Delicious Allergy-Friendly Pumpkin Scones with Spiced Glaze: Your Go-To Gluten-Free & Vegan Fall Breakfast Recipe

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

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There’s a special kind of magic that autumn brings, isn’t there? The crisp air, the vibrant colors, and that irresistible craving for cozy, spiced treats. For many, fall kicks off with pumpkin spice everything, especially for breakfast. However, for families navigating the complex world of food allergies, the simple joy of a warm, comforting breakfast can often feel like an impossible dream. Finding delicious, safe options that cater to multiple dietary restrictions, while also satisfying picky eaters, is a daily challenge.

Navigating Breakfast with Multiple Food Allergies

I must confess, I have a complicated relationship with breakfast. It’s not the food itself – I could happily eat breakfast foods all day, every day! My dilemma stems from the sheer difficulty of finding safe and appealing options for my son, who lives with over 30 food allergies. Imagine the morning scramble: most cereals are off-limits due to wheat, traditional yogurt contains dairy, and eggs, a cornerstone of American breakfast, are completely out. These three staples – easy, cheap, and widely available – are simply not an option for us.

Add to this the natural pickiness of a four-year-old, and every morning becomes a guessing game. Will he eat it? Will it meet his nutritional needs? Will it be something he genuinely enjoys? The constant mental load of ensuring every meal is both safe and satisfying can be exhausting for any parent of an allergy kiddo. We crave those moments of ease, where breakfast isn’t a battle but a joyful start to the day.

Thankfully, my son inherited my “love of all things baked” gene, which has been a true lifesaver. Muffins, quick breads, and especially scones are usually met with enthusiasm. The only hurdle then becomes me: waking up early enough, with sufficient energy, to get a batch baking first thing in the morning. On those days when I succeed, the house fills with an inviting aroma, and the promise of a warm, homemade treat makes the early start entirely worthwhile.

The Joy of Freshly Baked Pumpkin Scones

When I stumbled upon this particular scone recipe, I knew immediately that this was something truly special – a recipe worth getting out of bed for. One morning, I decided to keep it a secret from my husband, even letting him sleep in a little longer than usual. The moment I woke him was truly delightful: “There are hot, pumpkin scones waiting for you downstairs,” I announced. His response, a groggy but enthusiastic, “WHHHA??? That sounds GOOD,” was pure magic. In that moment, despite still being in my bathrobe, with uncombed hair and unbrushed teeth, I felt a surge of domestic bliss. It was a lovely feeling to start his day on such a pleasant, surprising note.

There truly is something profoundly satisfying about enjoying something hot and fresh out of the oven first thing in the morning. It’s more than just food; it feels like an extra dose of love, a warm embrace to kickstart your day. These delightful pumpkin scones, with their comforting spices and sweet glaze, elevated our breakfast table. Even the thought of post-breakfast grocery shopping, usually a chore, didn’t feel so bad after such a wonderful start.

Why This Allergy-Friendly Scone Recipe Shines

One aspect I particularly adored about this recipe is its simplicity and adaptability: you can easily make these scones by hand. While I’m a self-proclaimed KitchenAid junkie, when it comes to scones, avoiding overmixing is crucial for a tender crumb. Working the ingredients by hand ensures you achieve that perfect texture, making them light and flaky rather than tough. Plus, there’s a certain satisfaction that comes from using a bit of “elbow grease” in the morning – it almost makes those delicious calories feel earned!

Another brilliant feature of these allergy-friendly pumpkin scones is that they require no specialized egg replacer. Pumpkin puree, a star ingredient of autumn, naturally acts as a binder, effortlessly doing double duty by providing both moisture, flavor, and structure. It’s truly a win-win when one ingredient simplifies the recipe while boosting its deliciousness! This makes the process even more straightforward for those new to allergy-friendly baking or simply looking for an easy morning bake.

A Perfect Blend of Flavor and Inclusivity

While I cherish my classic pumpkin chocolate chip muffins, these pumpkin scones offer a wonderfully elegant way to enjoy pumpkin. They feel a bit more sophisticated, perfect for a special weekend brunch or an elevated everyday treat. The combination of warm pumpkin spice in the scone itself, topped with a sweet, cinnamon-infused glaze, is simply divine and captures the essence of fall beautifully. This recipe ensures that everyone, regardless of their dietary needs, can partake in the joy of seasonal baking.

