This post may contain affiliate links from iherb.com and other companies, which means that if you click on one of the product links, I’ll receive a small commission. I only recommend products that I use and love. Thank you for your support.

Fall is here and pumpkin season is back, and I have been craving the warm autumn spices for quite a while now. So, why not make Protein Pumpkin English Scones – Gluten Free? This recipe couldn’t be easier, simple to make, gluten-free, sugar-free, lactose-free, and low-fat. Only with few ingredients and minimal equipment. They’re perfect for breakfast, brunch, afternoon tea, or on the go!

English scones aka biscuits in other countries are so versatile when it comes to flavours. Literally, you can make them from everything sweet to savory or a mix of both. I have a few flavours in mind, hopefully, I will share them with you soon enough.

These Gluten Free Pumpkin English Scones don’t have the bad reputation that the wheat base has. These scones won’t turn up tough if you knead them too much, or dry after a few days. On the other hand, they will stay moist and soft for days even after freezing them and thaw in the fridge and microwave. Isn’t that amazing?

I promise you this gluten-free version is the best you will ever find; you won’t regret it. You don’t have to be an expert baker to make these scones. In fact, these gluten-free scones are so easy to make you’ll have them out of the oven faster than you think.

WHY THESE PROTEIN PUMPKIN SCONES ARE ROUND AND NOT TRIANGULAR?

So, first of all, let’s say this recipe takes as a base the English (British) scone which is round and has a spongier crumb. But, here we are talking about 2 different things, one is English Scones or American Biscuits and the other is American scones which are triangular, flatter, much crumblier, and less spongy. Also, they differ from each other in the recipe, the latter includes eggs in the recipe but not the former.

Moreover, American scones are sweeter than biscuits (English scones). This recipe is a hybrid, a mix between both worlds. They are sweeter than the British Scones (American Biscuits) but not as sweet as the American scones. In the end, these Pumpkin Protein English Scones have the best of both recipes.

WHY THESE GLUTEN-FREE PROTEIN PUMPKIN ENGLISH SCONES ARE SO PERFECT FOR YOU?

Starting they are gluten-free so if you are gluten intolerant or coeliac. Then they are sugar-free, low fat, lactose-free, and high in protein. Come on! Seriously what else can you ask for? All the goodness in one baked good. Without compromising flavour and texture.

If you are into fitness like myself and my husband, these scones will pump up your protein, by delivering good flavour without the extra calories. And they will keep you satiated for longer.

HOW DO YOU MAKE THESE PROTEIN PUMPKIN BISCUITS?

Making Gluten Free Biscuits couldn’t be easier. Yes, easier than the traditional with gluten. You don’t need to worry about kneading too much the dough because guess what? there is no gluten here to develop and make the dough tough. Just need to measure and mix all the dry ingredients first, then pop them in a food processor, if you have warm hands or are just as lazy as myself. Although you can use a spatula dough cutter or mash potato tool, to break the cold butter and make the mixture look like wet sand.

However, because we are working with a small amount of butter, I highly suggest the food processor.

When you have achieved the wet sand point is time to add the pumpkin puree, almond milk, or any other dairy-free milk, and mix with a spatula until you can no more. Transfer to a floured area and dump the dough over, add the dry cranberries if you have any, and knead or squish your dough together until you have a compact dough.

Form a circle or square 1 inch tall, lightly flour the surface, and cut it into scones (biscuits). Make sure the cutter is floured, so the scones come out easily over your prepared baking sheet. Any dough leftovers can be put together and cut again with the scone cutter.

If you wish you can use an egg wash to brush them or some non—dairy milk. Bake these Gluten-Free Protein Pumpkin English Scones in your preheated oven for 15 to 20 minutes.

FAQS WHEN MAKING THESE PROTEIN PUMPKIN ENGLISH SCONES

WHAT TEMPERATURE SHOULD BE THE OVEN PRE-HEATED?

I suggest 200ºC fan or 220ºC conventional oven. And to keep them nice and moist. Place a baking tin deep tray at the bottom with water for steam. But this step is optional.

IS THE DOUGH SUPPOSED TO BE THIS STICKY?

Yes! Gluten-free baked goods absorb more moisture than wheat-baked goods. This will keep the dough wetter which means soft, moist, and fluffy Gluten Free Protein Biscuits. Also, the isolated whey protein adds stickiness to the dough.

That’s why is important to flour our hands and the work area, but without going overboard with the flour, that can cause dry hard scones.

CAN I SUBSTITUTE THE FLOUR TO MAKE THESE GLUTEN-FREE BISCUITS?

Yes, although I haven’t tried my own flour blend it should work with a mix of light and medium flour and starches, like white rice, buckwheat, millet, cornstarch (corn flour), tapioca starch, and potato starch.

I will try to make this recipe with my own flour blend and give you an update on this recipe.

WHAT TYPE OF LEVANER LEVAINING AGENT DO I USE?

Although, there are lots of recipes that use baking soda (bicarbonate of soda) and baking powder combined. I am using more baking powder than baking soda because, in my opinion, the latter has a stronger flavor.

HOW CAN YOU SERVE THESE PROTEIN SCONES WITH?

Many people will say with cream and jam, but I’d say with anything you fancy. Nutella, jam, butter (dairy and non-dairy), nut butter, biscoff spread, cream cheese, and so on. There is no rule here, for instance, my husband ate them plain, and he said “They are perfect! they have the right sweetness I don’t need to ruin them with anything” – hahaha so funny like always.

HOW CAN I STORE THESE GLUTEN-FREE ENGLISH SCONES?

If any are left behind, wrap them with kitchen paper then cling film, and lastly in a zip-lock bag in the freezer for up to a month. Remember the more time in the freezer the more moisture they lose.

However, they are always best the same day even a few days after if kept in a plastic bag at room temperature 21ºC approx.

CAN I LEAVE OUT ANY INGREDIENTS IN THIS RECIPE?

I don’t recommend leaving out or swapping any ingredients. For good results.

CAN I MAKE THESE ENGLISH SCONES FODMAP?

These scones are already FODMAP, the amount of blackberry puree per scone is too low to trigger any stomach discomfort.

TIPS TO ACHIEVE THE PERFECT GLUTEN-FREE PROTEIN PUMPKIN ENGLISH SCONES

Make sure your butter of choice is fridge cold as well as the Pumpkin puree.
Do not over-knead the dough or be temp to add more flour because it is a sticky dough, use floured hands and a floured surface.
Use good gluten-free double-action baking powder aluminum-free.
For oven temperature, use an oven thermometer for more accuracy and the best results.
Don’t leave out any ingredients.

WANT MORE GLUTEN-FREE & PROTEIN RECIPES?

Protein Magnum Ice Cream Bars
Double Chocolate Protein Banana Bread
Gluten-Free Hot Cross Buns
Protein Pumpkin Donuts
Gluten-Free Easter Chocolate Cookies
Chocolate Protein Pancakes
Red Velvet Protein Donuts
Pumpkin Oat Protein Cookies
Protein Pumpkin Tart with Graham Cracker Crust
Pumpkin Protein Bread
Red Velvet Cake Protein Truffles

Hope you enjoy my recipe and give it a go, snap a picture and tag me on Instagram @ikarlina_l #ikarolina_l so I can see it. Also, I am on Pinterest iKarolinaL and Facebook ikarolinal . It will make my day.

Share this recipe for Gluten Free Protein Pumpkin English Scones on social media

This is my recipe for Gluten Free Pumpkin English Scones. If you like the recipe then consider sharing it with other Scones lovers on social media.

If you try this recipe, please don’t forget to rate the recipe and let me a comment below!