Homemade scones always seemed super intimidating to me. I'm not a big baker so the thought of making buttery soft and savoury scones seemed like an impossible task. And then making them gluten-free too, forget it! But once I played around with making scones, I was hooked. I realized how easy they are to make and beyond that, how delicious homemade, from-scratch scones taste. These gluten free pumpkin scones are not you typical scone. They're like a buttery soft scone/biscuit hybrid and I'm obsessed with them. If you're like me and much more of a savoury person rather than sweet, then you'll wanna make these easy gluten free scones.
These gluten free cheese scones are everything you want in a savoury scone recipe. Soft, buttery and full of all the fall flavours you're looking for. Seriously, is there anything better than pumpkin and sage together?! Well yes, pumpkin, sage and butter. So even if you don't think of yourself as a baker, you can make these scones, trust me.
To make these healthy gluten free pumpkin scones, here's everything you'll need.
In a medium sized bowl, whisk together the yogurt, egg, milk and vinegar and set that aside.
In a large bowl, whisk the flour, baking powder, and salt. Using a pastry cutter (or a fork), cut the cold butter into the flour until only small pieces remain. Try to work quickly to avoid the butter becoming too soft.
Add the pumpkin purée, and the wet ingredients and combine with a spatula until just combined and no flour lumps remains. Fold in the cheese and sage until combined.
Let the mixture sit while covered at room temperature for 15 minutes.
Preheat the oven to 400℉ and line a baking sheet with parchment paper.
Grease a ⅓ measuring cup with a spray of avocado oil and use the cup to scoop the batter onto the prepared baking sheet. Place the scones somewhat close together in the center of the baking sheet (about 2-inches apart).
Transfer the baking sheet to the oven and bake for 20 to 24 minutes, rotating halfway through. Let cool on the baking sheet for five to ten minutes before removing and placing on a wire rack to cool.
When ready to eat, slather with some of the sage butter and enjoy warm.
After baking, you can leave the gluten free scones at room temperature, covered for one day.
After that, move them to a plastic bag or a sealed container in the fridge.
They won't stay soft beyond the first day, so to get them soft again, you can reheat in the microwave for about 30-45 seconds. Or you can place them in the oven at a low temperature until warmed through, about five to ten minutes.
To freeze: place them in a sealed freezer safe plastic bag for up to three months. You can wrap them individually in plastic wrap to keep them fresher and avoid any air from getting in.
Freeze uncooked scones: you can also prep the scones right up until baking and store them in the freezer. To do this, place the uncooked scones on a parchment lined baking tray and freeze for about 30 minutes. Then remove and place in a freezer safe plastic bag. You can bake them from frozen, they may need additional time, so watch them to be sure.
Because these are so savoury and not sweet, they're more like a biscuit. However because they're made with an egg and aren't as flaky as a biscuit, they are definitely scones as biscuits don't typically have eggs in them.
But if you're like me and thought scones are always dry and crumbly, you're in for a treat with these.
They're like a scone-biscuit hybrid I guess. But honestly, these easy, healthy and savory pumpkin scones are just damn tasty. I think you're gonna love them.
If you're on the fence about scones, I hope these savory gluten-free pumpkin scones will change your mind.
If you make these gluten free pumpkin scones, I'd love to hear from you. Feel free to tag me on Instagram, and/or leave a comment, rating or review below.
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These soft, buttery pumpkin scones are delicious, simple and gluten-free. Slather on some sage infused butter and you're in savoury scone heaven!
Store leftover scones at room temperature for up to one day and then transfer to a plastic bag or sealed container in the fridge. They can be stored in the fridge for up to one week. See storage notes for more info.