Speaking of other fantastic allergy-friendly classics, if your family can tolerate almond flour, you might want to explore these gluten-free pumpkin donuts from my fellow blogger, Tessa The Domestic Diva. Or, for another scone variation, check out these delicious almond flour scones by Salted Plains. These are wonderful resources for expanding your repertoire of safe and delicious baked goods.

My hope is that this gluten-free, vegan pumpkin scone recipe will bring as much warmth and happiness to your fall mornings as it does to ours. There’s truly nothing better than a yummy breakfast that not only you enjoy, but your entire family can savor safely. It offers one less day of stressing over the endless question of, “What will I feed my allergy-kiddos for breakfast?” These scones provide a delicious answer, making meal planning a little easier and a lot more enjoyable. The feeling of providing such a treat, knowing it’s safe and made with love, is unparalleled.

Enjoy the process, and most importantly, enjoy these incredible pumpkin scones!

Also, if you’d like to see a step-by-step video of how to make these gluten-free vegan pumpkin scones, click on the photo below to launch the tutorial. Visual guidance can often make the baking process even smoother!

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

Yield:
8 scones

Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

These thick, tender pumpkin scones, generously drizzled with a sweet cinnamon glaze, are the ultimate treat for a delightful fall breakfast or an impressive brunch. Perfectly crafted to be free of gluten, dairy, egg, soy, peanuts, and tree nuts, they are also completely vegan and top 8 allergen-free, ensuring everyone can enjoy a taste of autumn.

Ingredients

• SCONE:
• 2 cups gluten-free flour blend
• ½ cup granulated sugar
• 1 Tablespoon baking powder
• 1 teaspoon xanthan gum
• ½ teaspoon salt
• 1 ½ teaspoons pumpkin spice blend
• 6 Tablespoons coconut oil, chilled and solid
• ¾ cup pumpkin puree (not pumpkin pie filling)
• 3 Tablespoons rice milk (or other allergen-friendly milk alternative)
• 1 teaspoon vanilla extract
• SPICED GLAZE:
• ½ cup powdered sugar
• 2-3 teaspoons rice milk (or other allergen-friendly milk alternative)
• ½ teaspoon ground cinnamon
• ¼ teaspoon pumpkin spice blend

Instructions

1. Preheat your oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour blend, sugar, xanthan gum, baking powder, salt, and pumpkin spices until all dry ingredients are thoroughly combined.
3. Drop the chilled, solid coconut oil into the dry mixture. Using a pastry blender or a fork, cut the coconut oil into the flour mixture until it resembles coarse crumbs or crumbled sand. Be careful not to overmix; small pea-sized pieces of coconut oil are fine.
4. Next, add the pumpkin puree, rice milk, and vanilla extract to the mixture. Gently fold everything together with a spatula or your hands until just combined. The dough will be somewhat wet and sticky, which is perfectly normal for these moist scones. Avoid overworking the dough.
5. Lightly flour a clean surface with either more gluten-free flour or a dusting of powdered sugar. Turn the scone dough out onto the prepared surface and gently shape it into a large circle, about 1-inch thick. Using a pizza cutter or a sharp knife, cut the circle into 8 equal wedges. Carefully transfer the scone slices onto the prepared baking sheet, ensuring they are not touching each other to allow for even baking.
6. Bake for 14-16 minutes, or until the scones are lightly golden brown around the edges and cooked through. Remove them from the oven and transfer them to a wire rack to cool completely.
7. While the scones are baking or cooling, prepare the spiced glaze.
8. In a small bowl, combine the powdered sugar, rice milk, ground cinnamon, and pumpkin spice. Add the rice milk one teaspoon at a time, mixing well after each addition, until you achieve your desired glaze consistency. For a thicker, more opaque glaze, use less milk.
9. Once the pumpkin scones have fully cooled, generously drizzle them with the prepared spiced glaze.
10. Serve these delicious allergy-friendly pumpkin scones immediately and savor every bite!

Adapted from a recipe by: Laura Fuentes

Don’t forget to pin this recipe for later so you don’t lose it!