, embodies the essence of fall.

While I adore my classic pumpkin chocolate chip muffins, I felt these scones offered a wonderful way to elevate pumpkin into something a bit more refined and special. And speaking of other fantastic classics, if almond flour works for your dietary needs, don’t miss these amazing gluten-free pumpkin donuts from my fellow blogger, Tessa The Domestic Diva, or these equally delightful almond flour scones by Salted Plains.

My hope is that this recipe will bring a similar sense of calm and joy to your fall mornings. There’s truly nothing better than a delicious, wholesome breakfast that not only you enjoy but your entire family can savor safely. It’s one less day of wondering, “What will I feed my allergy-kiddos for breakfast?”

Enjoy!

Also – if you’d like to see a video of how to make these gluten-free vegan pumpkin scones, click on the photo below to launch the tutorial:

Pumpkin Scones with Spiced Glaze (Gluten, Dairy, Egg, Soy, Peanut and Tree Nut Free; Top 8 Free; Vegan)

Yield:
8 scones

Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Thick pumpkin scones drizzled with cinnamon glaze will make for the perfect fall breakfast or an impressive brunch. Free of gluten, dairy, egg, soy, peanut & tree nuts. Vegan and top 8 free too!

Ingredients

• SCONE:
• 2 cups gluten-free flour
• ½ cup sugar
• 1 Tablespoon baking powder
• 1 teaspoon xanthan gum
• 1/2 teaspoon salt
• 1 and 1/2 teaspoons pumpkin spice
• 6 Tablespoons coconut oil, chilled
• 3/4 cup pumpkin puree
• 3 Tablespoons rice milk
• 1 teaspoon vanilla
• SPICED GLAZE:
• 1/2 cup powdered sugar
• 2-3 teaspoons rice milk
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon pumpkin spice

Instructions

1. Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk the flour, sugar, xanthan, baking powder, salt and spices until everything is combined.
3. Drop the chilled coconut oil into the mixture. Using a pastry blender or fork, work the coconut oil into the mixture. You don’t need it to be perfected blended, but it should be incorporated enough that it’s like crumbled sand–you don’t want to over mix it.
4. Then, add in the pumpkin, milk and vanilla. Fold everything together. It’s OK if it’s not perfectly mixed. The dough will be a little wet and sticky.
5. Drop the dough onto a lightly floured (with either more gluten-free flour, or some powdered sugar) and shape it into a large circle. Using a pizza cutter, cut it into 8 slices. Place the slices onto the baking sheet lined with parchment paper. Make sure they are not touching when you place them.
6. Bake 14-16 minutes until they are light brown. Remove from the oven and allow them to cool on a wire rack.
7. While they’re baking, make the glaze.
8. Mix powdered sugar, milk and spices. with one teaspoon at a time of the milk, until you get the desired consistency you want. I prefer a thicker glaze.
9. Once the scones have cooled, drizzle with glaze.
10. Serve and enjoy.

Tips for Scone Perfection & Customization

Achieving the perfect scone, especially a gluten-free and vegan one, involves a few key techniques. These tips will help you consistently bake light, flaky, and tender pumpkin scones:

• Keep Ingredients Cold: Just like traditional scones or pie crusts, cold ingredients are crucial. Ensure your coconut oil is thoroughly chilled and solid. This creates pockets of steam during baking, leading to that desirable flaky texture.
• Don’t Overmix: This is perhaps the most important rule for scones. Once the wet ingredients are added to the dry, mix just until everything comes together. Overmixing develops gluten (even in gluten-free flours, xanthan gum can become gummy with too much agitation) and results in tough, dense scones. A slightly shaggy dough is perfectly fine.
• Measure Flour Accurately: Gluten-free flours can be tricky. Too much flour can make your scones dry. It’s best to weigh your flour if possible, or use the “spoon and level” method: spoon flour into your measuring cup and then level it off with a straight edge, rather than scooping directly from the bag.
• Gentle Handling: When shaping the dough, work quickly and gently. Avoid excessive kneading. The less you handle the dough, the more tender your scones will be.
• Even Slices: Using a pizza cutter makes quick work of dividing your dough circle into even slices, ensuring consistent baking times for all your scones.

Flavor Variations and Serving Suggestions

While these spiced pumpkin scones are delicious as is, feel free to get creative with variations:

• Chocolate Chip Delight: Fold in a handful of allergy-friendly chocolate chips into the dough before shaping for a touch of sweetness.
• Cranberry Orange: Add dried cranberries and a teaspoon of orange zest for a festive twist, perfect for holiday brunches.
• Nut-Free Seeds: For added texture, incorporate sunflower seeds or pumpkin seeds if tolerated.
• Maple Glaze: Instead of cinnamon, try a maple glaze by substituting some of the rice milk with pure maple syrup.
• Serve Warm: Scones are best enjoyed warm, ideally fresh from the oven. A dollop of dairy-free whipped cream or a side of apple butter can elevate the experience even further.

Storing Your Allergy-Friendly Pumpkin Scones

Freshly baked scones are always a treat, but it’s helpful to know how to store them to keep them delicious:

• Room Temperature: Once completely cooled, store leftover scones in an airtight container at room temperature for up to 2-3 days. Reheat briefly in the microwave or oven for that fresh-baked warmth.
• Freezing Baked Scones: These scones freeze beautifully. After they are completely cooled, place them in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container for up to 2-3 months. Thaw at room temperature or reheat directly from frozen in a moderate oven until warmed through.
• Freezing Unbaked Dough: For quick breakfasts on busy mornings, you can also freeze the unbaked scone wedges. Place them on a parchment-lined baking sheet and freeze until solid, then transfer to a freezer bag. When ready to bake, place frozen scones on a prepared baking sheet and bake as directed, adding a few extra minutes to the baking time.

This recipe, adapted from Laura Fuentes, has been a true discovery for our family, proving that allergy-friendly baking can be both simple and incredibly satisfying. We hope it becomes a cherished part of your fall traditions, bringing warmth, comfort, and delicious moments to your table.

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