Gluten-free Pumpkin-Date Scones

Gluten-free Pumpkin-Date Scones

Loaded with moist pumpkin and an array of spices, these Pumpkin-Date Scones are delicious accompaniments for tea. 

Gluten-free Pumpkin-Date Sconee
Yield: 14
  • 2 cups gluten-free all-purpose flour*
  • ⅓ cup sugar
  • 2 teaspoons baking powder
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ teaspoon ground allspice
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 4 tablespoons cold salted butter, cut into pieces
  • ½ cup chopped dates
  • ¾ cup cold heavy whipping cream
  • ½ cup canned pumpkin puree
  • ½ teaspoon vanilla extract
  • Garnish: additional sugar
  1. Preheat oven to 350°.
  2. Line a rimmed baking sheet with parchment paper.
  3. In a large bowl, combine flour, sugar, baking powder, cinnamon, salt, allspice, ginger, and nutmeg, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add dates, stirring to combine.
  4. In a small bowl, combine cream, pumpkin puree, and vanilla extract, stirring to blend. Add to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
  5. Turn out dough onto a lightly floured surface. Knead gently 4 to 5 times. Using a rolling pin, roll dough to a ¾-inch thickness. Using a 2¼-inch round cutter, cut 14 scones from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet.
  6. Garnish scones with a sprinkle of sugar, if desired.
  7. Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, 18 to 20 minutes.
*We used Cup 4 Cup Multipurpose Gluten-free Flour, available at Williams-Sonoma, Sur la Table, Walgreens, and, among others.
Kitchen Tip: This recipe can be modified to include gluten by substituting the gluten-free flour with all-purpose flour.

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